Roriz

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The only classic variety of the Douro not indigenous to Portugal, Tinta Roriz is known in Spain, its birthplace, as Tempranillo. The name, from "temprana," or "early," refers to its trait of ripening early. Of the top varietals, Tinta Roriz is the most variable in in quality. High in vigor, moderate in productivity and highly resistant to heat and aridity, it grows best on hot, dry south-facing schist slopes, away from water, with shelter from wind. Such siting helps curb the vine’s vigor and also helps it avoid rot, to which it is susceptible. The Tinta Roriz produces thick-skinned, deeply-colored grapes not too high in acidity which yield masculine wines of firm tannic structure, excellent complexity and distinctive resiny fragrance. It constitutes 12.1% of plantings in the Douro Valley, the second most prevalent vine. Alternate Names: Tempranillo; Aragonez; possibly the Valdepeñas of California – Description from WineFueled

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Popular Regions for Roriz View all

  • Porto

    Porto (or Oporto, or Port) is Portugal’s second largest city, located at the mouth of the Douro...

  • Spain

    Spain is one of the word’s largest wine-producing regions. It comprises most of the Iberian Pen...

  • Portugal

      Portugal is best known for its fortified wines Madeira and Port. But there are also some o...

  • Douro

    This region, named for the river, is best known for its reds that are specially selected to go ...

  • Oporto

    Oporto (or Porto, or Port) is Portugal’s second largest city, located at the mouth of the Douro...

  • Dão

    Dao The Dao gets its name from the river in north central Portugal. The countryside bears ...

  • Vinho Regional Estremadura

      Estremadura, formerly known as “Oeste,” is a Vinho Regional within Portugal that encompass...

  • Côté Tariquet

  • Vin de Pays Des Côtes du Céressou

Popular Wineries using Roriz

  • Cabral, Irmãos e Cª Lda

    In the typical Douro architectural style, built in schist, this is entirely uitable for the cal...

  • Cockburn's Port

    Cockburn's (Coh-burns) was founded in 1815 and has grown to become one of the world's great port ...

  • Fladgate Partnership

    Port house is the inherited tradition of winemaking skill and knowledge more evident than at Fons...

  • C N Kopke & Ca

    Established in 1638 by Chrisiiano Kopke (from Germany) and his son (who came lo Portugal as repre...

  • Churchill Graham

    Churchill’s – the First Independent British Port Shipper in over 70 years. Extracted from the ...

  • Casal dos Jordões

    Our winery are not modern. Have been improved and upgraded existing ones, while old, which was ol...

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Roriz on Snooth

  • I’ve already written up my thoughts on some white wines tasted while in ... Nacional, Alfrocheiro, Tinta Roriz  Lovely spicy baking spices over briary blueberry fruit greets the nose here joined by some slightly inky fruit aromas topped with some smoky, burnt sugar notes. The oak on the nose may not be overpowering but this is some very perfum... Read More

    From the article The Red Wines of Portugal


  • Crasto 2011

    Snoothrank:

    A blend of Tinta Roriz, Tinta Barroca, Touriga Franca e Touriga Nacional from relatively young vineyard with some vines up to 30 years old. Little oak used, in this vintage 5% 85% French, and 15% American, Buttery and dusty on the nose with perfumes of faded roses, cracked pepper and spicy red fruit with a hint of VA. Easy drinking on entry wit... Read More

    Wine review by Gregory Dal Piaz


  • Descendientes de J. Palacios Corullón 2010

    Snoothrank:

    A blend of Touriga Nacional and Tinta Roriz A bit sweet on the nose and showing a bit of reduction underneath the herb, briar flecked blackberry fruit, and dry soil aromas. Air cleans things up nicely revealing some blueberry fruit and a little brushy, dried herb, chaparral-like tone. Thi is super fresh in the mouth and packed with berry fruit ... Read More

    Wine review by Gregory Dal Piaz


  • Quinta Do Crasto Douro Superior 2011

    Snoothrank:

    A blend of Touriga Nacional, Touriga Franca, Tinta Roriz, Sousão and mixed old vines From a property purchased in 2002 with vines planted from 2002 to 2009 but this is made with an additional 30% of mixed blacks from old vines on a nearby property they also purchased. This spends 12 months in oak, 20% new 80% used. Pretty perfumed nose that's ... Read More

    Wine review by Gregory Dal Piaz


  • Quinta Do Crasto Red Blend Douro 2010

    Snoothrank:

    Aged in 100% new French oak Tight, cocoa, cafe au lait and nutty almost almond toned aromas greet the nose along with deep, violet laced plummy fruit. Rather broad shouldered and structured in the mouth with slightly angular tannins and good acidity, this is a bit tight and blocky in the mouth,turning tough and a bit chewy on the modest finish. ... Read More

    Wine review by Gregory Dal Piaz


  • Quinta Do Vallado Douro Tinto 2008

    Snoothrank:

    A blend of Touriga Franca (30%), Touriga Nacional (25%), Tinta Roriz (20%), Sousão (5%) and Mixed Old Vine Blacks (20%), 80% aged for 14 months in stainless steel tanks. The remaining 20% aged in 225 litres used French Oak barrique for 14 months until final blending. just bottled the day before the tasting Sweet and spicy on the nose with cut p... Read More

    Wine review by Gregory Dal Piaz


  • Casa de Santar Tinto 2010

    Snoothrank:

    A blend of Touriga Nacional, Alfrocheiro, Tinta Roriz Lovely spicy baking spices over briary blueberry fruit greets the nose here joined by some slightly inky fruit aromas topped with some smoky, burnt sugar notes. The oak on the nose may not be overpowering but this is some very perfumed wood. High acid on entry, and showing some very soft, fi... Read More

    Wine review by Gregory Dal Piaz


  • Casa Santos Lima Lab Vinho Regional Lisboa 2011

    Snoothrank:

    No written review

    Wine review by gntop1


  • Casa Santos Lima Lab 2011

    Snoothrank:

    No written review

    Wine review by davethewav9


  • Quinta Do Crasto 2012

    Snoothrank:

    2006 was first vintage, granitic soils, 600 meters above sea level, fermented for almost 45 days at 12 to 14 degrees, 2.4 grams per liter, using a cultivated yeast strain from the Douro,Orange blossoms and citrusy aromas greet the nose followed by a bit of melon with a dusty base note and fruit that is rather Quincy Sauvignon Blanc like, except ... Read More

    Wine review by Gregory Dal Piaz


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