Country: | Portugal |
Region: | Douro |
Winery: | Romariz Port |
Grape Type: | Port Blend |
Vintage: | NV |
Bottle Size: | 750 ml |
Made from Touriga Nacional, Touriga Francesa, Tinta Barroca, Tinta Roriz, Tinto Cão, Tinta Amarela
The color is beginning to denote the age, showing a certain similarity to coffee and waxed wood. The aroma combines quince-jam, delicate orange blossom and a touch of vanilla. Delicious smooth butterscotch and dried fruit flavors.
A Romariz Colheita brings together the finest wines from good extensive stocks to express the individual richness and flavours of the particular year enhanced by the nutty characteristics that come with the Tawny ageing process.
Pairs with nut based desserts, pecan pie and apple strudel.
Romariz Fine Tawny Port is a blend of aged ports, nutty, ample and very well balanced.
Romariz Pink Port is from a blend of red grapes port is the beautiful deep pink color extracted. Then rose postage, like white port, vinified without the skins. Despite Romariz not the Fonseca label bears, this port by a team led by David Guimaraens. The grapes after pressing 7 days sur lie cold fermented. This slow fermentation, which lasts twice as long as usual, brings a delicious berry hurry up and crisp, bright and airy style that is so characteristic of Romariz Pink Rose Port.
Aromatic fruit aromas of raspberries and currants with floral tones. Full, fruity taste with ripe cherries and raspberries and notes of honey and of course grapes. Modern, bright and airy style.
Romariz Pink Rose Port is a delicious appetizer with a lump of ice, but can also be combined well with fruit desserts. Furthermore, this port is an interesting combination as long drink with tonic and a slice of lemon.
Flowering in the Duoro occurred in the last 10 days of May. The weather conditions provided for a perfect flowering season. The Romariz Vintage Port 2003 yielded wines of great color and supple tannins, with a vintage stamp being evident in most wines. Production: 8,000 cases. "Another bright and fruity young Vintage Port with plum, grape and blackberry aromas with just a hint of stems. Serious nose here. Full-bodied, with soft, round tannins and a long, caressing finish. A beauty."
- J.S., Wine Spectator, 89-91 pts
"Bright dark ruby. Deep, perfumed aromas of cassis, licorice, violet and minerals. Lush and high-toned in the mouth but with very good vinosity and spine. Lovely fruit-driven flavors of black cherry, blackberry and dark chocolate. Little sign of the roasted side of 2003. Not hugely concentrated but suave, supple, minerally and sweet. Finishes with ripe tannins and very good spicy persistence. A very good showing. Accessible already but balanced for medium-term aging."
- Stephen Tanzer's International Wine Cellar, 89 pts
Romariz Vintage Port is made from Touriga Nacional, Touriga Franca, Tinto Cão, Tinta Roriz, Tinta Barroca
Deep inky purple color. Intricate nose with aromas of blackberries and logan berries, subtle hints of amber and spring blossom and delicate spice. A tight, well-formed palate with an abundance of dark berry fruit, rich chocolate and liquorice, culminating in a long finish. Firm, closely woven tannins that give the wine great structure and body. An elegant finely constituted Vintage Port which will drink beautifully now or age quietly in the cellar.
A vintage port is made from blended grapes, all from the same vintage year. Vintage ports are historically only declared every 3 out of 10 years. Romariz vintage ports age for up to two years in oak, then go unfiltered into the bottle for further aging.
Romariz Latina Tawny Reserve is a carefully selected blend of seven to nine year old Tawny Ports are used for "Reserva Latina". The port was created for the Tawny loving Brazilian markets, Reserve of the Latin hence the name "Reserva Latina". This tawny port makes an ideal after dinner offering and a lovely companion to coffee and sweets. Nutty, raisin character, great length and finesse.
The Romariz Port Estate
The port house of Romariz was founded in 1850 by Manoel (Manuel) da Rocha Romariz. Manoel was a descendant from a well known Oporto family.
Over the years, Romariz developed business dealings in Brazil and other Portuguese Colonies (Africa and China), and to a lesser extent England. Historically, Romariz was known for wood ports, like Colheitas (single vintage Tawnies) and in top years vintage ports.
In 1966, the Romariz family sold their brand and business to Guimaraens & Co. (who own Fonsecca) and the business continued on. Some years passed by and eventually Fonsecca and Taylor’s joined forces. Today, Fonsecca, Talyor and Romariz share the same winemaker and facility in Vila Nova de Gaia.
Today, Romariz offers a wide range of Ports: wood, vintage, LBV’s and Colheitas. Their main markets are Portugal, Denmark and France. All grapes come from region #2, Cima Corgo, the heart of the best growing area along the Douro River. Romariz being a “Portuguese” port firm, adheres to a rich warm style of port wines.
Pale Yellow color with fresh green tones.
Very aromatic, with citrus, tropical fruit, tangerine, lemongrass and lemon thyme. Fruity notes with anise and minerals, typical of the Verdejo grape. Fresh in the mouth, the wine is slightly fizzy, with an excellent balance between acidity and sweetness.
100% Verdejo from the Rueda region.
Vine density: 2,222 vines per hectares
Yield: 9,000 kilos per hectares
Machine harvested
Selected yeast
Fermentation lasts between 6 and 8 days.
Total Acidity: 6.8 g/liter
Pairs with appetizers, dessert or light meal.
Velette Orvieto Amabile is made from 30% Trebbiano, 30% Grechetto, 20% Malvasia, 15% Verdello and 5% Drupeggio.A brilliant and pale straw color with golden reflections. The bouquet is complex and filled with ripe fruit and subtle spiciness. The palate is rich in flavor with a beguiling roundness and a subtle hint of spiciness. The finish is refreshingly fruity and not sweet or cloying.
Origin of the name: The first evidence of a society given to cultivating the grape on these hills is of Etruscan origin and the wine produced was most likely sweet. Hence a method and a tradition which have made the fortune of these lands for centuries. The word the Etruscans used for their people was precisely "Rasenna".
Pairs with seafood, fresh and aged cheeses, spicy dishes such as Thai or Shezchuan. Soft and semi-matured cheeses. Very good as a dessert wine especially with fruit tarts and the traditional crunchy biscuits and cakes.
Romariz Fine Tawny Port is a blend of aged ports, nutty, ample and very well balanced.
Palacio del Burgo Tinto is made from 85% Tempranillo, 10% Garnacha & 5% Mazuelo.
Very bright, deep and clean violet color; blackberry and licorice aromas in the nose; long-lasting, powerful and smooth taste in mouth.
ABV 13.5%
Enjoy it with cheese and red meat.Very bright, deep and clean violet color; blackberry and licorice aromas in the nose; long-lasting, powerful and smooth taste in mouth.
Review:
"A fruity and plummy wine with just a hint of strawberry jam. Full body. Velvety tannins and a flavorful finish. Dense and layered. Some may find it a little heavy, but it’s lively. Drink now." - James Suckling (July 2019), 90 pts
Mt Monster Chardonnay is made from 100 percent Chardonnay.
Gentle pressing and free run juices create the base of this wine.
Traditionally Mt Monster Chardonnay is 100% fermented and matured in stainless steel, this receives some lees contact to add texture and complexity to the palate, but essentially this wine is pure Chardonnay fruit.
Review & Tasting notes:
Bright straw color, with hints of lime green. Fresh figs and melon, with vibrant lemon citrus fruit. The nose also shows some yeast complexity from extended lees contact. Fresh tangy melon fruit flavors, & a clean acid finish. Although it may benefit from up to 2 years maturation in bottle, this wine is best consumed when young and fresh.
- Australian Wine Showcase (December 2016), 94 pts
Dark ruby color. Aromas of cherry, currant, vanilla bean and hint of tar. Full-bodied, with flavors of cherries, cocoa powder and oak. A touch of sweetness on entry with a little bit of air with soft tannins that are starting to integrate well.
The latest step in the project is Vinsacro (formerly Valsacro) Dioro. The earlier Valsacros were made from a field selection of the older vineyards. Now, thanks to the new facility Amador has been able to build an upmarket version of Vinsacro (formerly Valsacro) with a four-stage selection process that includes an initial field selection of the fruit followed by a second table selection as the grapes come into the winery. After fermentation wine from selected tanks is transferred to new French oak barrels for 12-14 months of barrel age. Finally, the best barrels are set aside for Dioro and the remainder used to "upgrade" the normal Vinsacro.
Vinsacro Dioro is a blend of grapes from 100+ year old "vidau" vineyards where many varieties were planted together in the same plot.
Today the grapes are harvested and vinified separately. The final blend depends on the vintage but typically it's Tempranillo (50%), Garnacha (20%) and remaining 30% is a mix of mainly Graciano (10%) & Mazuelo (10%) with a little of Monastrell (5%) & Bobal (5%).
Review:
"The top of the range is the 2015 Vinsacro Dioro, a wine that is only produced in excellent vintages. It's a blend of 40% Vidau (the old field blend) plus 45% Tempranillo and 15% Mazuelo, from a slope in the south of the Monte Yerga called Cuesta la Reina, from a big, 120-hectare plot that has been with the Escudero family for generations. It fermented with indigenous yeasts in stainless steel with a long maceration. It matured in new French (70%) and American oak barrels for 18 months. It's still very young and a little shy, with a reticent nose where the lactic and spicy aromas are intermixed with earthy and dark fruit aromas. The palate is full-bodied but perfectly balanced, compact, powerful and serious, with abundant tannins, extract and clout. This should develop nicely in bottle, given its stuffing and balance. An excellent, modern version of a classical Rioja. 20,000 bottles were filled in June 2017. - Luis Gutierrez"
- Robert Parker's Wine Advocate (Issue #235, February 2018), 92 pts
"(sourced from a 100+ year old plot of mixed varieties; aged in new and used French oak barrels for 14 months) Deep, bright-rimmed ruby. Ripe black and blue fruits on the expansive, spice- and smoke-accented nose, along with suggestions of vanilla, candied flowers and cola. The oak qualities recede quickly on the palate, which displays sappy, deeply concentrated boysenberry, black raspberry and spicecake flavors that show a suave blend of richness and energy. Supple tannins build steadily on the penetrating finish, which leaves cherry-cola and baking spice notes behind. - Josh Raynolds"
- Antonio Galloni's Vinous (February 2019), 93 pts
"I loved the 2015 Vinsacro Dioro Rioja, and this beauty is 50% Tempranillo, 20% Grenache, 10% each of Mazuelo and Graciano, and the balance Mourvèdre and Bobal, all of which spent 12-14 months in French oak. It boasts a deep ruby/purple color as well as smoking good notes of black currants, dried herbs, licorice, and background oak. Medium to full-bodied, seamless, and layered on the palate, with terrific fruit and impeccable balance, I suspect it will shine for over a decade."
- Jeb Dunnuck (March 2019), 93 pts
The Special Club concept started in 1971. A dozen wine growers from some old families of Champagne had an idea to familiarize people with the originality of the “Champagne de Vigneron” (Champagne of wine grower), thanks to prestigious vintages.
In the beginning, they created an association called the “Club des Viticulteurs Champenois” and chose a bottle with a special shape, created exclusively for them & used only by then. In 1988, they changed the bottle and the label. In 1999, the Club changed its name to “Club Trésor of Champagne.”
The Club Trésors comprises 28 artisan wine makers, selected from the finest areas of the Champagne region, each one recognized for the quality of their work. The Club Trésors is the only organization in Champagne to select its members according to a set of unrelenting quality standards:
Roland Champion's Special Club selection has rich and structured aromas. Very pleasant and generous roundness, nice length in mouth. Golden color with buttery and fruity aromas. All the expression of a magnificent terroir for your most pleasurable moments.
Halter Ranch Vineyard Ancestor Estate Reserve is made from 60% Cabernet Sauvignon, 23% Malbec, 17% Petit Verdot,
Their flagship wine, Ancestor is their Bordeaux-style reserve blend, and an homage to the Ancestor Tree, the largest Coast Live Oak on record. The 2019 Ancestor showcases aromas of red currant and dark chocolate along with subtle hints of cinnamon and clove. The entry is soft and rich with layered flavors of blueberry, blackberry, and dark cherry. The mid- palate is thick and mouth coating with balanced acid. The finish is framed by integrated tannins and delicate flavors of caramel and truffle.
Pair with roasted meats, reduction sauces, and hearty stews.
Review:
Baked blackberry, leather, cocoa and espresso-bean aromas show on the nose of this blend of 60% Cabernet Sauvignon, 23% Malbec and 17% Petit Verdot. The palate is generous in fruit, tense in tannins and very approachable, showing creamy blueberry, pepper and wild-herb flavors.
-Wine Enthusiast 93 Points