Structure

Bodyfull
Tanninfirm
Acidityhigh
Sweetnessdry
Finishlong
Oakbarrel aged

Drinking window

Best 3 to 15 years from vintage.
vintage3 yrs15 yrs17 yrs

Critic scores

No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating in the header is our own.

In the glass

Full-bodiedFirm tanninHigh acidityDryLong finish

Aroma: wild blackcurrant, pine leaves, vanilla, chocolate

Palate: dense dark fruit, grippy youth, balanced alcohol and acid

A single-vineyard field blend from the Peach Tree parcel where every variety is interplanted: deep, blackcurrant-and-pine scented, with oak-given vanilla and chocolate.

What it pairs with

  • Cabrito assado no forno
    Roast kid goat has the fat and the herb crust to meet firm tannin and the wine's pine note.
  • Wild boar stew
    Game's musk sits with the blackcurrant and cedar side of the wine rather than fighting it.
  • Beef rib on the grill
    Char and marbling absorb the tannin; the wine's 14.8 percent alcohol handles the fat.

Facts

Producer
Quinta dos Roques · visiting guide
Grapes
Touriga Nacional (45%), Jaen (15%), Alfrocheiro (15%), Tinta Roriz (10%), Tinto Cão (3%), Rufete (2%)
Classification
DOC Dão Reserva
Oak
Ten months in 225 litre French oak barrels
ABV
14.8%
Drinking window
3-15 from vintage

Frequently asked about Quinta dos Roques Reserva Tinto

What does Quinta dos Roques Reserva Tinto taste like?

Deep and dark in the glass, with an intense fruit bouquet of wild blackcurrant and pine leaves and vanilla and chocolate from the barrel. Full bodied and generous, with the astringency of youth over a firm balance of alcohol, acidity and tannin.

Where is Quinta dos Roques Reserva Tinto made?

All the fruit comes from the estate's Peach Tree Vineyard at Abrunhosa do Mato, where the varieties are planted together, so the wine is both a single vineyard bottling and a true field blend.

When should I drink Quinta dos Roques Reserva Tinto?

The estate says it drinks well young but gains greatly with a few years in bottle and should be much more complex at ten. Serve at 17C.

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