Real Companhia Velha Douro Evel Red 2014 Front Label
Real Companhia Velha Douro Evel Red 2014 Front LabelReal Companhia Velha Douro Evel Red 2014 Front Bottle Shot

Real Companhia Velha Douro Evel Red 2014

  • WS90
750ML / 13.5% ABV
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3.9 21 Ratings
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3.9 21 Ratings
750ML / 13.5% ABV

Winemaker Notes

#50 Wine Spectator Top 100 of 2016

The Evel Tinto is produced from vines planted at Quinta das Carvalhas, Quinta dos Aciprestes and Quinta de Cidro, located in Pinhao, Vale do Tua and Sao Joao da Pesqueira. The first two locations benefit from a warm climate where wines are structured and elegant while Quinta de Cidro benefits from a cool climate that permits the slow maturation of grapes and the production of aromatic wines with smooth tannins. The Evel Red is considered a typical Douro reference, with aromas of red fruit and green notes, typical for the region. It reveals itself very balanced, flavorful and round with a good structure and a fruity, persistent finish.

Critical Acclaim

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WS 90
Wine Spectator
A lithe red, with good cut to the red berry and plum tart flavors, supported by fresh acidity, showing notes of pepper and hot stone on the minerally finish. Offers impressive purity to the fruit components. Drink now through 2020.
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Real Companhia Velha

Real Companhia Velha

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Real Companhia Velha, Portugal
Real Companhia Velha Winery Image
Real Companhia Velha is the oldest and most emblematic wine company in Portugal, having celebrated 260 years of existence and uninterrupted activity in the service of Port Wine.

History has left Real Companhia Velha with a record of incredible stories and a glorious past. The winery desires to maintain the high standard of quality in the wines and believes that its rigorous and visionary philosophy will lead the future of its operations.

Since its founding in 1756 by Royal Charter of D. José I, King of Portugal, the importance of this Ex-Majestic Company was reflected by the valuable services to the community.

Real Companhia Velha has been able to preserve and honor the tradition of some of the best Quintas in the Douro while investing in the future, with a constant modernization and experimentation in their vineyards.

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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 Duoro 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.

VCNAD6053_14_2014 Item# 162409

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