QUINTA DE VENTOZELO (DOURO, DURIENSE REGION, NORTHERN PORTUGAL)

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1 QUINTA DE VENTOZELO (DOURO, DURIENSE REGION, NORTHERN PORTUGAL) Quinta de Ventozelo is one of the oldest quintas in the Douro region, as well as one of the biggest and best located. Until the property was bought by Proinsa, it was producing Port wine in bulk for big shippers from Vila Nova de Gaia. In the past, many of the international awardwinning Port wines had been made from grapes grown in Quinta de Ventozelo. Such a successful past led the current owners to produce wines under their own brand name. Quinta de Ventozelo is, therefore, new in terms of marketing, but old in tradition and success. The origins of the Quinta are linked to the labour of the Cistercian monks and to their important contribution to the organization and the cultivation of the land in the Douro at the beginning of the Portuguese nation. During the Middle Ages, and in parallel to their spiritual action, the Cistercian monasteries of the Southern Douro contributed to the valorization of the lands thanks to their agricultural and wine production. Later on, in the 16th century, the property was owned by the group Pazo de Lamego, and after that, it belonged to the Companhia Vitícola, Vinícola e Agrícola de Ventozelo, until it was acquired by the current owners. Quinta de Ventozelo is now owned by a Spanish company called Real Campanhia Velha, however wines are still produced under the Quinta de Ventozelo labels Ventozelo Touriga Cabernet x750ml 14.5% allocated 87 points - Tom Firth, Wine Access - November 10, 2011 Toruiga Nacional, Cabernet Franca Due to this year s dry conditions, with very low rainfall during the year, and rain coming late, there was an early start to our harvest. Ample sunshine hours plus the beneficial effects of cool evenings have made our 2005 wines especially intense and concentrated. Fermentation and maceration take place in stainless steel tanks at a controlled temperature. 100% of the wine ages in oak barrels for 18 months. The wine is bottled unfiltered. It rests in the bottle for a minimum of 6 months before it is released to the market. TA: 5.99 g/l ph: 3.40 Clean, bright and deep dark purple colour. Tempting blackcurrant and blackberry jam notes, with a touch of smoke and dark chocolate, well combined with vanilla and coffee brought from new barrels ageing. Very well structured, intense ripe blackberries fruity in the palate combined with chocolate, great structure well-balanced with a long lasting finish. Although 1

2 approachable now, the wine promises rich rewards for patient cellaring. Store bottles on their sides in a cool place (12ºC to 14ºC) away from direct light. Serve at 17-18ºC. Enjoy this superb unfiltered wine, made from old vines, ready to drink, yet with potential to develop: serve with veal, lamb, and robust, oily-fleshed fish. 5,000 bottles produced. Surprisingly juicy on the nose, with cherry, cassis, spice box, bell pepper and underbrush notes. Slightly rustic on the palate, with big, gritty tannins and notes of sage and wood. Very tasty. It should be a perfect complement to pork or beef dishes. - TF, Wine Access 2009 Branco x750ml 13.5% allocated 16 points - Richard Hemming, JancisRobinson.com - Sept 14, points - Roger Voss, Wine Enthusiast - August 1, points - Kim Marcus, Wine Spectator - Web Only 2011 Rabigato, Moscatel, Viosinho & Codega. Pale yellow colour. Complex fruity flavour, subtle notes of peaches and apricots intertwined with vanilla and toasty oak. Good acidity, well balanced, full bodied. Serve with grilled fish and light meat. 150,000 bottles produced. Rabigato, Moscatel, Codega, Viosinho, 50% matured for 6 months in oak. Fresh vanilla scent on the nose with bitter grapefruit and fresh green apples. Zingy and bright. - RH, JancisRobinson.com This features lots of hickory overtones to the ripe apple and pear flavors. Soft, plush finish. Drink now. 2,500 cases made. - KM, Wine Spectator Moscatel dominates the blend of this wine and gives a perfumed character. It has some good weight and freshness, a bright green plum and pear flavor. The acidity and ripe fruit are well in balance. - RV, Wine Enthusiast 2

3 2009 Vinzelo x750ml 13.0% open 91 points - Beverage Testing Institute - August 21, points - Roger Voss, Wine Enthusiast - August 1, points - Kim Marcus, Wine Spectator - Web Only 2011 Gold Medal - World Wine Championships 2011 Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Barroca The levels of rainfall stored during the winter were within the normal figures for the area, favouring the subsequent vegetative and productive development of the vines. During spring, in the active phase of the vegetative cycle of the vineyard, the rainfall levels were just above the usual for the region. Small rainfalls during August 2009, coupled with normal temperature ranges for that period, were favourable for an adequate course of maturation. Fermentation takes place in stainless steel tanks, at a controlled temperature. No barrel ageing. 100% of the wine is kept in stainless steel tanks before it is released to the market, to keep all the freshness of the wine. TA: 5.55 g/l ph: 3.56 Its appearance is soft red colour. Fresh, intense fruity and floral aroma. Clean flavours, a burst of fruit in the mouth. 150,000 bottles produced. Store bottles on their sides in a cool place (12ºC to 14ºC) away from direct light. Serve at 17ºC - 18ºC. Enjoy this fresh-style and delicious wine in any occasion: serve with pizzas, pasta dishes and roast chicken. Garnet color. Aromas of toasted cranberry bread, boysenberry jam, salt caramel, and cocoa with a rich dry-yet-fruity medium-to-full body and along zesty candied citrus and pencil shaving finish. A fun, lively sipper. - Beverage Testing Institute Rough-hewn, with mocha and dried cherry flavors that take on some charry notes on the tart finish. Tinta Roriz, Touriga Franca, Tinta Barroca and Touriga Nacional. 15,000 cases made. - KM, Wine Spectator 3

4 2008 Grande Reserva x750ml 14.0% allocated 92 points & Cellar Selection - Roger Voss, Wine Enthusiast - August 1, points - Kim Marcus, Wine Spectator - April 30, % Touriga Nacional, 10% Touriga Franca, 10% Tinta Roriz. Due to this year s conditions, with enough rainfall during winter and spring allowing a good level of stored water in the soil, and with less high temperatures than usual in summer time, with a lot of sunshine hours, plus the beneficial effects of an extended summer to harvest time, have made our 2008 grapes especially well riped, intense and concentrated, achieving great aromas and excellent levels of acidity. Fermentation and maceration take place in stainless steel tanks at a controlled temperature. 100% of the wine ages in oak barrels for 18 months. The wine is bottled unfiltered. It rests in the bottle for a minimum of 6 months before it is released to the market. TA: 5.17 g/l ph: 3.66 Clean, bright and deep dark purple colour. Intense and complex aromas, red and black fruits flavours with vegetal notes and a well integrated oak aroma. Full body, shows rich and ripe fruit with balance and freshness. Lots of soft tannins to offer depth and capacity of ageing. Although approachable now, the wine promises rich rewards for patient cellaring. Store bottles on their sides in a cool place (12ºC to 14ºC) away from direct light. Serve at 17-18ºC. Serve with strong dishes and game, especially wild boar and partridge. 30,000 bottles produced. Dominated by Touriga Nacional, this impressive and concentrated wine has a powerful structure, dark tannins, black stone fruit and layered wood. With its dense character, it is made for aging, and should be cellared for 4 5 years. - RV, Wine Enthusiast Concentrated mocha notes dominate this muscular, decadent red, which features dark plum, herbal and dark currant flavors. Notes of slate carry through to the finish. Best from 2013 through ,000 cases made. - KM, Wine Spectator 4

5 2007 Touriga Nacional x750ml 14.0% allocated 91 points - Roger Voss, Wine Enthusiast - August 1, points - Kim Marcus, Wine Spectator - April 30, points - Tom Firth, Wine Access - November 10, % Touriga Nacional Up until the harvest, the levels of rainfall stored during the winter were within the normal figures for the area, favouring the subsequent vegetative and productive development of the vines. As for the active phase of the vegetative cycle, May was dry and relatively cold, light rains fell in June and August, while temperatures levels were normal. All told, these variable conditions were favourable for an adequate course of maturation Fermentation and maceration take place in stainless steel tanks at a controlled temperature during 8 to 10 days, without de-stemming. 100% of the wine ages in American oak barrels for 8 months. The wine is lightly filtered, and then bottled at Quinta de Ventozelo. It rests in the bottle for a minimum of 6 months before it is released to the market. TA: 5.25 g/l ph: 3.60 Dark red colour. Very concentrated with aromas of red berries. Warm, plummy, fully flavoured with elegant tannins. Enjoy this pure single-varietal wine which is ready to drink now, yet has the potential to develop for at least 5 years after bottling: serve with cold cuts, cheeses, lamb and turkey. 20,000 bottles made. A powerfully rich wine, packed with sweet plum juice and damson fruits. It has considerable density, its structure a firm edifice for the ripe fruits. Good aging potential here. - RV, Wine Enthusiast Elegant, with bright crushed red fruit flavors that are concentrated and well-structured. Offers raspberry and red cherry character, with notes of plum pudding, followed by spice and cedar box on the finish. Drink now through ,000 cases made. - KM, Wine Spectator The signature red grape of Portugal, touriga nacional, is rich and full-bodied, with plenty of herbal and spicy aromas, including gingerbread, clove, cedar, resin, raspberry and cherry. The flavours are consistent and finish on a leafy note, with blue fruit undertones. This wine can handle some aging, but it's best now through the next 5 years. - TF, Wine Access 5

6 2007 Quinta de Ventozelo Tinto x750ml 14.0% allocated 88 points - Kim Marcus, Wine Spectator - March 31, points - Richard Hemming, JancisRobinson.com - Sept 14, 2010 Touriga Nacional, Tinta Roriz, Touriga Franca Up until the harvest, the levels of rainfall stored during the winter were within the normal figures for the area, favouring the subsequent vegetative and productive development of the vines. As for the active phase of the vegetative cycle, May was dry and relatively cold, light rains fell in June and August, while temperatures levels were normal. All told, these variable conditions were favourable for an adequate course of maturation Fermentation and maceration take place in stainless steel tanks at a controlled temperature. 100% of the wine ages in oak barrels for 12 months. The wine is bottled unfiltered. It rests in the bottle for a minimum of 6 months before it is released to the market. TA: 5.25 g/l ph: 3.54 Good concentration of deep red colour, with hints of wood with vanilla balsamic fragrances. This medium-bodied has sweet powerful tannins with a delicate finish. Store bottles on their sides in a cool place (12ºC to 14ºC) away from direct light. Serve at 17-18ºC. Enjoy this superb unfiltered wine, made from old vines, ready to drink, yet with potential to develop: serve with veal, lamb, and robust, oily-fleshed fish. 50,000 bottles produced. Peppery aromas, with flavors to match, are joined by dense dark plum and blackberry elements. Wellstructured, offering mineral and dark chocolate on the finish. Drink now through ,500 cases made. - KM, Wine Spectator 12 months in used and new barrels. Violets, floral, mouthwatering acid, plump floury tannins and good concentration on the mid-palate. - RH, JancisRobinson.com 6

7 2007 Douro Reserva x750ml 14.0% allocated 92 points - Roger Voss, Wine Enthusiast - August 1, points - Tom Firth, Wine Access - November 10, points - Richard Hemming, JancisRobinson.com - Sept 14, 2010 Touriga Nacional, Touriga Franca, Tinta Roriz. Up until the harvest, the levels of rainfall stored during the winter were within the normal figures for the area, favouring the subsequent vegetative and productive development of the vines. As for the active phase of the vegetative cycle, May was dry and relatively cold, light rains fell in June and August, while temperatures levels were normal. All told, these variable conditions were favourable for an adequate course of maturation Fermentation and maceration take place in stainless steel tanks at a controlled temperature. 100% of the wine ages in oak barrels for 12 months. The wine is bottled unfiltered. It rests in the bottle for a minimum of 6 months before it is released to the market. TA: 5.36 g/l ph: 3.61 Intense dark colour with violet tints. Very ripe fruit notes, plums and cherries with well integrate oak complexity aroma. Intense flavours on the palate are carried by a huge structure and body. A long finish completes the pleasure of tasting a most impressive wine. Although approachable now, the wine promises rich rewards for patient cellaring. 20,000 bottles produced. Store bottles on their sides in a cool place (12ºC to 14ºC) away from direct light. Serve at 17-18ºC. Enjoy this superb unfiltered wine, made from old vines, ready to drink, yet with potential to develop: serve with strong dishes and game, especially wild boar and partridge. Still young, this is a complex wine. It has layers of dusty tannins, spiced fruits, ripe blackberries and a dark structure. Black chocolate and licorice feed extra richness into the wine. Very smooth aftertaste. - RV, Wine Enthusiast A blend of 60% touriga nacional, with equal parts touriga franca and tinta roriz, this wine has big aromas of gingerbread, Christmas cake, smoke, tar, tobacco, cherry, menthol and much more. Slightly musty in the mouth, with big, firm tannins and good earthiness to balance the spice and big black fruits. Finishes on an interesting fig and leafy note. Perfect for fans of Douro table wine. Start drinking in the winter of 2011/2012 through Best enjoyed with braised meat, sausage or game. - TF, Wine Access 12 months in mostly new barrels. Sawn oak, clove spice, plenty of sweet oak on the palate which is slightly overbearing, despite a fair whack of black fruits. Pretty pushy tannic structure too. - RH, JancisRobinson.com 7

8 2003 Tinta Roriz x750ml 13.5% SOLD OUT 87 points - Wine & Spirits Magazine - October points - Kim Marcus, Wine Spectator - November 15, % Tinta Roriz This was a rainy and very hot year during winter and spring, with a heat wave during summer. Temperature conditions and water availability were excellent during plant maturation. Flowering took place homogeneously and under good weather conditions, something that together with a good fruit setting increased the productions levels. Fermentation and maceration take place in stainless steel tanks at a controlled temperature during 8 to 10 days, without de-stemming. 100% of the wine ages in American oak barrels for 8 months. The wine is lightly filtered, and then bottled at Quinta de Ventozelo. It rests in the bottle for a minimum of 6 months before it is released to the market. TA: 5.55 g/l ph: 3.50 Residual Sugar: 2.4 g/l Dark red colour. Herbal notes mixed with red fruits. Spice, fresh tobacco and strawberries. Store bottles on their sides in a cool place (12ºC to 14ºC) away from direct light. Serve at 17-18ºC. Enjoy this pure single-varietal wine, ready to drink, yet with potential to develop for at least 5 years after bottling: serve with cold cuts, cheeses, lamb and turkey. 10,000 bottles produced. If you tasted this in a dark room, you might think it was a well-oaked white wine, the fruit being tropical, the citric acidity softened by the oak. It's unusual and it may develop in the bottle or with food - Wine & Spirits, October 2005 Focused and structured, showing delicious red plum and berry fruit, with spice and mineral notes on the finish. Drink now. 1,000 cases made. - KM, Wine Spectator 8

9 10 Year Tawny Port & 10 Year Tawny Decanter x750ml 19.5% bottle allocated x750ml 19.5% decanter allocated x375ml 19.5% 2 glass gift pk allocated 90 points - James Suckling, Wine Spectator - Web Only points - Roger Voss, Wine Enthusiast - August 1, 2006 Commended -The International Wine & Spirit Competition 2004 UK Gold Medal - Concurso de Vinhos ACIC 2003 (Coimbra). Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Barroca, Tinto Cão. Every year, clear wine is drawn off to produce a blend, which maintains the characteristics of this style of Port. Fermentation takes place in traditional lagares at the Quinta. Grapes are foot-crushed, without de-stemming: grape skins and stems are mixed with the must to extract the maximum amount of aromas, colour and flavours. When the ideal residual sugar levels are achieved, the young wine is fortified by adding 100% natural grape brandy, stopping the alcoholic fermentation and preserving the grape natural sugars. Average of 10 years in pipas (550-litre casks), made of native oak and chestnut tree. Filtration: None. TA: 3.77 g/l ph: 3.51 Clear chestnut colour with hints of ruby. Rich aromas of raisins, caramel and dried fruits. Elegant, medium sweetness and long toffee finish. Aged an average of 10 years in pipas. Unfiltered. 15,000 bottles produced. Rich aromas of caramel, raisin and light spice open to a medium-bodied palate, with a medium sweetness and a long toffee finish. Outstanding 10-year-old. Not imported into the U.S. Drink now. 1,665 cases made. - JS, Wine Spectator This is a very easy, light and fresh style, with sweet caramel flavors balanced by sweet figs and milk chocolate. It finishes clean, with just a touch of acidity. - RV, Wine Enthusiast 9

10 20 Year Tawny Port x750ml 20.0% allocated 89 points - James Suckling, Wine Spectator - Web Only points - Roger Voss, Wine Enthusiast - August 1, 2006 Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Barroca, Tinto Cão. Fermentation takes place in traditional lagares at the Quinta. Grapes are foot-crushed, without de-stemming: grape skins and stems are mixed with the must to extract the maximum amount of aromas, colour and flavours. When the ideal residual sugar levels are achieved, the young wine is fortified by adding 100% natural grape brandy, stopping the alcoholic fermentation and preserving the grape natural sugars. Average of 20years in pipas (550-litre casks), made of native oak and chestnut tree. Filtration: None. TA: 3.79 g/l ph: 3.63 Clear, rich amber colour. Mellow aromas of raisins, toasted cocoa, melted brown sugar and dried fruits. Velvety taste of sultanas and figs, with a long, rich finish. Fermented in traditional lagares at the Quinta. Average of 20 years in pipas. Unfiltered. Serve with blue or mature hard cheeses, coffee and almond desserts and dried fruits such as dates, figs, apricots. 10,000 bottles produced. Very old smell, almost dusty and varnishy but there's lots of ripe fruit. Full-bodied, with raisin, prune and treacle flavors. Long finish. A bit rustic but it's got character. Tastes older than 20 years. Try it. Not imported into the U.S. Drink now. 830 cases made. - JS, Wine Spectator Layers of dried fruits and prunes give a fruity character to this gently sweet wine. It s very elegant and delicate, but certainly very drinkable. - RV, Wine Enthusiast 10

11 2000 Late Bottle Vintage Port x750ml 20.0% allocated 89 points - Joe Czerwinski, Wine Enthusiast - June 1, 2006 Commended - Decanter World Wine Awards Seal of Approval - International Wine Challenge Recommended - Concours Mondial de Bruxelles Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Barroca, Tinto Cão. A dry and hot year in general, maturation of the vines occurred during a particularly hot period where temperatures reached 40ºC during four consecutive days, causing a high concentration of the different grape components; that fact, coupled with the excellent sanitary state of the grapes produced a harvest of excellent quality. Fermentation takes place in traditional lagares at the Quinta. Grapes are foot-crushed, without de-stemming: grape skins and stems are mixed with the must to extract the maximum amount of aromas, colour and flavours. When the ideal residual sugar levels are achieved, the young wine is fortified by adding 100% natural grape brandy, stopping the alcoholic fermentation and preserving the grape natural sugars. Barrel-ageing: 4 years in casks (550 litres) made of native oak and chestnut tree. Filtration: None. The wine is bottled unfiltered at Quinta de Ventozelo. 30,000 bottles produced. TA: 4.07 g/l ph: 3.60 Residual Sugar: g/l Its appearance is deep ruby with plummy purple shades. Black cherries, dark chocolate, vanilla and hints of mature wood. Dense, rich and firm with a great length of flavour. Grapes are foot-crushed, skins and stems are mixed with the must to extract the maximum amount of aromas, colour & flavours. Store bottles on their sides in a cool place (12ºC to 14ºC) away from direct light. Serve at 17-18ºC. Enjoy this Vintage category Port, ready to drink, yet with potential to develop for at least 2 years after bottling: serve with blue cheeses, Manchego and aged Gouda, nuts, chocolate and spicy apple pie. A very ripe style, with baked plum and prune aromas and flavors supported by hints of pastry crusts and dried spices. Medium to full in body, with soft tannins and a long, spicy finish. - JC, Wine Enthusiast Fine, porty nose. Some spice. Good weight of fruit. Clean berry fruit with reasonable length. Rich, firm tannin. Well balanced. - Decanter.com 11

12 2000 Vintage Port x750ml 20.5% allocated 89 points - Joe Czerwinski, Wine Enthusiast - November 1, points - Robert Parker, Wine Advocate #143 - October points - Stephen Tanzer, International Wine Cellar - Jan/Feb 2003 Silver Medal - Wine Master Challenge 2003 (Estoril) Gold Medal - Concurso de Vinhos ACIC (Coimbra) 2003 Commended - The International Wine & Spirit Competition 2003 UK Recommended - Richard Mayson, Decanter.com - December 2006 Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Barroca, Tinto Cão. A dry and hot year in general, maturation of the vines occurred during a particularly hot period where temperatures reached 40ºC during 4 consecutive days, causing a high concentration of the different grape components; that fact, coupled with the excellent sanitary state of the grapes produced a harvest of excellent quality. Fermentation takes place in traditional lagares at the Quinta. Grapes are foot-crushed, without de-stemming: grape skins and stems are mixed with the must to extract the maximum amount of aromas, colour and flavours. When the ideal residual sugar levels are achieved, the young wine is fortified by adding 100% natural grape brandy, stopping the alcoholic fermentation and preserving the grape natural sugars. Aged in stainless steel tanks for 2 years, to preserve the maximum purity of the wine. The wine is bottled without filtration at Quinta de Ventozelo. TA: 4.70 g/l ph: 3.70 Residual Sugar: g/l Deep purple red when young, maturing to red brown with age. Intense ripe blackberries and sweet cassis fruit. Dense, rich fruit and tannins and a long, powerful finish. Serve at 17-18ºC, and decant. Once open, drink within 1 day (old Ports) or 1 week (young Ports). Serve with blue cheese, mature cheddar, nuts, chocolate and coffee desserts. 50,000 bottles produced. Generous quantities of sweet cassis and blackberry fruit are present in this medium-bodied, soft, straightforward but delicious vintage port. While not a heavyweight, it is well-made and ideal for drinking between RP, Wine Advocate A lovely single-quinta wine that can be drunk now and over the next years, Ventozelo's 2000 is a supple, creamy-textured Port that features slightly briary herbal-floral accents to its dark berry flavors. Picks up some intriguing spice notes on the finish, so it's not just a fruit bomb. - JC, Wine Enthusiast Full medium ruby. Dark berries, dark chocolate and hints of old wood and nut skin on the nose. Sweet, lush and chunky, with good concentration. Finishes with rather rustic tannins. Should develop quickly. - ST, International Wine Cellar Dense. Glossy but with some good berry fruit. Very good solid fruit and tannins, tight and mouth filling. Finishes with a flourish. 10 Years+ - RM, Decanter.com 12

13 2005 Vintage Port x375ml 20.0% allocated 92 points - Roger Voss, Wine Enthusiast - March 1, 2008 Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Barroca, Tinto Cão. This was an extremely dry year, especially during winter. Rainfall levels were up to 60% lower than usual. Winter temperatures were very low, becoming higher during the vegetative state. Production levels were very low; however, grapes were picked at an excellent sanitary point, with a very good alcoholic grade and excellent colour. Fermentation takes place in traditional lagares at the Quinta. Grapes are foot-crushed, without de-stemming: grape skins and stems are mixed with the must to extract the maximum amount of aromas, colour and flavours. When the ideal residual sugar levels are achieved, the young wine is fortified by adding 100% natural grape brandy, stopping the alcoholic fermentation and preserving the grape natural sugars. Aged in stainless steel tanks for 2 years, to preserve the maximum purity of the wine.. The wine is bottled without filtration at Quinta de Ventozelo. TA: 5.56 g/l ph: 3.66 Residual Sugar: 86 g/l Deep purple red, maturing to red brown with age. Intense ripe blackberries and sweet cassis fruit on the nose. Dense, rich fruit and tannins with a long, powerful finish. In stainless steel tanks for 2 years, to preserve the maximum purity of the wine. Unfiltered. Once open, drink within 1 day (old Ports) or 1 week (young Ports). Serve with blue cheese, mature cheddar, nuts, chocolate and coffee desserts. 10,000 bottles produced. Dense, dusty, structured, tannic, dry wine, that promises aging potential. It is definitely young, dark with plum skin fruits, power and richness, that go along with excellent acidity. - RV, Wine Enthusiast 13

14 Ruby Reserva Port (Non Vintage) - allocated x750ml 20.0% Decanter w/ 2 glass set x1000ml 20.0% Kendo 1L bottle 87 points - Joshua Greene, Wine & Spirits - April 2005 Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Barroca, Tinto Cão. Every year, clear wine is drawn off to produce a blend, which maintains the characteristics of this style of Port, and it is then bottled at Quinta de Ventozelo. Fermentation takes place in traditional lagares. Grapes are foot-crushed, without destemming, grape skins and stems are mixed with the must to extract the maximum amount of aromas, colour and flavours. When the ideal residual sugar levels are achieved, the young wine is fortified by adding 100% natural grape brandy, stopping the alcoholic fermentation and preserving the grape natural sugars. Barrel ageing 3 to 4 years in balseiros (huge vats with a capacity of litres), made of native oak and chestnut tree. The wine is slightly filtered, and then bottled. TA: 4.52 g/l ph: 3.46 Deep ruby colour with a soft violet rim. Ripe fruit with notes of vanilla from ageing in balseiros. Smooth tannins, rich fruit, and a long, satisfying finish. Serve with cheeses, nuts, dark chocolate cake and cheesecake. 75,000 bottles produced. Fine quality for a reserve blend, this offers a layered scent of plum and esteva. The richness of the aroma continues in the mouth, sweet as almond rocha, still dynamic with spice. For Stilton. - JG, Wine & Spirits 14

15 2007 Grandjo Late Harvest x6x375ml 12.0% allocated 100% Semillon The grapes come from their Quinta do Casal da Granja estate in the Alijo region in the Douro. The name 'Grandjo' comes from these two names and the grapes are grown at an altitude of between 520 & 640 metres. Over 160gms residual sugar. Grandjó Late Harvest is produced from rigorously hand-selected Semillon grapes affected by the fungus Botrytis cinerea. A natural phenomenon known as noble-rot, the resulting sweet wines have unctuous flavours and a long glycerine-like finish. Up until the harvest, the levels of rainfall stored during the winter were within the normal figures for the area, favouring the subsequent vegetative and productive development of the vines. As for the active phase of the vegetative cycle, May was dry and relatively cold, light rains fell in June and August, while temperatures levels were normal. All told, these variable conditions were favourable for an adequate course of maturation. The grapes are crushed in a pneumatic press. Fermentation starts in stainless steel tanks, at a controlled temperature. Ageing takes place in American and French oak barrels for 12 months. One of the most remarkable dessert wines in the world, Grandjo Late Harvest is made from Semillon grapes harvested high up in the Douro region a region better known for its hefty fortified wines. This however, is perfumed, delicate yet profound with luscious honeyed apple, apricot and vanilla notes offset by a delicious crisp, well balanced finish. Clean, clear and bright golden colour. The nose has complex flavours of ripe tropical fruits, peaches, apricots and honey, intertwined with a hint of vanilla resulting from the partial oak ageing. On the palate there is huge sweetness laced with unctuous flavours, and a long sweet finish balanced by lively acidity. Enjoy this fresh-style and delicious wine on any occasion: serve with foie gras. Recently tasted at the Estate because we didn't get to the anniversary dinner with the shipper! (It was served alongside 2004 Ch. d'yquem & apparently at several points in the evening, both the producer & the guests couldn't tell the wines apart!) Everything a great Sauternes should be, except it's from the Douro! Enjoy now or keep for 10 years+. Go on fool your wine snob friends... - Cooden Cellars, UK 15

16 Mixed Vintage Port Gift Set 6 Vintages ( 99, 00, 01, 02, 04, 05) x6x375ml allocated Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Barroca, Tinto Cão. 6 different vintages of 375ml bottles, beautifully presented in a wooden case. Fermentation takes place in traditional lagares at the Quinta. Grapes are foot-crushed, without de-stemming: grape skins and stems are mixed with the must to extract the maximum amount of aromas, colour and flavours. When the ideal residual sugar levels are achieved, the young wine is fortified by adding 100% natural grape brandy, stopping the alcoholic fermentation and preserving the grape natural sugars. Barrel-ageing: In stainless steel tanks for 2 years, to preserve the maximum purity of the wine. Filtration: None. The wine is bottled without filtration at Quinta de Ventozelo. Store bottles on their sides in a cool place (12ºC to 14ºC) away from direct light. Serve at 17-18ºC, and decant. Drink when released if you like young fruity Ports. In normal years, it will develop for years; in exceptional years, up to a century. Once open, drink within 1 day (old Ports) or 1 week (young Ports). Serve with blue cheese, mature cheddar, nuts, chocolate and coffee desserts Vintage: 20.0% Gold Medal - III Concurso Internacional de Vinhos 2002 (Oporto). Silver Medal - The International Wine & Spirit Competition 2002 (UK) Gold Medal - Concurso Nacional de Vinhos Clube do Vinho 2002 (Portugal). Seal of Approval - International Wine Challenge The weather was marked by temperatures slightly higher than average, and low rainfall levels in July, balanced by rains from August to October, allowing for a perfect maturation of the plants. Good climatic conditions during flowering meant bigger bunches, resulting in a higher than average production. 18,000 bottles produced (750ml), 10,000 bottles produced (375ml) TA: 3.75 g/l ph: 3.85 Residual Sugar: 97 g/l Deep purple red when young, maturing to red brown with age. The aromas are of intense ripe blackberries and sweet cassis fruit. The palate is of dense, rich fruit and tannins and a long, powerful finish. - Winemakers notes 2000 Vintage: 20.50% 89 points - Joe Czerwinski, Wine Enthusiast - November 1, points - Robert Parker, Wine Advocate #143 - October points - Stephen Tanzer, International Wine Cellar - Jan/Feb 2003 Silver Medal - Wine Master Challenge 2003 (Estoril) Gold Medal - Concurso de Vinhos ACIC (Coimbra) 2003 Commended - The International Wine & Spirit Competition 2003 UK Recommended - Richard Mayson, Decanter.com - December 2006 A dry and hot year in general, maturation of the vines occurred during a particularly hot period where temperatures reached 40ºC during 4 consecutive days, causing a high concentration of the different grape 16

17 components; that fact, coupled with the excellent sanitary state of the grapes produced a harvest of excellent quality. 50,000 bottles produced (750ml), 20,000 bottles produced (375ml) TA: 4.70 g/l ph: 3.70 Residual Sugar: g/l A lovely single-quinta wine that can be drunk now and over the next years, Ventozelo's 2000 is a supple, creamy-textured Port that features slightly briary herbal-floral accents to its dark berry flavors. Picks up some intriguing spice notes on the finish, so it's not just a fruit bomb. - JC, Wine Enthusiast Generous quantities of sweet cassis and blackberry fruit are present in this medium-bodied, soft, straightforward but delicious vintage port. While not a heavyweight, it is well-made and ideal for drinking between RP, Wine Advocate Full medium ruby. Dark berries, dark chocolate and hints of old wood and nut skin on the nose. Sweet, lush and chunky, with good concentration. Finishes with rather rustic tannins. Should develop quickly. - ST, International Wine Cellar Dense. Glossy but with some good berry fruit. Very good solid fruit and tannins, tight and mouth filling. Finishes with a flourish. 10 Years+ - RM, Decanter.com 2001 Vintage: 19.50% 88 points - Joe Czerwinski, Wine Enthusiast - June 1, 2006 Silver Medal - Sélections Mondiales 2004 (Montreal) Silver Medal - V Concurso Nacional de Vinhos Clube do Vinho 2004 (Portugal). Silver Medal - The International Wine & Spirit Competition 2004 (UK) During winter and the beginning of spring, there were high rainfall levels and higher than average temperatures. Rains stopped during the second week of May. The end of the flowering, bunch production and growing abundance were uniform and regular due to the weather conditions. During fertilization and fruit setting, good weather conditions allowed for a high production. Temperatures were not too high during maturation, allowing it to take place within normal levels. 10,000 bottles produced (750ml), 10,000 bottles produced (375ml) TA: 4.43 g/l ph: 3.58 Residual Sugar: g/l Doesn t show the richness or complexity of its younger counterparts, but this effort from Ventozelo is still pretty good. Modest floral and chocolate notes and youthful grapy flavors hint at further aging potential, but the tannins are already soft. Better to err on the young side and drink it over the next several years. - JC, Wine Enthusiast 17

18 2002 Vintage: 20.00% 92 points - Joe Czerwinski, Wine Enthusiast - June 1, 2006 Winter was dry and very cold until mid-may. Temperatures were normal during May. As flowering took place under good weather conditions, the harvest was excellent even if this was a colder and drier year than usual. 10,000 bottles produced (750ml), 10,000 bottles produced (375ml) TA: 4.49 g/l ph: 3.66 Residual Sugar: 104 g/l Already throwing considerable sediment and possessed of a creamy, supple mouthfeel, this is a vintage Port that should probably be consumed young. Enjoy its lush blueberry fruit, chocolate and spice complexity over the next 10 years. - JC, Wine Enthusiast 2004 Vintage: 20.00% 91 points - Josh Greene, Wine & Spirits - April points - Joe Czerwinski, Wine Enthusiast November 1, 2007 This was a dry and hot year, with low and irregular rainfall levels. Production levels were higher than average for the region but lower than the previous year. In spite of being a dry year, the vegetative state of the plants was very good. Rains in August and dry conditions in September created the conditions for a significant evolution of sugar levels in the grapes. 10,000 bottles produced (750ml), 10,000 bottles produced (375ml) TA: 5.10 g/l ph: 3.58 Residual Sugar: g/l Heady fruit extract fills this youthful, undeveloped wine, its mineral tannins glinting like mica in the sunny warmth of alcohol. There's a green, stemmy scent that should add complexity to the wine as it ages, enveloped in the warmth of schist and black, satin-textured fruit. Probably best ten years from the vintage. - JG, Wine & Spirits Generally, 2004 is not a classic vintage Port year, but there are some very good ones around. This is soft, ripe and with good tannins. It will not age over many years, but its fresh red fruits and layer of dryness suggest it will be at its best in 3 4 years. - JC, Wine Enthusiast 2005 Vintage: 20.00% 92 points - Roger Voss, Wine Enthusiast - March 1, 2008 This was an extremely dry year, especially during winter. Rainfall levels were up to 60% lower than usual. Winter temperatures were very low, becoming higher during the vegetative state. Production levels were very low; however, grapes were picked at an excellent sanitary point, with a very good alcoholic grade and excellent colour. 10,000 bottles produced (750ml), 10,000 bottles produced (375ml) TA: 5.56 g/l ph: 3.66 Residual Sugar: 86 g/l Dense, dusty, structured, tannic, dry wine that promises aging potential. It is definitely young, dark with plum skin fruits, power and richness, that go along with excellent acidity. - RV, Wine Enthusiast 18