Quinta Vale D. Maria Porto Vintage 2009 Port

Wine History:

Grape Origins:

A blend of more than 25 traditional Douro grape varieties, predominately Touriga Franca, Touriga Nacional, Tinta Roriz and Tinta Barroca, but also Rufete, Tinta Amarela, Tinta Francisca, Sousão, etc... All come from old vines and more recent plantations at Quinta Vale D. Maria, ranging from 25 to 60 years old, from South, Southeast, Southwest, East and West facing vineyards. These grapes are the last ones to be picked, and average above 15,5° Baumé.

Conditions:

2009 saw a reasonably dry weather pattern: during winter, spring and summer, precipitation was 20% to 40% lower than the average for the period 1931/1990. Temperatures were within the average, except for the very cold periods that occurred at the beginning of winter and in April. The very low temperatures had an influence in the development of the vines by delaying their normal growth. By the end of August a heat wave speeded up the maturation that underwent under very dry and very hot weather, which caused some vineyards to start suffering some hydric stress. The beginning of September was promising, with mild temperatures and enough humidity for a perfect end of maturation. Picking at Quinta Vale D. Maria took place in the second part of September, as usual, under perfect weather conditions.

Vinification and aging:

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 some more two to four days, with very slight treading twice a day (10 minutes each time). 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.

Bottling:

June 2011, at Quinta Vale D. Maria, in 8.000 75cl bottles and a few Magnums (1,5L).

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