Winery - Quinta da Romaneira
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* Expert NoteJanuary 12, 2012
A light wine, very floral, with aromas of honeysuckle. The dry tannins behind don’t quite seem to match all these perfumes. But there is fresh fruit, and simple structure.
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* Expert NoteJanuary 12, 2012
Fine perfumed aromas, with an explosion of violets and black fruits. The wine has structure and flavors of tomato juice and blackberries. The tannins jump in, firm and dry with a final dense concentration. The best vintage so far from this newly revived quinta.
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* Expert NoteJanuary 12, 2012
Taking the idea of its name from Sauternes producers, the second wine from Romaneira is rich, succulent and fruity. There are plenty of tannins, but they are soft, leaving the main flavors to black fruits, toast and spice.
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* Expert NoteJanuary 12, 2012
A smooth, yet textured Port, with sweet berry fruits layered with tannins that promise aging. The wine has elegance, perfumed with violets and ripe berries, balanced with some drier acidity and structure. The best vintage from Romaneira so far.
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* Expert NoteJanuary 12, 2012
The first fruits of the renaissance of this grand Douro quinta (which now also houses a luxury hotel). It is huge, revealing up-front, modern, polished black fruits that would not be out of place in Australia. Maybe the typicity is lacking, but the wine certainly has grandeur, power and rich, extracted fruits. The pepper finish reveals the alcohol.
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* Expert NoteJanuary 12, 2012
An attractively perfumed wine that shows a fine balance between fresh acidity and soft, sweet fruits. It is light in texture, open rather than concentrated. There is a rich black cherry final character.
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* Expert NoteJanuary 12, 2012
The second vintage from this spectacularly restored estate in the upper Douro shows greater intensity, the fruits concentrated, ripe, full of bright berries. It has plenty of richness, maybe not hugely complex, but likely to develop well over 2–5 years.
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* Expert NoteJanuary 12, 2012
A balanced wine, the damson fruit showing a fresh juicy character followed by acidity. There is also a stalky element that is less enjoyable, giving a final bitter edge.
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