Winter and early spring rainfall was roughly in line with the average, but higher-than average temperatures brought forward the vegetative cycle by three weeks. If overall rainfall levels were reassuring, the temperatures were far from it: every month apart from April was considerably warmer than the 30-year mean. With virtually no rain in June or July, we were relieved to have 12.6 mm falling on 20th August, although the rain was followed by three heat waves lasting until mid-September. The grapes were in surprisingly good condition (given the summer drought), allowing us to make some very good wines. Production was down by 40% in some properties, but the lower yields were compensated by overall good quality.
The grapes are sorted with great care, de-stemmed and gently crushed. The fermentation temperatures and the maceration process, through pumping over and rack and return procedures, are closely monitored and adjusted for each individual fermentation, so that the wine can best reflect the innate quality and characteristics of the grapes earmarked for this wine. Sensory analysis determines the moment solids are separated from the free run juice, to produce a fruit driven red wine, with a medium structure, which ages 6 months in oak to complete its élevage, achieving the final profile to be bottled.
Charles Symington, Pedro Correia and Hugo Almeida assisted by the Symington DOC Douro winemaking team.
40%Touriga Nacional 30%Tinta Roriz 20%Touriga Franca 10%Tinta Barroca
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