JULIAN REYNOLDS GRANDE RESERVA

VARIETIES: 40% Alicante Bouchet, 40% Trincadeira, 20% Syrah

COLOR: Deep ruby color.

NOSE: Fresh red and dark fruit aromas, with wild herb notes. 

PALATE: Elegant and fine tannins, with bold dark fruit flavors, with a bright and lengthy finish, and a wonderful balance of fruit and toasted notes. 

WINEMAKING: The grapes, cultivated with great care and strict control to reduce production to 4.000kg/ha, were harvested at night in separated lots by varieties and taken to the winery, selected, clean and separated from the sticks. The berries were poured, in full grain without pressing, into Seguin Moreau French oak vats for fermentation with temperature control. After a long fermentation period, the wine is transferred to S: Moreau oak barrels for the malolactic fermentation, settling and rounding in wood during 12 to 24 months depending on the variety.
The different varieties are blended and bottled at the state to age in the cellar for at least a period of 5 years before it is released.

www.reynoldswinegrowers.com

 

 

BAGA TINTO

VARIETIES: 100% Baga

COLOR: Dense, dark red color. 

NOSE: Fresh red fruit aromas, slight green fig, and balsamic notes.

PALATE: Bright, juicy red and dark fruit flavors, with an elegant demeanor, robust tannins, and lingering acidity.

WINEMAKING: The grapes were handpicked and crushed to our one tone open top fomenters. The natural or 'wild' yeasts present on the grape skins were allowed to initiate the sugar fermentation. Cultured winery yeasts were then added to complete this fermentation and cap/skin management was controlled by hand with a cap plunger. Matured in French and American oak barrels for 18 months, followed by 18 months in bottle before market release.

www.vadio.pt

 

QUINTA DE COVELA ROSE


VARIETIES: 100% Touriga Nacional 

COLOR: Bright pale pink color.

NOSE: Floral and delicate, with hints of orange blossom, violet petal, and mineral notes. 

PALATE: Dry, with balanced acidity. Creamy mouthfeel, and delicate flavors of strawberry and white cherry, with a long, persistent finish. 

WINEMAKING: No enzymes used. Spontaneous fermentation. Fining with Bentonite when necessary. Light filtration. Hand-picking plot-by-plot, allowing for the right grapes to be picked at the right time. Transport in small boxes. Fermentation in temperature-controlled stainless steel vats. Aged sur lies until mid-January.

www.covela.pt

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44017 PLCB Shelf Talker

QUINTA DE COVELA AVESSO


VARIETIES: 100% Avesso

COLOR: Bright, clean, citrus-lemon color 

NOSE: Intensely fresh with subtle mineral character. Notes of zesty, citric fruits and meadow flowers. 

PALATE: Dry and elegant. Nicely balanced acidity and fruity, yet with a strength typical of the sunsoaked “Douro Verde” region (the southernmost part of the Vinho Verde region where vineyards also profit from the hotter climate of the Douro river).

WINEMAKING: No enzymes used. Spontaneous fermentation. Fining with Bentonite when necessary. Light filtration. Hand-picking plot-by-plot, allowing for the right grapes to be picked at the right time. Transport in small boxes. Fermentation in temperature-controlled stainless steel vats. Aged sur lies until mid-January.

www.covela.pt

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QUINTA DE COVELA ARINTO


VARIETIES: 100% Arinto

COLOR: Bright, light straw color, with an extremely light pink rim. 

NOSE: Aromas of apricot, citrus fruits, and mineral notes. 

PALATE: Completely dry, with crunchy green apple acidity, apricot flavors, and mineral notes leading to an extremely clean, fresh finish. 

WINEMAKING: No enzymes used. Spontaneous fermentation. Fining with Bentonite when necessary. Light filtration. Hand-picking plot-by-plot, allowing for the right grapes to be picked at the right time. Transport in small boxes. Fermentation in temperature-controlled stainless steel vats. Aged sur lies until mid-January.

www.covela.pt

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WHITE PORT

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VARIETIES: 20% Gouveio, 18% Malvasia Fina,  Moscatel Galego (15%), Rabigato (15%), Donzelinho (10%), Viosinho (10%), Códega (10%), Others (2%).

COLOR: Light Straw Color

NOSE: Sweet aromas of honey, white fruits, and pear and apple preserve notes. 

PALATE: Intense fruit flavors of pear and apple, very round, with great balance between acidity and sweetness. 

WINEMAKING: Totally de-stemmed and crushed grapes, followed by a slow fermentation with skin contact. Fermentation temperature controlled up to 22ºC degrees. Soft filtration.

www.quevedoportwine.com

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VINTAGE 2011 PORT

VARIETIES: Touriga Nacional (35%), Touriga Franca (20%), Tinta Roriz (15%) Tinto Cão (5%), Tinta Barroca (5%), Others (20%).

COLOR: Dark purple/black color. 

NOSE: Deep aromas of dark and red fruits, combined with spice notes.

PALATE: Dark fruit flavors, a velvety structure, dark chocolate notes, and fine tannins creating a persistent, refined finish. 

WINEMAKING: The 2011 harvest was close to perfect in terms of weather, which is likely the single most important variable on winemaking. After a long and cold winter, with plenty of rain that helped to create water reserves in the soil, spring was warm followed by a mild start to the summer. A couple of showers in mid August and very early September helped restore the vines. After the last rain, it was dry and perfect for the harvest, which started on September 5th. Totally de-stemmed grapes followed by a slow fermentation with temperature control up to 26ºC degrees. Not filtered. Bottled in April 2013. 

www.quevedoportwine.com

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43236 PLCB Shelf Talker

TAWNY PORT

VARIETIES: Touriga Franca (25%), Tinta Roriz (25%), Touriga Nacional (5%), Tinto Cão (5%), Tinta Barroca (20%), Others (20%)

COLOR: Dark Amber color.

NOSE: Hints of hazelnut, dried fruits, and fig on the nose.

PALATE: Wonderful balance of acidity and sweetness, with a hint of nuttiness, plum preserve flavors, and a lengthy lingering finish. 

WINEMAKING: Totally de-stemmed grapes, followed by a slow fermentation with temperature control up to 28ºC degrees. Soft filtration. 

www.quevedoportwine.com

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