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Production Area: From a careful selection
of vineyards in the Upper Douro planted with traditional grape
varieties and known for their production of outstanding quality
fruit. The cooler summer nights, characteristic of the Upper Douro
region, facilitate and enhance the aromatic qualities of the
resulting wine. These vineyards are regularly monitored by Tomas
Roquette and Daniel Llose, chief winemaker for the Cazes estates.
Grape Varieties: A blend of three classic
grape varieties traditionally identified with Portugal’s Upper Douro
Valley: 60% Touriga Nacional 25% Tinta Roriz and 15% Touriga Franca.
Vinification: Traditional Portuguese grape
varieties are vinified according to techniques more commonly
practiced in Bordeaux, with the goal of producing a fuller,
fruitier, more opulent wine, with a long finish and a capacity for
aging. Fermentation is conducted at temperatures ranging between 29˚
and 31˚ C (somewhat higher than ordinarily practiced in Portugal).
Frequent pumping over is conducted during the initial three days of
fermentation, accompanied by a delestage process that varies
according to the grape variety.
The wine has a smooth,
modern air to it, along with an extra-sweet, exuberant fruity note
that pops up as the oak peels away and the fruit asserts itself. It
dominates the finish, and then develops some needed character with
more aeration.
92 Points Robert Parker
~ The Wine Advocate #169 February 2007 |
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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 the Portuguese wine industry.