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Claudia’s Reserve Red

Claudia’s Reserve is produced from a careful selection of grapes from our best Quintas. We don’t follow a recipe, the composition will vary from year to year, as we blend what nature gives us. The 2018 red displays the elegant and pure style of Douro, while respecting its wild roots.

2018

TASTING NOTES

Colour

Dark ruby

AROMA

An elegant nose combining pure aromas of red and black fruits, and a touch of fresh herbs completes this intensely packed bouquet.

PALATE

This wine shows finely knit and tight palate, the perfectly ripe fruit flavours mixed with a touch of oak that adds to the extra complexity and herbs pleasingly cascading into many aromatic layers.

PRESS COMMENTS & ACCOLADES

Claudia’s Reserve Red 2018

89+/100
Mark Squires

The 2018 Claudia’s Reserve is mostly a 49/35 blend of Tinta Roriz and Touriga Franca, plus small amounts of others, mostly Touriga Nacional, for the rest. It was all aged for 10 months in used French oak. It comes in at 14.1% alcohol. Of the three value-priced reds from Quevedo this report, this is the only one with some tannic pop and firmness on the finish. For a mere $2 more over the Oscar’s Organic, it would be my pick. Finishing with precision and good fruit, this is also the only one of the value-priced wines with some chance to improve and develop notably. I’m not completely convinced it will, but it certainly has a shot. Given the price point, it’s a reasonable value even if this is what you get. In that regard, the tannins are real but still fairly ripe, so you can approach this now. June 2021.

Technical Information

Grape Varieties

Tinta Roriz (49%), Touriga Franca (35%), Touriga Nacional (10%), Tinta Franca (4%), Sousão (2%)

SPECIFICATIONS

Alcohol – 14% Total Acidity – 5,1 (g/l) pH – 3,65

Winemaking Details

Viticulture:
2018 was a very rainy year until the end of June. August was hot and dry, which helped the vines to complete the maturation of the grapes. At the end of the cycle, we had less quantity but excellent quality of grapes. Sustainable and dry farmed grapes were picked by hand and brought in boxes to the winery.

Fermentation:
The alcoholic fermentation of the grapes, without the stems, happened in stainless steel tanks, with controlled temperature and soft maceration. Have undergone malolactic fermentation.

Aging:
The wine aged for 10 months in 500 liter French oak casks.

Winemaker:
Teresa Batista

FOOD PAIRING

Filet mignon, Wellington beef, vegan burger

OTHER PRODUCTS

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