Quinta da Romaneira : Vintage Port 2011

Characteristics and tasting notes of the Vintage Port 2011 Quinta da Romaneira

Tasting

Appearance
The color displays an intense and brilliant hue.

Nose
The olfactory bouquet reveals fresh and seductive fruit aromas of great intensity. The aromatic complexity and depth express themselves with elegance and harmony.

Palate
On the palate, this vintage port seduces with its beautiful finesse and perfectly integrated tannins. The structure reveals itself elegant and harmonious, extending into a finish of great length.

Food and wine pairings

This Vintage Port 2011 pairs particularly well with chocolate, creating a gourmet and refined alliance.

Service and cellaring

The Vintage Port 2011 can be served slightly chilled or at room temperature. Bottle aging of 8 to 15 years is recommended to allow this port to reach all the complexity and bouquet characteristic of a great vintage.

An exceptional Vintage Port from the Douro Valley

The estate

Quinta da Romaneira, officially registered as early as 1757 during the Pombaline demarcations, spreads its 412 hectares across the Cima Corgo, in the Duriense region, benefiting from a remarkable three-kilometer frontage on the Douro. Since 2004, Christian Seely and André Esteves have orchestrated the revitalization of the estate. The 85 hectares of vineyards, dominated by touriga nacional, produce Vintage Ports under the direction of António Agrellos, twice named winemaker of the year.

The vineyard

The vines of this Port are planted on schist soils characteristic of the Douro Valley. The average age of the vineyard is 25 years, allowing the vines to fully express the typicity of this exceptional terroir.

The vintage

The year 2011 in the Duriense benefited from favorable climatic conditions. Total precipitation between October 2010 and September 2011 reached 743 mm, above the thirty-year average. Most of the rainfall occurred during winter, replenishing the deep water reserves in the soils. From spring to autumn, drought set in while summer temperatures remained moderate. The harvest of white grapes began on August 25. Rain that occurred on September 1 led to postponing the harvest by one week in order to achieve optimal ripeness. The harvested grapes showed excellent health, a beautiful dark color, remarkable aromas, and a good balance between sugars and acidity.

Vinification and aging

The harvest took place in September 2011. The grapes were foot-trodden and fermented in traditional granite lagares, with intense maceration allowing for maximum extraction. The Vintage Port 2011 was then aged for 20 months in wooden casks in the Quinta's cellars before being bottled in 2013. Winemaker António Agrellos supervised the entire vinification process.

Grape varieties

Touriga nacional (80%), touriga francesa (15%), and tinto cão (5%).