Winery - Quinta do Casal Branco
* Expert NoteJanuary 12, 2012
Blending Castelão and Trincadeira, this wine comes from the large 283-acre vineyard of Quinta do Casal Branco. Fermented in open lagares, it is powerful and big, with plenty of dusty tannins and dry fruits. Certainly the wine is still young and needs time, but it will emerge as a great bruiser of a wine with fine style. —R.V.
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* Expert NoteJanuary 12, 2012
The estate wine from Casal Branco is impressive and structured, with dried berry fruits, dark, dry tannins and a solid structure. The acidity is very present, helping to keep the wine fresh, but the complex dark flavors and spice are certainly there to allow the wine to age over the next 3–4 years.
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* Expert NoteJanuary 12, 2012
A juicy, spicy wine, packed with open, generous black fruits. The blend of Castelão and Trincadeira gives blackberries, some raisins and a smooth chocolate underlay.
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* Expert NoteJanuary 12, 2012
Soft and light, with good black plum and fig flavors. There’s a touch of spice, but this is lively, juicy and fresh.
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* Expert NoteJanuary 12, 2012
A perfumed, juicy wine with delicious red fruits and well adjusted with acidity. There are good, dry tannins as well, suggesting this will make a good food wine. The aftertaste has chewy structure and acidity.
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* Expert NoteJanuary 12, 2012
This is the estate wine from the huge property of the Vasconcellos family. It is rich, creamy and toasty, with good acidity. The name comes from a dovecote on the estate. Imported by Tri-Vin Imports.
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* Expert NoteJanuary 12, 2012
This is a serious, complex wine, from the Casal Branco estate. It has aromas of wood, spice, toast and white fruits. The palate is packed with intense, dense fruit, shot through with fresh acidity and wood. Ageworthy, it should mature for 5 years or more. Imported by Tri-Vin Imports.
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* Expert NoteJanuary 12, 2012
Somewhat lean, this has a tart, grapefruit character that sits awkwardly with the otherwise fresh, green fruit character. Hard-edged.
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* Expert NoteJanuary 12, 2012
This is Cabernet Sauvignon fermented in lagares. The result has great depth, from the purple color to the ripe but dry fruit and firm tannins alongside modern wood and black fruit. Overall, it is a solid, chunky wine. —R.V.
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* Expert NoteJanuary 12, 2012
A wood-aged, rich wine that shows big, ripe fruits and a good spice and toast element from the wood, balanced by white nectarines and currants. It is full, rounded and creamy.
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