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WinesPinalta Tinto Cão 2010
Type: Dry Red Wine DOC
Vintage: 2009 Production: 1,000 bottles Winemaker: Hugo Guimarães // Hugo de Oliveira e Silva Grape Varieties: Tinto Cão Vinification: Fermentation in Douro historic xistous stone Lagar Ageing: 18 months in oak barrels Denomination: DOURO DOC Category: Dry Red Alcohol Content (%V/V): 14,6% Total Acidity: 5,7g/l (Tartaric acid) PH: 3,66 Residual Sugar: 2,25g/l Tasting Notes (By Hugo de Oliveira e Silva): Intense and deep color. Aroma marked by ripe red fruit and mineral notes, typical of the variety, Tinto Cão. Nuances of grapefruit, chalk, coffee and tar. In the mouth it comes to balanced volume, astringency and acidity.Long and persistent final. It will aged well. It is advisable to open some time before tasting. Pinalta Pingo de Lua 2009
Type: Dry Red Wine DOC
Vintage: 2009 Production: 4,000 bottles Winemaker: Hugo Guimarães // Hugo de Oliveira e Silva Grape Varieties: Touriga Franca, Tinta Roriz and Tinta Barroca Vinification: Fermentation in Douro historic xistous stone Lagar Ageing: 18 months in oak barrels Denomination: DOURO DOC Category: Dry Red Alcohol Content (%V/V): 16,48% Total Acidity: 7,28 g/l (Tartaric acid) PH: 3,40 Residual Sugar: 3,6 g/l Tasting Notes (By Hugo de Oliveira e Silva): Garnet color, intense and deep, very dark. Rich and complex aroma. It combines the delicacy of red fruits, violets and herbs with pungency of rustic wines of the Douro: Ripe black fruit, toast, spices and mineral notes. In the mouth it comes to balanced volume, astringency and acidity.Long and persistent final. It is advisable to open some time before tasting. Pinalta 17 2009
Type: Dry Red Wine DOC
Vintage: 2009 Production: 1,200 bottles Winemaker: Hugo Guimarães Grape Varieties: Touriga Franca, Tinta Roriz and Tinta Barroca Vinification: Fermentation in Douro historic xistous stone Lagar Ageing: 18 months in new French oak barrels Denomination: DOURO DOC Category: Dry Red Alcohol Content (%V/V): 16,89% Total Acidity: 6,94 g/l (Tartaric acid) PH: 3,48 Residual Sugar: 3,4 g/l Tasting Notes (By Hugo de Oliveira e Silva): Very intense and deep color. Aroma of ripe black fruit, smoky, spicy, vanilla and chocolate, some earthy notes, tar, cedar, and mineral. Good volume in the mouth, heat sensation due to the high content of alcohol but without overdoing it, good acidity. Balanced wine! It is advisable to open some time before tasting. Persistent finish. Pinalta 2007 Classic
Type: Dry Red Wine DOC
Vintage: 2007 Production: 30,000 bottles Winemaker: António Alves Ferreira / Andrew Norrie - AIWS / Hugo Guimarães Grape Varieties: Touriga Franca, Tinta Roriz and Tinta Barroca Vinification: Fermentation in Douro historic xistous stone Lagar Ageing: 9 months in Stainless Steel tanks and 18 months in oak barrels Denomination: DOURO DOC Category: Dry Red Alcohol Content (%V/V): 14,36% Total Acidity: 6,47 g/l (Tartaric acid) PH: 3,51 Residual Sugar: 3,2 g/l Tasting Notes (By Roy Hersh): Nose: Smoky, leather, underbrush, pipe tobacco, mocha and dark cherry Body weight: It started out light to medium weight and with four to six hours open, it became full-bodied and really fleshed out nicely. Texture: Smooth and rich, with slight coarseness due to tannins Structure: Finely balanced, crisp acidity; with ripe and gripping tannins, no astringency though. Built for aging. Flavors: Dry in style with tart cranberry and under-ripe plum fruit with a backdrop of cedar, chocolate and vanilla. Impressions: Well made and a bit austere initially but it opens up to a much bigger mouth presence. Dry and tannic with guts for aging 15+ years. Long in the finish but remains dry stylistically. There is a hint at some sweetness to the fruit, but mostly it is lean and balanced. This would be a very fine wine with the likes of Cabrito or pata negra. Rating: 92 points. Tasted: April 11th 2012 Pinalta 2006 Special Edition
Type: Dry Red Wine DOC
Vintage: 2006 Production: 3,000 bottles Winemaker: António Alves Ferreira / Andrew Norrie - AIWS Grape Varieties: Touriga Franca, Tinta Roriz and Tinta Barroca Vinification: Fermentation in Douro historic xistous stone Lagar Ageing: 9 months in Stainless Steel tank and 9 months in oak barrels Denomination: DOURO DOC Category: Dry Red Alcohol Content (%V/V): 14,2% Total Acidity: 6,28 g/l (Tartaric acid) PH: 3,63 Residual Sugar: 3 g/l Tasting Notes: Deep dark red, complex aromas of almond, dried fig, violets and dark chocolate combine with underlying herbacious notes. The palate is fat and rich with concentrated flavours delivered with good acidity and grippy tannins. The finish is balanced and long with exceptional finnesse Pinalta 2005
Type: Dry Red Wine DOC
Vintage: 2005 Production: 12,000 bottles Winemaker: António Alves Ferreira / Andrew Norrie - AIWS Grape Varieties: Touriga Franca, Tinta Roriz and Tinta Barroca Vinification: Fermentation in Douro historic xistous stone Lagar Ageing: 9 months in Stainless Steel tank and 9 months in oak barrels Denomination: DOURO DOC Category: Dry Red Alcohol Content (%V/V): 13,8% Total Acidity: 5,69 g/l (Tartaric acid) PH: 3,57 Residual Sugar: 2,3 g/l Tasting Notes (Roger Voss): Fermented in an open stone lagar, this full wine suggests similarities with Port in its weighty richness and dusty, dense tannins that float through the liquorice and chocolate flavors. Great concentration and great potential. - R.V. (7/1/2008) - 91 Pinalta 2004
Type: Dry Red Wine DOC
Vintage: 2004 Production: 20,000 bottlesWinemaker: António Alves Ferreira / Andrew Norrie - AIWS Grape Varieties: Touriga Franca, Tinta Roriz and Tinta Barroca Vinification: Fermentation in Douro historic xistous stone Lagar Ageing: 9 months in Stainless Steel tank and 9 months in oak barrels Denomination: DOURO DOC Category: Dry Red Alcohol Content (%V/V): 13,5% Total Acidity: 5,66 g/l (Tartaric acid) PH: 3,63 Residual Sugar: 2,2 g/l Tasting Notes: The spicy, concentrated, and very smooth premium red wine is a blend of three traditional Port varietal grapes (cultivars): 60% Touriga Franca, 20% tinta roriz, and 20% Tinta Barroca, But instead of introducing brandy during the fermentation process to increase the alcohol, and therefore maintaining a high residual sugar level (both intrinsic steps to Port production), our unfiltered wine is fermented dry with a natural alcohol level of 13.5%. The result is an elegant dining wine, especially for entrees of beef, pork, or more seasoned traditional ethnic meals. |
