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2011 lemos and van zeller port quinta vale dona maria

Retail: $65.00

$39.97

per bottle

Rating
96 Pts Wine Spectator

Color
Red

Size
750 mL

ABV
20.0%

Closure Type
Cork

Vintage
2011

Varietal(s)
Port Varieties


Organic

BioDynamic

Collectable

Kosher

Sparkling

Dessert


Taste

cocoa, honey, vanilla, butterscotch and dark fruit

Nose

cocoa, honey, vanilla, butterscotch and dark fruit

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Wine Spectator:

"Deeply flavored, ripe and rich-tasting, with a seductively spicy aroma and concentrated flavors of raspberry, boysenberry, wild plum and cherry. The refined, minerally finish lingers. Best from 2040 through 2060. 750 cases made. -KM" (02/14)

Stephen Tanzer - Vinous Media:

"Bright medium ruby. Aromas of blueberry, dried cherry, dried flowers, caraway seed, licorice and peppery spices. Then surprisingly high-pitched and youthfully unformed on the palate, with captivating richness and sweetness to the flavors of cherry and dried herbs. Medicinal but pliant. Lively acidity and fine-grained, mounting tannins give this medium-bodied port a good spine for aging, although my bottle softened nicely with air. The spicy finish features very good thrust and length and a positive dryness. An excellent vintage for this wine." (06/14)

Product Description:

"Smudgy nose. Muscular and very rich, sweet palate. Just a bit more forward than the greatest but a good effort. Bit dry on the finish. Drink 2020 to 2035. (JR)" (04/13) 17 out of 20 points, Jancis Robinson's Purple Pages

Wine:
"Quinta Vale D. Maria 2011 Vintage Port has a very deep red colour with violet and purple nuances. It is tremendously concentrated with mature red fruit aromas such as blackberries, black cherries and plums' jam, cassis and rock rose. Very elegant, structured wine, the 2011 Vintage Port distinguishes itself with a great balance of fruit and structure and for the immense ageing potential it demonstrates." - Winery

Vinification and Ageing:
"At Quinta Vale D. Maria. Grapes were crushed by foot, before the fermentation, together with 15% of the total brandy which would be added to the final Port. This allows us to macerate the grapes at cooler temperatures and for a longer period before fermentation. When the must was ready for the addition of the remaining grape brandy, the fortification is made in one single moment, adding all the brandy to the must and skins in the lagar. Then some more treading ensures good homogenization of the whole wine and stops fermentation. The blend of must and brandy stays in the lagar for around two to four days more, with very short 10 minute treading twice a day. It is then racked to the storage vat together with all the press wine (we use traditional basket presses). The wines aged in ancient (more than 100 years old) oak and chestnut wood Port casks and small stainless steel vats, for about 18 months." - Winery

Vintage Conditions:
"2011 was a year marked by above average winter rainfall and well below average spring and summer rainfall in the Douro. Spring was warm, with three heat waves (one in April and two in May) and night temperatures above 20 degrees C, which encouraged early budburst and flowering, some 15 days before expected. The water level in the soil through spring and summer lead to a few of the vineyards being affected by hydric stress, as well as a delay in the ripening of the tannins, and rising sugar levels. At our vineyards, we kept delaying the picking of the grapes and wishing for some rain, which came strongly on August 21st and again the 1st of September. This ideal timing of rain helped lower sugar levels and ripen the tannins, in time for a harvest that started on the 8th of September and ran beautifully, full of sunny days and perfect grape maturity." - Winery

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