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Quinta de la Rosa 'Dourosa Tinto'

The Experience

Drink When...
At a naming ceremony
Listen To...
What's My Name by The Clash
Think About...
No, you're not calling him Thelonious
Drink With...
Sausage casserole

The Oddbins Take

It was an ordinary enough Sunday service in Oporto, with the usual stuff – christenings, BMWs in the car park, expensive gifts for the little treasures’ 18th – vintage Champagne for Anna, tattoo removal cream for sweet little Damien and… hello, what have we got here...a whole vineyard for baby Claire Feuerheerd! Well, hang on to that one, love, even if the family flogs everything else. Because one day Portugal will join the EU. Then your son can start making table wine on your land, and your granddaughter can run the winery for him. And in turn, she'll explore the potential of the Douro region while making beautifully balanced, cherry, cedar and cassis-driven lovelies like this. Beats premium bonds don't it!

The Vital Statistics

Country
Portugal
Region
Douro
Classification
DOC Douro
Vintage
2013
Drink
Best Drunk Now & Over the Next 3 Years
Closure
Cork
Bottle Size
Regular - 750ml
Residual Sugar
2.4 g/l
14.0%
Alcohol Units
10.5

In stock

£12.50

£12.50

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The Style

Grape
Touriga Naçional, Touriga Franca, Tinta Barroca, Tinta Roriz
Body
Light Full bodied
Sweetness
Dry Sweet

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  • Quinta de la Rosa 'Dourosa Tinto' 2013
Quinta de la Rosa 'Dourosa Tinto' 2013

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Sarah Ahmed on thewinedetective.co.uk, 26/10/15: "I like this vintage – upfront yet elegant and, if you’re looking for elegance in the Douro, Jorge Moreira always delivers, even for this entry level red. Nice length and concentration to its juicy plum fruit with an exotic lift of crushed coriander seed spice. The whole is well framed by ripe but present tannins. It is a blend of 30% Touriga Nacional with Touriga Francesa, Tinta Barroca and Tinta Roriz."

Quinta de la Rosa is a family owned winery which started life as a christening present for Claire Feuerheerd in 1906. The Feuerheerd family had been making port since 1815, the company being sold in the 1930s. Claire kept hold of La Rosa, however, and following her death in the 1970s, control passed to her son, Tim Bergqvist. The Quinta's grapes were being sold to Sandeman's at the time, while Tim ran a successful wood pulp company, but he was well aware of the high quality of his grapes. Aided by subsidies available in the wake of Portugal's entry into the EU, Tim sold the pulp mill and set up the winery in 1987, the first Port vintage being produced in 1988. In the early 1990s La Rosa was one of the first Portuguese wineries to produce table wine commercially, its early customers including Quaglino's restaurant and Berry Brothers and Rudd. It is now in the hands of Claire Feuerheerd's grand-daughter, Sophia Bergqvist. The Douro region is mountainous and quite spectacular, with wildly differing aspects and altitudes offering vinous possibilities which still have not been fully explored. In keeping with the character of the area, La Rosa's estate vineyards are planted on terraces built into the often dizzyingly steep banks of the river. The 2011 vintage followed a particularly wet winter and a remarkably hot spring and summer, which led to a huge amount of growth in the vineyard and one of the earliest vintages ever. Picking started on the 9th August and continued sporadically until late September, allowing each vineyard to be picked at its ideal level of ripeness. Jorge Moreira graduated in Oenology at Vila Real University in 1995, and undertook further studying and training in Italy. He worked for seven years at Real Companhia Velha, with involvement in the establishment of its Fine Wine Division. He acquainted himself with Portugal's various wine regions and took part in wine fairs the world over, meeting as many winemakers and trying as many wines as possible. He bought a small Douro vineyard in 2001 to make his own wine (Poeira) and in 2002 became Head of Oenology at Quinta de la Rosa. At La Rosa he has supervised improvements and investments in each vineyard, and he has also undertaken a joint wine venture with the Bergqvist family, called Passgagem. Following an early harvest, Dourosa was fermented in stainless steel vats at temperatures low enough to maintain fruit and freshness. Cherry and cassis aromas are met by cedar and spice on the palate, and the wine is bright and fresh with a full body and a balanced structure of tannin and acidity. It could be chilled a little to match with lighter foods, or it could be drunk at room temperature to go with hearty dishes such as sausage casserole.