Vintage Port Declaration – what does it mean

View over Pinhão village

During these last months we have seen many Port producers declaring the production of Vintage Port from the 2011 harvest. This means that there will be a big percentage of Port producers releasing 2011 Vintage Port. That being said, we can say that the harvest of 2011 was very generous for Port producers, making it possible to produce outstanding Port, across different villages and terroirs, almost all over the Douro, or at least, in the Cima-Corgo and Douro Superior areas.

However, there is no official organism with the duty or power to announce a certain year as a Declared Vintage. This absence of official declaration includes the Port and Douro Wines Institute – IVDP. I would say that a General Declaration is a kind of common sense term among Port Wine enthusiasts that agree that a certain year is of an outstanding quality considering the also the number of producers that released Vintage. Or, in the words of Glenn Elliott who posted on For the Love of Port forum in 2008, “My guess (and it is 100% just a guess) is that no such “rules” exist. I suspect that the concept of a “generally declared” vintage is a rule of thumb, not an actual defined term, so it means whatever the most people think it means.

Maybe you are now wondering which Port producers declared 2011 Vintage Port. Here are the names below, which I got from the The Port Forum - check the link for updates and comments from Port enthusiasts on this forum. This is not a final list as IVDP approves Vintage between February and July.

J. H. Andresen;

Barão de Vilar

Churchill;

Wiese & Krohn:

  • Krohn;
  • Krohn Retiro Novo;

Niepoort:

  • Niepoort;
  • Niepoort Bioma;

Quinta do Noval:

  • Quinta do Noval;
  • Quinta do Noval Nacional;

Passadouro;

Pintas;

Portal;

Quevedo;

Ramos Pinto;

Quinta de la Rosa;

Real Companhia Velha:

  • Delaforce;
  • Royal Oporto;

Rozès;

Sogevinus:

  • Barros;
  • Burmester;
  • Cálem;
  • Kopke;

Sogrape:

  • Ferreira;
  • Offley;
  • Sandeman;

Symington Family Estates:

  • Graham;
  • Graham’s The Stone Terraces Vintage Port;
  • Dow;
  • Warre;
  • Cockburn;
  • Quinta do Vesuvio;
  • Capela da Quinta do Vesuvio;
  • Smith Woodhouse;
  • Quinta de Roriz (being Prats & Symington, rather than just Symington);

Quinta do Tedo;

Taylor-Fladgate Partnership:

  • Croft;
  • Fonseca;
  • Skeffington;
  • Taylor;
  • Vargellas Vinha Velha;

Quevedo declares the 2011 Vintage Port

It’s time to celebrate!!! Let the balloons fly, release the birds, eat a Francesinha – or 4, toast with your friends! Why? Because there is going to be some of the 2011 vintage port to go around!

Let’s be clear, this isn’t your average Port Wine. This wine is something that will make you weep, it’s so good. We’re talking so insanely good that it will be the elixir to woo your girlfriend into marriage, get that new job, convince your husband that a trip to Hawaii is a fabulous idea this year. It’ll turn a bad day good, or a good day into a freaking amazing day! Did we mention we love this wine?!

Why did we declare the 2011 a vintage harvest? Simple! The grapes presented such color and concentration that many things needed to go wrong for this not to result in a Vintage year. The weather and growing conditions were fantastic, allowing the vines – when properly cared for – to create rich, intense and fresh berries, that once crushed would release loads of color, tannins and flavors that are the key to structure of an age worth Port.

But what we think makes 2011 different from other years  – and why you should put 2011 Vintage Port on the list – is the way it looked after the second winter. Cold temperatures like those we face in the Douro, with the thermometer going as low as -5º C, help in the clarification of Port. During this time, tannins change and colors tend to get less dark and intense. What surprised us regarding this particular vintage was the youth and stamina that the 2011 Vintage Port presented at the time of bottling. These 18 months are critical to see how Port is going to age, and the 2011 looks amazing. We have plenty of hope that this is going to be a Port to age for many years.

More valuable information about the winter and weather conditions can be found at the 2011 Harvest Report of Symington’s The Vintage Port site.

Don’t leave all your comments on Facebook, please drop some here. They will remain for longer.

Oscar

Claudia’s 2009 among the 50 Great Portuguese Wines by Olly Smith

Olly Smith picking the 50 Great Portuguese WinesSince 2005 that Viniportugal has been inviting a prestigious journalist to select the 50 Great Portuguese Wines for the UK market. For the ninth edition, the journalist invited was Olly Smith, who presented last Thursday in London his list for 2013. In that list we are proud to announce that you will find one of our wines, Claudia’s 2009 red.

This is certainly a vitamin supplement, specially for us that tend to focus the major part of our energy in Port production. Claudia, the winemaker, was happy for this recognition on her reserve Douro red. It certainly does not change anything about us, but we understand this selection as a indication that we are following the right star.

Wines from the Douro dominated Olly’s list, with 3 still whites, 11 still reds, 1 Moscatel and 1 Port. Here is the list:

  1.     Vales de Ambrães – Avesso 2012 – Vinho Verde
  2. Casa da Senra 2012 – Vinho Verde
  3. Soalheiro 2012 – Vinho Verde
  4. Alvarinho Solar de Serrade 2012 – Vinho Verde
  5. FP 2012 – Bairrada
  6. Quinta da Raza Arinto 2012 – Vinho Verde
  7. Montes Ermos Reserva 2011 – Douro
  8. Beyra Quartz 2011 – Beira Interior
  9. Redoma 2011 – Douro
  10. Quinta de la Rosa 2011 – Douro
  11. Pato Frio Antão Vaz 2011 – Alentejo
  12. Vinhas do Lasso 2010 – Lisboa
  13. Dona Ermelinda 2011 – Península de Setúbal
  14. Valle Pradinhos 2011 – Trás-os-Montes
  15. Muros de Melgaço 2011 – Vinho Verdes
  16. Quinta de Saes Encruzado 2011 -Dão
  17. Quinta dos Roques Encruzado 2011 – Dão
  18. Esporão Reserva 2011 – Alentejo
  19. Arenae 2010 – Lisboa
  20. Marquês de Borba 2011 – Alentejo
  21. Almeida Garrett, DOC Beira Interior TNT 2010 – Beira Interior
  22. Sexy 2011 – Alentejo
  23. Zéfyro 2009 – Alentejo
  24. Altano Quinta do Ataíde Reserva 2009 – Douro
  25. PAPE 2010 – Dão
  26. Claudia’s 2009 – Douro
  27. Manoella Douro 2010 – Douro
  28. Quinta Nova – Colheita 2010 – Douro
  29. F’OZ 2011 – Alentejo
  30. Palpite 2010 – Alentejo
  31. Poeira 2010 – Douro
  32. Vertente 2009 – Douro
  33. Casa Cadaval Trincadeira Vinhas Velhas 2009 – Tejo
  34. Tinto da Ânfora 2010 – Alentejo
  35. Duas Pedras 2011 – Alentejo
  36. Crasto Superior 2010 – Douro
  37. Quinta de Foz de Arouce 2009 – Beiras
  38. Quinta dos Quatro Ventos 2009 – Douro
  39. Aliança Bairrada Reserva 2011 – Bairrada
  40. Quinta dos Roques 2010 – Dão
  41. Esporão Reserva 2010 – Alentejo
  42. Cedro do Noval 2009 – Douro
  43. Julia Kemper Touriga Nacional 2009 – Dão
  44. CH, Chocapalha 2009 – Lisboa
  45. Quinta de la Rosa Reserve 2010 – Douro
  46. Quinta do Sagrado Reserva 2007 – Douro
  47. Henriques & Henriques Verdelho 15 Years Old – Madeira
  48. Adega Coop. Favaios Moscatel de Favaios Colheita 1980 – Douro
  49. Família Horacio Simões Bastardo 2009 – Península de Setúbal
  50. Dow’s Quinta do Bomfim Vintage Port – Douro

Other wine critics chosen for the UK Great 50 Portuguese Wines’ previous editions were: Richard Mayson, Charles Metcalfe, Tim Atkin, Simon Woods, Jamie Goode, Sarah Ahmed, Tom Canavan and Julia Harding. For 2013 Olly Smith decided to focus on wines between 7 and 30 pounds.

Enjoy your week-end and make a toast with a Portuguese wine!

Oscar

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2010 Vintage Port tasting by Wine Passion Magazine – great news!

2010 Vintage Port tasting by Wine Passion Magazine

In February 2013 Wine Passion Magazine carried through a tasting of 2010 Vintage Port. Active Port lovers know that in 2010 Port producers harvested good grapes and made nice Port. But this was not an outstanding vintage, as 2007 or more recently 2011 were. Despite that, we had 3.000 liters made with grapes from our main vineyards, Quinta Vale d’Agodinho, which we believe it’s quite good. This batch pretty much respects what a good harvest in Vale d’Agodinho has: fresh, well ripened fruit without being jammy, some spiciness and a bit of mineral notes, mostly obtained from the grapes in the area facing north. Tannins are compact without being harsh. This is how my sister Claudia defines the Ports we make there. And we think 2010 has all that. Thus, we decided to bottle 3.000 bottles of a Single Quinta Vintage Port as we thought would be a shame to blend with something else and leave our friends without the chance to taste it.

Going back to Wine Passion Magazine, it happens that, for them, the 2010 Vintage that stands out the most is our Quevedo – Quinta Vale d’Agodinho. Great news for us certainly! We are always happy when we see people liking and enjoying our Ports. But, as important as journalists’ opinion, is what you all think about our Ports, and, in this case, about the 2010 Single Quinta Vintage. Let us know. Send your tasting notes and help us to complete this text with “users’” opinions. I’ll post it right below.

Cheers,

Oscar

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20 Year Old Tawny vs 1991 and 1992 Vintage Port – tasting in Germany

Despite the sales of Port Wine in Germany present a negative trend over the last 5 years (-12% in value), Axel Probst from World of Port and Christopher Pfaff from Passion Port keep entertaining Port lovers, organizing tastings that bring German consumers to meet Port winemakers. Contrarily to the neighbors from Belgium where the annual consumption of Port per capita is 0.9L, or Dutch which drinks 0.7L, in Germany this figure drops to 0.04L. There is a lot to do to educate German palates for Port, which it is something that takes time and time and time.

The event that Axel and Christopher organized in November 2012 was focused on 20 Year Old Tawnies versus Vintage Port from 1991 and 1992. As you will have the opportunity to see in the video, the colours of these two styles vary from amber/orange/brownish of the 20 Year Old Tawny to cherry colour that this 20+ years old Vintage Ports currently present. I am sure you know that this colour difference is explained by the aging process of these two styles: Tawnies in pipas while Vintage ages in the bottle. End with explanations, lets grab a glass of Port and watch Christopher’s video.

Oscar

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Café China combines Port and Chinese cuisine in NYC

Three years after making the first contacts to have our wines and Ports available in New York, we found Washington Square Wines to represent us. Jeffrey Ghi and Subir Grewal, the owners of the company founded last year, are passionate about Port and wine in general. When you put passion on what you do, the results sooner or later show up and they are actually making an outstanding job, fighting like gladiators in the overcrowded and hiper competitive NYC wine market.

One of the most recent missions accomplished was to get our LBV Port in Café China, a Michelin starred restaurant. In case you don’t have the opportunity to visit the restaurant soon and see with your eyes, we have a report from Sinovision, a TV station for Chinese people in America, talking about some of the wines the restaurant is carrying. One of the wines featured is our 2006 LBV Port, with valuable food suggestions for Chinese food lovers.

Thank you Jeff and Subir!

Oscar

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Grape vines planting in the Douro valley

Grape vine planting in the Douro valley, Portugal

Grape vine planting in the Douro valley, Portugal

The snow is gone. Actually, it didn’t resist that long, so we have no excuses to stop working in the vineyards. After preparing the soil, it is now time to plant those young and tender pre-grafted plants of Viosinho, Rabigato and Gouveio. That is what Marian, Marius and Cosmin, among others, are doing. We first trace a line with a rope from top to bottom and then, with an iron stick, we make a 50cm hole where we’ll insert the vine. Later it is covered with earth and immediately irrigated. If there is not that much rocks at the surface, each worker can plant 300-400 vines a day. Otherwise, on a rocky soil, which is the case of Quinta da Trovisca, productivity drops quickly and, each day, no more than 200 holes are made by each man.

Young grafted grape vine

Young grafted grape vine

This plantation has been pretty unusual because of the number of rocks we have to remove. Normally, small rocks help vine roots to quicker go deep and water to better drain down to a lower level less exposed to sun evaporation. But in Quinta da Trovisca is unreal. We have so many rocks that I think my father has nightmares about rocks these days!

Next steps? Install wood sticks as well spread wires to allow a vine training system to properly manage canopy. I shall come back soon with more photos. Don’t forget to share your comments.

Oscar

Snow in the vineyards – white Douro valley

This was the view we had last Wednesday from the tasting room over the vineyards of Quinta Senhora do Rosário. All happened during a couple of hours of very intense snowing. I woke up early in the morning to see a vine planting machine working in Quinta do Ataíde, in Vila Flor. When we got back to S. João da Pesqueira this is what we found. I think we never had some much snow in the Douro. If I recall well, it was over 6cm which would justify to take the skis out of the closet.

On Thursday morning there was still a little bit of snow left in the vineyards, but with the sun back to the valley it quickly melted down. As David Spriggs said on facebook about this photo, “So hot in the Summer and so cold in the Winter”.

Oscar

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How to prepare the soil to plant grape vines

While ants work on warm months to store up food for winter, we work on winter expecting to collect grapes on summer. And now is that time of the year when we are working on the next crop. But in the case you will see today, we are also preparing many more crops to come. We are working the soil, making it arable so vines can live and be happy, while produce good grapes. Being this a not so recurrent moment and very important for our future, I want to share with you how we prepear the soil of Quinta da Trovisca for a new plantation of white grapes. So please play the video above.

On the video you can see a bulldozer pushing the soil. In this land, nothing was ever planted before. At the same time, an excavator is grabbing bigger rocks dropping it deep into the ditch so the roots of the vines won’t shock with big stones during the first years of their lives. New vines will be planted during the next weeks so stay in touch!

Oscar

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Yeast in Wine – Port fermentation

English: Image of dry winemaking yeast and yea...

English: Image of dry winemaking yeast and yeast nutrients. (Photo credit: Wikipedia)

One of the key elements, if not the most important after the grape in the winemaking process, is the yeast. Why is yeast so important? Because despite its small size (around 0.003 mm), this microorganism has the very important task of transforming fructose into ethanol, the form of alcohol present in wine. Yeast is present in the surface of the grapes and in the vines. Once the grapes are crushed, yeast starts its mission: it immediately begins transforming the sugar of grape into alcohol. Broadly speaking, it can tolerate temperatures between 10 ºC and 35 ºC; higher the temperature, the quicker yeast works and reproduces itself.

But are all yeasts the same? No. Different vineyards within the same country or region have different yeasts. And which are the best? Probably there is no answer to that question as it depends on the kind of aroma and taste the winemaker prefers. Once grapes arrive to the winery, the winemaker has two options: rely on the native yeasts that have been adapted to the local terroir or add a selected yeast, that is very likely brought from another wine region, possibly in another country, and was developed in laboratory to drive the fermentation into a certain kind of flavours and tastes.

In the Douro we have two realities, depending if we are talking about Port or still wine. From what I see, I would say that most of the Port is made with native yeast. On the other hand, for the Douro wines, a generous number of producers use selected yeast. The fact that, within the same region, this is the Douro, for a kind of wine we usually use native yeast and for other seldom, is curious, but not difficult to explain. Port is a worldwide reference, it is copied, imitated and even faked in several and respected wine regions in the world. But looks like no other place but the Douro can make something as fantastic as Port. And besides grape quality and winemakers’ skills developed through centuries, yeast plays a very important role. Thus, Port winemakers trust that the best yeast they can use is in the Douro vineyards.

Active dried yeast, a granulated form in which...

Active dried yeast, a granulated form in which yeast is commercially sold. (Photo credit: Wikipedia)

And why using selected yeast in the still wines? It’s like buying an insurance, you know that if all goes right the insurance is not necessary, but if it goes wrong, insurance guarantees you don’t lose everything. In our case, as I guess you want to know, we use native yeast for all our Quevedo Ports except the Quevedo Rose. And for the Douro wines, we do sometimes buy an insurance!

In the future I think very commercial wines will continue to use selected yeast. But as yeast research develops, the number of selected yeast available will rise and more wine regions will use their own lab selected native yeast.

Is there any question about winemaking that you have been keeping for sometime and want to make now?

Oscar

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