Winemaker Notes
Beautiful purple color with fresh notes of raspberry, blackberry and spices. On the palate, this wine shows round and velvety tannins, good concentration, and a long finish.
Professional Ratings
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James Suckling
This is showing aromas of currants, raspberries, chopped herbs and paprika. It’s crunchy and lively with a medium body, fine-grained tannins and a spicy, bright finish. 60% touriga nacional, 25% touriga franca, 10% tinta roriz and 5% tinta francisca.
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Robert Parker's Wine Advocate
The primary, fresh and fruit-driven 2021 Manoella Tinto was produced with grapes from vines planted in 1970s and 1984 with four varieties but still mixed in the vineyard in Quinta de Manoella on rich soils. This is a cooler place because of the forest around it. Those grapes delivered a juicy and fruit-driven red with a moderate 13.5% alcohol. It has a primary and fruit-driven nose despite having been aged in (neutral) oak barrels for 16 months. It had a long maceration that extracted deep aromas and flavors of fruits of the forest and pungent flavors, but the tannins are very polished. A Douro with a fresher profile.
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Wine Spectator
A stylish red, fresh and focused, with good concentration while remaining light on its feet. Features fine, taut tannins and lively acidity, which provide sleek definition for notes of crushed black raspberry and cracked pink peppercorn. Delivers a fragrant overtone of Mediterranean scrub and subtle, minerally iron tang on the finish.
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Wine Enthusiast
The vineyard, deep into the hillside above Pinhão, has produced a richly structured wine. It also has an open character, emphasizing fruit and light tannins.
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.