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||96 Pts Wine Spectator||Size:||750ML
96 Pts Wine Spectator
"Deeply flavored, ripe and rich-tasting, with a seductively spicy aroma and concentrated flavors of raspberry, boysenberry, wild plum and cherry. The refined, minerally finish lingers. Best from 2040 through 2060. 750 cases made. -KM" (02/14)
90 Pts Stephen Tanzer - International Wine Cellar
"Bright medium ruby. Aromas of blueberry, dried cherry, dried flowers, caraway seed, licorice and peppery spices. Then surprisingly high-pitched and youthfully unformed on the palate, with captivating richness and sweetness to the flavors of cherry and dried herbs. Medicinal but pliant. Lively acidity and fine-grained, mounting tannins give this medium-bodied port a good spine for aging, although my bottle softened nicely with air. The spicy finish features very good thrust and length and a positive dryness. An excellent vintage for this wine." (06/14)
"Smudgy nose. Muscular and very rich, sweet palate. Just a bit more forward than the greatest but a good effort. Bit dry on the finish. Drink 2020 to 2035. (JR)" (04/13) 17 out of 20 points, Jancis Robinson's Purple Pages
"Quinta Vale D. Maria 2011 Vintage Port has a very deep red colour with
violet and purple nuances. It is tremendously concentrated with
mature red fruit aromas such as blackberries, black cherries and
plums' jam, cassis and rock rose. Very elegant, structured wine, the
2011 Vintage Port distinguishes itself with a great balance of fruit and
structure and for the immense ageing potential it demonstrates." - Winery
Vinification and Ageing:
"At Quinta Vale D. Maria. Grapes were
crushed by foot, before the fermentation, together with 15% of the
total brandy which would be added to the final Port. This allows us to
macerate the grapes at cooler temperatures and for a longer period
before fermentation. When the must was ready for the addition of the
remaining grape brandy, the fortification is made in one single
moment, adding all the brandy to the must and skins in the lagar. Then
some more treading ensures good homogenization of the whole wine
and stops fermentation. The blend of must and brandy stays in the
lagar for around two to four days more, with very short 10 minute
treading twice a day. It is then racked to the storage vat together with
all the press wine (we use traditional basket presses). The wines aged
in ancient (more than 100 years old) oak and chestnut wood Port casks
and small stainless steel vats, for about 18 months." - Winery
"2011 was a year marked by above average winter rainfall and well
below average spring and summer rainfall in the Douro. Spring was
warm, with three heat waves (one in April and two in May) and night
temperatures above 20 degrees C, which encouraged early budburst and
flowering, some 15 days before expected. The water level in the soil
through spring and summer lead to a few of the vineyards being
affected by hydric stress, as well as a delay in the ripening of the
tannins, and rising sugar levels. At our vineyards, we kept delaying the
picking of the grapes and wishing for some rain, which came strongly
on August 21st and again the 1st of September. This ideal timing of
rain helped lower sugar levels and ripen the tannins, in time for a
harvest that started on the 8th of September and ran beautifully, full of
sunny days and perfect grape maturity." - Winery