Ramos Pinto Duas Quintas Reserva Especial 2007 Front Label
Ramos Pinto Duas Quintas Reserva Especial 2007 Front Label

Ramos Pinto Duas Quintas Reserva Especial 2007

  • WE93
  • RP92
  • WS91
  • W&S91
750ML / 0% ABV
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Winemaker Notes

Reserva Especial is produced with grapes from 80-year-old vines at the Quinta do Bom Retiro and Quinta da Urtiga estates. After the grapes are harvested into small containers, they are transferred into granite troughs. At night, the grapes are crushed by foot with the same rigor employed when making Port wine. The grapes are then carefully worked in the trough to achieve a good extraction without losing any of their elegance. Malolactic fermentation takes place in hogshead casks. The wine is then quickly transferred to French oak casks of two or three wines, where it ages for 20 months. The wine stabilizes naturally over two winters. The wine is fined with egg albumin in spring and then bottled.

Critical Acclaim

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WE 93
Wine Enthusiast
Dark in color, as befits a wine that was food trodden in open fermenters. To say it has a Port-like feel is to emphasize the wine's concentration, the mellifluous tannins and the powerful black fruits. It needs several years aging.
RP 92
Robert Parker's Wine Advocate
The 2007 Reserva Especial, as with most of the earlier bottlings, has its own style, this time a familiar style that won’t shock anyone looking for a table wine. It is even a very different, more accessible wine than the powerful and brooding 2004 Reserva Especial. In this lineup, although without the port-like hints of the 1999, the '07 is probably closest to the 1999 in refinement, elegant and graceful, a bit more modern and approachable. It will probably not be quite as ageworthy as the 2004, yet there is still power underneath and it will age well. Beautiful and delicious, it is opening up now and becoming more expressive, while its lurking power occasionally rears its head. You can approach this now, but you'd be well advised to wait another 3-5 years. Drink now-2027.
WS 91
Wine Spectator
Very sanguine-tasting yet elegant, with a strong spicy element to the dried berry and cherry flavors. Intriguing notes of paprika and pepper linger on the creamy finish. Drink now through 2016.
W&S 91
Wine & Spirits
João Nicolau de Almeida researched 18th century techniques for growing and making Douro table wine when he set out to produce his Reserva Especial. A blend from 80-year-old mixed plantings at Ramos Pinto's Quinta do Bom Retiro and Quinta da Urtiga, this is foot trodden and aged in older oak casks. It's a wine of smooth intensity, with scents of musk, black licorice and pressed flowers carried along by cool mineral tannins. Still unevolved, this needs six to eight years of further bottle age to show its best.
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Ramos Pinto

Ramos Pinto

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Ramos Pinto, Portugal
Ramos Pinto Ramos Pinto Douro Valley Winery Image

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.

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Best known for intense, impressive and age-worthy fortified wines, Portugal relies almost exclusively on its many indigenous grape varieties. Bordering Spain to its north and east, and the Atlantic Ocean on its west and south coasts, this is a land where tradition reigns supreme, due to its relative geographical and, for much of the 20th century, political isolation. A long and narrow but small country, Portugal claims considerable diversity in climate and wine styles, with milder weather in the north and significantly more rainfall near the coast.

While Port (named after its city of Oporto on the Atlantic Coast at the end of the Douro Valley), made Portugal famous, Portugal is also an excellent source of dry red and white wines of various styles.

The Douro Valley produces full-bodied and concentrated dry red wines made from the same set of grape varieties used for Port, which include Touriga Nacional, Tinta Roriz (Spain’s Tempranillo), Touriga Franca, Tinta Barroca and Tinto Cão, among a long list of others in minor proportions.

Other dry wines include the tart, slightly effervescent Vinho Verde white wine, made in the north, and the bright, elegant reds and whites of the Dão as well as the bold, and fruit-driven reds and whites of the southern, Alentejo.

The nation’s other important fortified wine, Madeira, is produced on the eponymous island off the North African coast.

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended 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. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a 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.

SWS337671_2007 Item# 151586

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