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$28.98Original List Price
25.64Best Price On The Web
*Including cost of shipping per bottle.
21
97
per btl
Code: 81478
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Best Price on Web is determined by Wine-Searcher Pro prices as of yesterday: Wine Library sells this for our sale price of $19.98. We are the best and only price online. You must be logged into the Pro Version of Wine Searcher to see all of the results. Please note, we are not taking virtual inventory into account.
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| Rating: | 90 Pts Mark Squires - Robert Parker's Wine Advocate | Size: | 750ML |
| Region: | Port | Country: | Portugal |
| Varietals: | Port Varieties | ABV: | 20.5% |
Cellar Tracker Link(s):
90 Pts Mark Squires - Robert Parker's Wine Advocate |
"I am including this with the 2011s, because it sort of is one, although legally it is merely a Ruby Reserve, not a vintage-dated Port. The 'Lot' on the label basically indicates its essential vintage source (in this case 2011). This year there is less than 10% combined of the 2010 and 2012 vintages blended in, the rest being 2011. This is a field blend aged for 9 months in stainless steel and 12 months in used oak - basically the same treatment as the true Vintage Port from Vale d. Maria this year. Van Zeller said to me, regarding his 'Lot' series, that 'they do not have a full Vintage Port power...I cannot call it any other thing nor date it...I decided to call it Reserve.' All that said, this bargain-priced Reserve is one of the nicest values here. Gentle and friendly on opening, it wakes up and shows structure that I did not think it had. It feels rather full in the mouth, at least at the moment and for its level, and drinks great. It has verve and acidity, giving the fruit a lifted feel and delivering bright flavor to the palate. It also has its share of tannic pop, so donât misunderstand Cristiano's comments - there is some power here. It wonât be the type of power that may let the wine last gracefully for 40 years, but it is a Port with beautiful balance that makes it relatively easy to drink young without seeming either lifeless or simple. I might also mention that it is quite delicious. There are some bursts of alcohol here and there, but they subside over time. This comes with a real cork, not a bar top, which gives the wine more of a chance in the cellar. It drank far better the next day, and was simply gorgeous on Day 3. It probably shouldn't be bought with the express intention of aging it a long while, but it seems to me that it has the stuffing and structure to hold a reasonable time. Letâs take that in stages...but donât hesitate to grab a case. This is something I could get used to drinking a lot of. It fulfills its purposes exceptionally well, and it is worth leaning up a bit for a wine that does that. It may well thin with time and shed tannins more quickly than Van Zeller's true Vintage Port, but I've still had some other Vintage Ports I liked less, even allowing for those aging curve issues. Iâm told that it will be in the country at the end of 2013, or early 2014. It's a steal. Drink now-2024." (11/13) |
Description:
"Quinta Vale D. Maria Reserva Port Lote Number 11: 100% produced with Port Wine from 2011, a Vintage year for Port Wine . This Port shows a great structure with intense fruit character and soft ripe tannins. It is specifically blended to age in bottle for many years to come but it can be thoroughly enjoyed now." -Winery
VINTAGE:
"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 20ºC, 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
VINIFICATION:
"Grapes are crushed by foot, before the fermentation, together with 15% of the total grape brandy which would be added to the final Port., allowing for maceration of grapes at cooler temperatures and for a longer period before fermentation. When must is ready for the addition of the remaining grape brandy, the fortification is made in one single moment, adding all brandy to the must and skins in the lagar. Some more treading ensures good homogenization and that the fermentation is stopped. The blend of must and brandy stays in the lagar for some more 2 to 4 days, with very slight treading twice a day (10 minutes each time). It is then racked to the storage vat together with all the press wine (we use traditional basket presses). The wines aged in very ancient (more than 100 years old) wood Port casks and small stainless steel vats until the beginning of April of 2012." -Winery
This was also rated 85 points by the Wine Spectator.
