Wine Library USD 65.00 750ml

Lemos and Van Zeller Port Quinta Vale Dona Maria 2011

Winemaker's Notes:

Wine: "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 Vintage Conditions: "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

Vintages

  • 2011

+ Vintage
Color: Red
Variety: Port Varieties
  • + My Wines

    My Wines

    Save in My Wines

    Add to Wishlist

    My Cellar

  • + List It
  • + Critic Score

    Submit a Critic Score

    Score:

    Name of Critic:

    Close
3.44 5 0.5
Average Rating Rate It Add

All Prices

Shipping to:

Wine: "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 Vintage Conditions: "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

Best Wine Deals

See More Deals »







Snooth Media Network