Roquette & Cazes : Xisto 2019

Characteristics and tasting tips for the Xisto 2019 from Roquette & Cazes

Tasting

Appearance

The wine displays a deep ruby hue.

Nose

Complex, the nose reveals aromas of black fruits, accompanied by spicy notes and subtle, elegant oak nuances.

Palate

On the palate, this wine stands out for its assertive structure and fine tannins that provide a beautiful texture. The finish lingers with great length.

Food and wine pairings

This wine pairs perfectly with red meats, game, as well as refined lamb-based dishes. It also matches very well with Italian preparations rich in flavor.

Serving and cellaring

It is recommended to serve the Xisto 2019 at a temperature of 16°C. Decanting beforehand will allow the wine to fully reveal its aromatic complexity.

A Douro wine combining Portuguese power and Bordeaux elegance

The estate

The Roquette & Cazes partnership was born in 2002 from the collaboration between Jorge Roquette, owner of Quinta do Crasto in the Douro Valley, and Jean-Michel Cazes, owner of Château Lynch-Bages in Pauillac. This Franco-Portuguese alliance aims to create exceptional wines expressing the best of Portugal’s indigenous grape varieties while incorporating Bordeaux know-how. Today, the partnership is led by the second generation, with Tomás Roquette and Jean-Charles Cazes. Quinta do Crasto, first mentioned as far back as 1615, spans 135 hectares in Cima Corgo and has held Feitoria status since the historic Douro demarcation between 1758 and 1761.

The vineyard

The Quinta do Crasto vineyard is located in Cima Corgo, a prestigious sub-region of the Douro, on south-facing slopes rising up to 600 meters in altitude. The soils are mainly composed of schist, locally known as "xisto," which gives the wine its name. This rock allows the roots to penetrate deeply to draw the water they need during the hot, dry summers typical of the region. The estate practices environmentally respectful viticulture, favoring organic methods and preserving biodiversity. Harvesting is carried out exclusively by hand due to the steep terrain, allowing for a rigorous selection of grapes.

The vintage

The year 2019 in Duriense proved particularly favorable after two vintages with lower yields. Winter and spring were marked by significant drought, but moderate temperatures from May through the end of August, around 5°C below the five-year average, allowed for slow, balanced ripening. Harvest took place under ideal conditions, with cool nights and warm, dry days. Beneficial rains on September 21 and 22 refined the maturity of late-ripening varieties such as touriga franca. The harvest ran from August 26 to October 11, producing red wines of great completeness, with vibrant aromas, excellent concentration, and fine balance.

Winemaking and aging

The grapes for Xisto 2019 are meticulously sorted on a sorting table before being destemmed and crushed. Fermentation takes place in temperature-controlled, cone-shaped stainless-steel vats. The process includes gentle pump-overs and extended maceration using the "rack and return" technique, allowing for soft extraction while preserving the wine’s elegance. After fermentation, this Portuguese wine is aged for around 20 months in new 225-liter French oak barrels from the same supplier as Château Lynch-Bages.

Grape varieties

Touriga nacional, touriga franca, tinta roriz