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Ramos Pinto 10 Year Tawny Ervamoira

Port from Portugal
  • WS92
  • W&S92
  • WW90
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Winemaker Notes

This tawny is a blend with an average age of 10 years. We are now entering the complex world of an aged tawny. Its brick-red, even golden shades transport us to the Orient of spices, piquant and exotic aromas, with all its mysteries. This is where the magical path towards the 20 Years and the 30 Years begins. Its body and its richness of flavour transport us to the place where it was created. It is in this mystical, biblical landscape that this wine is extracted from the schist, from the silence, for our delight.

Delicious as an aperitif or after dinner with chocolate, not-too-sweet desserts, milk or cream based desserts, and cheeses. It matches especially well with dried fruits or nut cakes and tortes.

Critical Acclaim

WS 92
Wine Spectator

Redolent of cherry tart, dried black fig and plum pudding flavors, with accents of hazelnut. The fruity finish is loaded with Asian spice and dark chocolate notes

W&S 92
Wine & Spirits

The brightness of this wine comes across in a glaze of sweetness, like the brûlée on the top of the crème. The fruit, grown at a vineyard in the arid Douro Superior, still carries a touch of schisty tannins, along with notes of fresh orange and green fig. This is sleek and elegant, a 10-year-old with energy, gracefully mellowing into the complex notes of older wines that last.

WW 90
Wilfred Wong of Wine.com

A fiery wood-style port, the Ramos Pinto 10 year Tawny shows a nice juxtaposition of red fruit and creamy wood. The wine's medium to full bodied palate and lively aftertaste make an excellent choice with a milk chocolate mousse topped with fresh whipped cream. (Tasted: October 27, 2016, San Francisco, CA)

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Ramos Pinto

Ramos Pinto

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Ramos Pinto, , Portugal
Ramos Pinto
Founded by Adriano Ramos Pinto in 1880, Casa Ramos Pinto rapidly became noted, at the time, for its innovative and enterprising strategy. Associated with quality bottled wines, it began operating on the Brazilian market in the early 20th century and quickly became responsible for half of the wine exported to South America, whilst it was still conquering generations of loyal customers in Portugal and Europe. These were the natural results of a forward thinking strategy, based on the modernisation of selection, batching and ageing circuits, and the special care which Adriano Ramos Pinto devoted to the packaging and promotion of his wines.

Aware that the quality of its wines were confined to the earth of the wine producing Douro, Casa Ramos Pinto meticulously studied this Demarcated Region, and eventually became the owners of a number of estates with very special characteristics. The objective was to ensure the control and quality of the whole production process. By perfecting its wines, Ramos Pinto created unique nectars with its own signature.

In 1990, Casa Ramos Pinto became part of the Roederer Group, whose history has identical characteristics. The qualities that gave fame to Casa Ramos Pinto now took on an international dimension.

Willamette Valley

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One of Pinot Noir’s most successful New World outposts...

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One of Pinot Noir’s most successful New World outposts, the Willamette Valley is the largest and most important AVA in Oregon. With a temperate climate moderated by Pacific Ocean influence, it is perfect for cool-climate viticulture—warm and dry summers allow for steady, even ripening, and frost is rarely a risk during spring and even winter. Mountain ranges bordering three sides of the valley, particularly the Chehalem Mountains, provide the option for higher-elevation, cooler vineyard sites. The three prominent soil types here create significant difference in wine styles between vineyards and sub-AVAs—the iron-rich, basalt-based Jory volcanic soils found commonly in the Dundee Hills are rich in clay and holds water well; the chalky, sedimentary soils of Ribbon Ridge, Yamhill-Carlton, and McMinnville encourage complex root systems as vines struggle to search for water and minerals; and the silty loess found in the Chehalem Mountains, somewhere in between the other two in texture, is fertile and well-draining but erodes easily, creating challenges for growers but necessitating careful vineyard management.

The celebrated Pinot Noir of the Willamette Valley typically offers supple red fruit, especially cranberry, without the powerful punch often packed by its California counterparts. Elegance is paramount here, and fruit flavors are balanced by forest floor, wild mushroom, and dried herbs—much more in line with Burgundian examples of the variety. Chardonnay too takes its inspiration from the French motherland, focusing on tart, crisp fruit and minerality, rarely relying upon heavy new oak. Pinot Gris here is fleshy and bright, and Riesling is dry, aromatic, and citrus-focused.

Chardonnay

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One of the most popular and versatile white wine grapes...

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One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it’s grown and how it’s made. In Burgundy, Chardonnay produces some of the finest white wines in the world, typically tending towards minimal intervention in the winery and at its best resulting in remarkable longevity. This grape is popular throughout the world, but perhaps its second most important home is in California, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia, South America, South Africa, and New Zealand are also significant producers of Chardonnay.

In the Glass

When planted on cool sites, Chardonnay’s flavors tend towards grapefruit, green apple, minerals, and white stone fruit, while warmer locations coax out richer, more tropical flavors of fig, melon, and pineapple. Oak can add notes of vanilla, coconut, and spice (as well as texture), while malolactic fermentation can impart soft, buttery acidity.

Perfect Pairings

Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with simple seafood, light chicken dishes, and salads. Richer Chardonnays marry well with cream or oil-based sauces.

Sommelier Secret

Since the 1990s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has begun to swing in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. These Old-World style wines have been dubbed the “New California Chardonnays,” and anyone who claims they do not like Chardonnay should give them a try.

SWS90673_0 Item# 20612

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