Xisto Roquette & Cazes  2003 Front Label
Xisto Roquette & Cazes  2003 Front Label

Xisto Roquette & Cazes 2003

  • WE93
  • WS92
750ML / 0% ABV
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3.2 5 Ratings
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3.2 5 Ratings
750ML / 0% ABV

Winemaker Notes

Xisto, a singular, new, limited production, ultra-premium red wine from Portugal making its debut with the 2003 vintage, is the fruit of a long-standing friendship between the internationally renowned Bordelais wine producer, Jean-Michel Cazes of Lynch-Bages, and Jorge Roquette, owner of the Quinto do Crasto estate in Portugal's Upper Douro Valley, which has been hailed as a leader in current revitalization of Portuguese wine industry.

A blend of three classic grape varieties traditionally identified with Portugal's Upper Douro Valley: Touriga Nacional - 60%; Tinta Roriz - 25%; Touriga Franca - 15%

Critical Acclaim

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WE 93
Wine Enthusiast
The joint venture between the Cazes family of Bordeaux and the Roquette family of Quinta do Crasto in the Douro is in its second released vintage. This is made using Bordeaux techniques, resulting in a style that is more structured than many Douro wines, exploiting ripe fruit with solid tannins, leavened by sweetness and sweet red fruits. The wood shows through on the finish.
WS 92
Wine Spectator
Concentrated and ripe, with layers of rich fruit flavors of dark plum, dark cherry, blackberry and mocha. Balanced and structured, with an elegant finish of cream, chocolate and spice. Touriga Nacional, Tinta Roriz and Touriga Franca. Drink now through 2015.
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Xisto Roquette & Cazes

Xisto Roquette & Cazes

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Xisto Roquette & Cazes, Portugal
Xisto Roquette & Cazes Winery Image
Xisto, a singular, new, limited production, ultra-premium red wine from Portugal, is the fruit of a long-standing friendship between the internationally renowned Bordelais wine producer Jean-Michel Cazes and Jorge Roquette, owner of the highly acclaimed Quinto do Crasto estate in Portugal's Upper Douro Valley. The Roquette family has played a highly instrumental role in the revitalization now underway within Portuguese wine industry.

Pronounced "shees-toe," this new wine is named for the Portuguese word for "schist," a reference to the nature of the soil in the steep, terraced vineyards that rise majestically above the banks of the Douro River.

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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.

SWS138973_2003 Item# 93515

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