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

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1 QUINTA DE VENTOZELO (DOURO, DURIENSE REGION, NORTHERN PORTUGAL) x6x375ml Mixed Vintage Port Gift Set 6 Vintages ( 99, 00, 01, 02, 04, 05) Vintage Port % Alc./Vol. Chemical Analysis Acidity: 3.75 g/l ph: 3.85 Residual Sugar: 97.0 g/l Vintage 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. 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. Tasting Notes Deep purple red when young, maturing to red brown with age. Aromas of intense ripe blackberries and sweet cassis fruit. The palate is dense, rich fruit and tannins and a long, powerful finish. Serve with 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. Production 18,000 bottles produced. (750ml) 10,000 bottles produced (375ml). Scores/Awards 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 Avenue, Edmonton, AB, T6P 1N5 T: F: W:

2 Vintage Port % Alc./Vol. Chemical Analysis Acidity: 4.70 g/l ph: 3.70 Residual Sugar: g/l Vintage 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. 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. Tasting Notes 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 with Serve with blue cheese, mature cheddar, nuts, chocolate and coffee desserts. Production 50,000 bottles produced. Cellaring Serve at 17-18ºC, and decant. Once open, drink within 1 day (old Ports) or 1 week (young Ports). Scores/Awards 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 Reviews 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. 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 Tony Kokoroyannis: Nth AB: Daryl Drainville: Calgary & Sth AB Len Steinberg: Calgary C: C: C:

3 Vintage Port % Alc./Vol. Chemical Analysis Acidity: 4.43 g/l ph: 3.58 Residual Sugar: g/l Vintage 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. 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. Tasting Notes Appearance: Deep purple red when young, maturing to red brown with age. Nose: Intense ripe blackberries and sweet cassis fruit. Mouth: Dense, rich fruit and tannins and a long, powerful finish. Serve with Serve at 17-18ºC, and decant. Serve with blue cheese, mature cheddar, nuts, chocolate and coffee desserts. Production 10,000 bottles produced. (750ml) 10,000 bottles produced (375ml). Scores/Awards 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) Reviews 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 Avenue, Edmonton, AB, T6P 1N5 T: F: W:

4 Vintage Port % Alc./Vol. Chemical Analysis Acidity: 4.49 g/l ph: 3.66 Residual Sugar: g/l Vintage 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. 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. Tasting Notes Appearance: Deep purple red when young, maturing to red brown with age. Nose: Intense ripe blackberries and sweet cassis fruit. Mouth: Dense, rich fruit and tannins and a long, powerful finish. Serve with Serve at 17-18ºC, and decant. Serve with blue cheese, mature cheddar, nuts, chocolate and coffee desserts. Production 10,000 bottles produced (750ml), 10,000 bottles produced (375ml) Scores/Awards 92 points - Joe Czerwinski, Wine Enthusiast - June 1, 2006 Reviews 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. Tony Kokoroyannis: Nth AB: Daryl Drainville: Calgary & Sth AB Len Steinberg: Calgary C: C: C:

5 Vintage Port % Alc./Vol. Chemical Analysis Acidity: 5.10 g/l ph: 3.58 Residual Sugar: g/l Vintage 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. 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. Tasting Notes Appearance: Deep purple red when young, maturing to red brown with age. Nose: Intense ripe blackberries and sweet cassis fruit. Mouth: Dense, rich fruit and tannins and a long, powerful finish. Serve with Serve at 17-18ºC, and decant. Serve with blue cheese, mature cheddar, nuts, chocolate and coffee desserts. Production 10,000 bottles produced. (750ml) 10,000 bottles produced (375ml). Scores/Awards 91 points - Josh Greene, Wine & Spirits - April points - Joe Czerwinski, Wine Enthusiast November 1, 2007 Reviews 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 Avenue, Edmonton, AB, T6P 1N5 T: F: W:

6 Vintage Port % Alc./Vol. Chemical Analysis Acidity: 5.56 g/l ph: 3.66 Residual Sugar: 86.0 g/l Vintage 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. 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. Tasting Notes 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. Serve with Serve with blue cheese, mature cheddar, nuts, chocolate and coffee desserts. Production 10,000 bottles produced. Cellaring Serve at 17-18ºC, and decant. Once open, drink within 1 day (old Ports) or 1 week (young Ports). Scores/Awards 92 points - Roger Voss, Wine Enthusiast - March 1, 2008 Reviews 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 Tony Kokoroyannis: Nth AB: Daryl Drainville: Calgary & Sth AB Len Steinberg: Calgary C: C: C:

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