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Production 

After a dry Winter, we had heavy rains March, April and May sometimes very localized. The heavy Spring rain is always a challenge and causes a lot of pressure to control the late mildew in order to assure the crop, that due to the bad flowering conditions was already scarce.At this point we expected a significative delay in the maturation that at some point was higher than one month! August arrived very hot with temperatures ranging, in some days, between 40 and 45ºCThe high temperatures continued through September. October was milder and continued without any rain that allied to cool nights, allowed for a recovery of the maturation and better balance of the musts.We started picking on the 10th September and finished on the 20th October. A slow vindima, that made possible to get an excellent balance on the white grapes and also wait for the very good maturation of the redgrapes from higher altitude vineyards.So, despite the low yields, we are therefore very happy with the freshness of the white wines and the concentration and balance of the reds.Hand-picked and transported to the winery in small baskets.

Quinta do Portal Colheita Red 2018 (6 bottles case)

£128.99Price
75 Centiliters
  • Vivino ratings

  • Tasting notes

    Made with a very carefully winemaking, using gravity and precise techniques, this wine is full bodied with a ripe berry colour and fruity aromas marked by Tinta Roriz that is responsible for the intense aroma of young fresh fruit and by floral notes from the Touriga Nacional. Excellent freshness, toasty and appetising in the mouth, with an attractive and elegant finish. It’s a wine that we can enjoy from now but it will also age a few years very well. AWARDED 90pts in Wine Spectator.
     

  • Food match

    Pour at 14-16ºC with your favourite cheese or meat during the first years. Will be lovely with game after aging in bottle.

  • Info

    GRAPE VARIETY

    Tinta Roriz, Touriga Nacional, Touriga Franca

    COUNTRY

    Portugal

    REGION

    Douro

    ABV

    14%

    TOTAL ACIDITY

    5.6 g/l%

    RESIDUAL SUGAR

    0.6 g/l%

    PRODUCTION METHODS

    Vegetarian, Vegan

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