Quinta de la Rosa Vintage Port 2018
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Wine
Spectator -
James
Suckling -
Wine
Enthusiast -
Wine &
Spirits
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Professional Ratings
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Wine Spectator
Racy and vibrant Port in the making here, with mouthwatering bramble and anise notes running along the edges of a lively mix of cassis, raspberry ganache and blackberry and fig paste notes. Lots of energy drives the finish, which is marked with a bold licorice snap note. Best from 2030 through 2050.
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James Suckling
Wow. This is the real deal. Lots of tannic grip and power with transparent blue fruit and wet earth. Full-bodied and medium-sweet with excellent depth and length. One for the cellar. Best ever vintage Port from here? Try after 2025.
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Wine Enthusiast
This is an elegant, floral Vintage Port. With its succulent black fruits and rich tannins, the wine shows plenty of spice from the spirit that's well integrated into the firm, ageworthy structure. This is a fine wine that needs plenty of aging. Drink from 2029.
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Wine & Spirits
La Rosa’s 2019 grew at their vineyard above the river at Pinhão, including fruit from the stone terraces at their Vale do Inferno. Foot-trodden in lagares, this is warm and supple, fragrant with woodsy fruit, desert succulent and earthy mushroom scents. It brings to mind aloe, boysenberries and black trumpets, riffing on the coolness of the ripening season. The wine’s energy seems to roll around in the mouth, tumbling the sweetness of purple plums over the freshness their skins. Rather than power, this wine delivers grace that would be welcome at the dinner table, with a beef and mushroom braise, or the sweet notes of teriyaki. Or cellar it for ten years.
Other Vintages
2017-
Wine
Spectator -
Robert
Parker -
Wine
Enthusiast - Decanter
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James
Suckling -
Wine &
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Enthusiast -
Robert
Parker -
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Spectator
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Spectator -
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Enthusiast
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Spectator -
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Robert
Parker
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Enthusiast
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Enthusiast
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Spectator
Quinta de la Rosa was one of the pioneers of making and selling table wines and olive oil in addition to port directly from the estate. These products are produced, matured and bottled on the Quinta and not in Vila Nova da Gaia as is the case with other shippers. It can be argued that this helps give our ports a dry and stylish nutty flavour. A combination of the best of the old with the new, treading in granite lagares and using stainless steel and temperature controlled technology, together with careful handling of natural materials (such as oak casks for the table wine and large old tonels for the port), ensures that wines of the highest quality are made. As everything is grown, made and bottled on the estate, Quinta de la Rosa is one of the few true "Single Quintas"; it is not a second brand used by most large shippers for their "off Vintage" port years.
Port is a sweet, fortified wine with numerous styles: Ruby, Tawny, Vintage, Late Bottled Vintage (LBV), White, Colheita, and a few unusual others. It is blended from from the most important red grapes of the Douro Valley, based primarily on Touriga Nacional with over 80 other varieties approved for use. Most Ports are best served slightly chilled at around 55-65°F.
The home of Port—perhaps the most internationally acclaimed beverage—the Douro region of Portugal is one of the world’s oldest delimited wine regions, established in 1756. The vineyards of the Douro, set on the slopes surrounding the Douro River (known as the Duero in Spain), are incredibly steep, necessitating the use of terracing and thus, manual vineyard management as well as harvesting. The Douro's best sites, rare outcroppings of Cambrian schist, are reserved for vineyards that yield high quality Port.
While more than 100 indigenous varieties are approved for wine production in the Douro, there are five primary grapes that make up most Port and the region's excellent, though less known, red table wines. Touriga Nacional is the finest of these, prized for its deep color, tannins and floral aromatics. Tinta Roriz (Spain's Tempranillo) adds bright acidity and red fruit flavors. Touriga Franca shows great persistence of fruit and Tinta Barroca helps round out the blend with its supple texture. Tinta Cão, a fine but low-yielding variety, is now rarely planted but still highly valued for its ability to produce excellent, complex wines.
White wines, generally crisp, mineral-driven blends of Arinto, Viosinho, Gouveio, Malvasia Fina and an assortment of other rare but local varieties, are produced in small quantities but worth noting.
With hot summers and cool, wet winters, the Duoro has a maritime climate.