Quinta Dos Murcas Reserva Red 2012
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Robert
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Deep dark and intense. Complex and elegant aroma of mature dark berry fruits, with balsamic notes and integrated spicy notes from oak barrel ageing. Firm and concentrated with balancing acidity, mature tannins well integrated in the body and volume. Long and persistent finish, balanced and elegant.
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Robert Parker's Wine Advocate
The 2012 Reserva is a field blend sourced from 33-year-old vines. It was aged for 12 months in new wood (80% French, 20% American). It comes in at 14.5% alcohol. Beautifully done, this has exceptional mid-palate finesse but the elegance and velvety texture then give way to power. Finishing with a hard edge, this needs more time, despite its late release. Still, even now there are nuances of plums and blue fruit lurking. This silky and rather intense Tinto has a lot of potential as yet unrealized. If you open it now, give it a little air. Better yet, give it another year or two in the cellar.
Rating: 91+
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Quinta dos Murcas dates back to 1714 and is one of three estates owned and operated by the Esporao, one of Portugal’s leading producers of fine wine. As of 2021, the entire estate has been certified organic, a reflection of Esporao’s commitment to organic and sustainable agriculture. Murcas is nestled on the right bank of the Douro River, between the towns of Regua and Pinhao. Stretching over 3.2 km along the riverfront, mainly with southern exposure, Quinta dos Murças encompasses a total of 155 ha (383 acres), of which 48ha (118 acres) are vineyards with indigenous grape varieties. The estate is distinguished by the remarkably vertical topography of its slopes covered in vines that boast dozens of native grape varieties. In fact, Quinta dos Murças pioneered the practice of vertical vineyards in the Douro Valley. Characterized by 8 different terroirs, those viewing Murças from a distance are unable to fully comprehend its true size or realize the many different exposures and soil diversity within its steep slopes. Under the leadership of Winemaker, Jose Luis Moreira da Silva, Murças produces award winning wines year after year that enhance the reputation of both the Douro and Portugal.
With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.
How to Serve Red Wine
A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.
How Long Does Red Wine Last?
Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.
The home of Port—perhaps the most internationally acclaimed beverage—the Douro region of Portugal is one of the world’s oldest delimited wine regions, established in 1756. The vineyards of the Douro, set on the slopes surrounding the Douro River (known as the Duero in Spain), are incredibly steep, necessitating the use of terracing and thus, manual vineyard management as well as harvesting. The Douro's best sites, rare outcroppings of Cambrian schist, are reserved for vineyards that yield high quality Port.
While more than 100 indigenous varieties are approved for wine production in the Douro, there are five primary grapes that make up most Port and the region's excellent, though less known, red table wines. Touriga Nacional is the finest of these, prized for its deep color, tannins and floral aromatics. Tinta Roriz (Spain's Tempranillo) adds bright acidity and red fruit flavors. Touriga Franca shows great persistence of fruit and Tinta Barroca helps round out the blend with its supple texture. Tinta Cão, a fine but low-yielding variety, is now rarely planted but still highly valued for its ability to produce excellent, complex wines.
White wines, generally crisp, mineral-driven blends of Arinto, Viosinho, Gouveio, Malvasia Fina and an assortment of other rare but local varieties, are produced in small quantities but worth noting.
With hot summers and cool, wet winters, the Duoro has a maritime climate.