Winemaker Notes
Professional Ratings
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Wine Enthusiast
This single-vineyard wine comes from old vines in the Rio Torto valley. It is a field blend of five varieties, resulting in a densely complex wine with solid tannins and great black fruit flavor. Foot trodden in lagars and aged in wood for 21 months, it is still a relative baby. Drink this great wine from 2022.
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Robert Parker's Wine Advocate
The 2016 Vinha da Francisca (Quinta Vale D. Maria) is a field blend of (roughly) Sousão (50%), Touriga Nacional (20%), Touriga Franca (15%), Rufete (10%) and a dollop of Tinta Francisca, all aged for 21 months in 65% new French oak. It comes in at 14% alcohol. This bottling of relatively young vines (85% planted in 2004, the rest in 2007) has shown increasingly well. It's a small production item (only 7,833 bottles in this vintage, plus 103 magnums) that is pretty pricey, but it has become a good performer. I would give the nod to the 2015 and 2017 this issue, but this isn't too far off. The 2015 seems a bit more tightly wound and a bit more intense in fruit concentration. This, however, is a little lusher, perhaps a bit more open. They may both wind up in roughly the same place, but today I'd bet on the 2015 as between the two bottled Franciscas. This could use some more cellar time, but it is surprisingly approachable now.
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.