Porto Crusted – a próxima experiência da Quevedo

Posted by
Junho 14, 2012

Se tivesse perguntado ao meu avô, há uns cinco anos atrás, se produzimos Porto Crusted, ele teria respondido com um “O que é isso?”. Talvez seja também essa a sua reacção quando houve falar de Porto Crusted. Então vamos lá clarificar o que é que é Porto Crusted: é um vinho de elevada qualidade, sujeito a criar depósito em garrafa, que tenha sido envelhecido em garrafa durante um período mínimo de três anos, só podendo ser comercializado após este período e devendo o rótulo mencionar, para além das menção Crusted, o ano do engarrafamento.

E adivinhe lá, não é que vamos mesmo fazer um Porto Crusted! Se as minhas pesquisas não estão erradas, parece que vamos ser a primeira família portuguesa produtora de Vinho do Porto a ter um Porto Crusted. Corrija-me por favor se estiver errado. Outros produtores de Porto Crusted são: Churchill, Dow, Fonseca, Graham e Niepoort.

Planeamos fazer apenas 1.500 garrafas, a qual será uma edição muito pequena com uma grande período de espera, uma vez que depois de o engarrafarmos nas próximas semanas teremos de o deixar em garrafa durante três anos e só depois estará pronto para começar a ser vendido. Eu sei, ninguém gosta de esperar tanto tempo, mas sem estes meses de garrafa a crosta não se desenvolveria e nós não queremos um Porto Crusted sem crosta!

Oscar

Vinhos

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  • Gunnar

    Hi Oscar
    Maybe a stupid question but how do you expect the characteristic of the crusted port to differ from the other port wines you produce?

    • Oscar Quevedo

      There is no stupid questions Gunnar! This Crusted is a blend of Ports from the last harvests, 4 in total, and represent well what we have best made in the last years. It is unique in the sense that the comparable Ports such as Vintage and LBV are single harvest and on a Crusted we can bring the best of few different harvests.

  • Alex

    That is a real surprise! What exciting news.
    Would you be happy to share with us the vintages which have been used in the blend of the crusted port?
    I can’t wait to try it. I am a real fan of Crusted Port.

    • Oscar Quevedo

      Sure Alex, we are going to use four different vintages, 2008, 2009, 2010 and a bit of 2011! Hope I can share our Crusted version with you very soon!

  • Andy Velebil

    Oscar, Fantastic news. I look forward to trying it at some point, love me a good Crusted.

  • http://pulse.yahoo.com/_2SR5TXOTZAMLK3YDUCFKMRSZXM Eric

    Now what are the odds we’ll be able to find some of this in the United States when it is released?

    • Oscar Quevedo

      Hi Eric, Michael Grisley, our importer, is making a great job opening
      new markets and states for our wines. Almost 20% of the total number of states!!Not yet in Colorado, but I hope we can change that soon!

  • http://www.facebook.com/moses.botbol Moses Botbol

    Count me in for a two cases!

    • Oscar Quevedo

      I will Moses!!

  • Dries

    Very nice Oscar. This is what I like about Quevedo: continue innovating, explore new markets and retain a high quality!

  • Dries

    btw, You can count me in for a case ;)

    • Oscar Quevedo

      We will, thank you Dries!

  • Tom Archer

    Crusted port was the style that first made me realise that quality ports were very special, and I’ve had a soft spot for them ever since.
    So it’s particularly pleasing to see such a positive reaction to a new producer embracing the style, and especially the interest from countries that have little history of buying crusted ports in the past.

  • Jorge

    Parece ser um projeto muito interessante e so s’espera encontrar um Porto Crusted de alta qualidade…

  • Frank

    I have always thought sediment in wine was something to avoid, but here it is the opposite. What does it add to the port? I enjoy reading about your winery, and your blogs. thank you

    • Oscar Quevedo

      Hi Frank, you will never find sediment in a bottle of a very commercial wine, a Yellow Tail, for instance, as they are carefully filtered. But age worth wines, those that develop in the bottle, usually more expensive and of much better quality are bottled after light filtration, if any at all. Winemakers in this case try to preserve the best quality of the wine, regardless if it will develop sediment after some months in the bottle. For this reason, decanting is recommended for older and better wines, because these are bottle unfiltered and will develop sediment after some time. Sediment in the end is a signal of quality. Also in the case of the Crusted Port. I hope it has helped. Better explanations are welcome!

  • Frank

    The local wine/port retailer had a very small selection of port and knew nothing about crusted ports, so that experience will have to wait!

    If the oldest port you will use to make the crusted port is already 4 years old would not most or all sediment have settled out and any crusting and subtleties come from the younger ports in the blend ?

    • Oscar Quevedo

      That’s right Frank, the older the Port, the less potential for the crust to develop. But at the same time, it will had complexity and maturity to this blend!

  • Andreas Nielsen

    Hey Oscar
    Thanks for a great tasting yesterday. Excited to hear about the crusted port – please count my in for a case.
    Cheers,
    Andreas

    • Oscar Quevedo

      Hi Andreas, it was great to see you too! Take care