This wine is the result of small and immeasurable details which combine to express the originality of its terroir.
The year 2011 is one of the best years of the last decade and was characterized by a very cool spring, which allowed a slow and gradual
maturation of the grapes and low yelds. The harvest took place also with mild temperatures, which resulted in a better development of aromas and flavors showing excellent fruit quality.
Granite and schist geology with clay loam soils
AGE OF VINES
Hand picked into small crates by variety, with bunch sorting, fermentation in open lagares with submerged cap and temperature control (22ºC – 25ºC), basket pressing and malolactic fermentation.
18 months ageing in new oak barrels. 3 years bottle ageing before market release.
David Baverstock and Luís Patrão
Dark, dense, almost opaque.
Complex aroma of black berry and stone fruits with dark chocolate and minty notes, well worked spicy integrated oak.
Deep and full bodied with layers of rich fruit, dense and creamy, well structured with great length and persistence.
2015, Robert Parker – 95 points
“The 2011 Torre Do Esporao, mostly Alicante Bouschet, Syrah and Touriga Franca along with some others, has been in bottle for some two years now. This is just a preview look–it is scheduled for release next year. It’s included in this issue (devoted more to second looks and verticals) because it is the last of the three Torres, and went with them in the vertical. If it’s not the best Torre yet, it’s pretty close. This is sensual in its texture, caressing and appealing. Yet, it has plenty of power and backbone. Intense on the finish, it is not yet able to express its fine fruit. Yet, in the long run, it seems sophisticated, balanced and very classy. It should age beautifully, too. When it comes out, give it a few more years in the cellar to let it acquire more harmony and complexity.” Mark Squires
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