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Boeira White Diamond Port is made from Malvasia Fin, Viosinho, Gouveio, and Côdega de Larinho.
Clear amber color, on the nose aromas of citrus, tangerine peel, peaches and honey. In the mouth it is full but elegant, well integrated and persistent finish
Boeira White Diamond Port is the perfect companion for a number of foods including appetizers, lean fish, salads, pasta or desert like apple pie or crème brulée.
Review:
The NV White Diamond Port is the estate's 10-year Tawny based on Málvasia Fina, Viosinho, Gouveio, and Côdega de Larinho. Caramelized orange, toffee, fig, and spicy white chocolate notes all shine on the nose, and this beauty hits the palate with medium to full-bodied richness and a round layered, incredibly seamless mouthfeel. It's all about its seamless, decadent, sweetly fruited, yet balanced style.
-Jeb Dunnuck 94 Points
Quinta da Boeira was built by an emigrant named Manuel da Rocha Romariz, who returned from Brazil in the early 19th century. Knowing the Brazilian market, he registered as an exporter of Port Wine in 1850, using two trade names for the labels: ROMARIZ and BOEIRA.
These brands quickly won the consideration and confidence of consumers and distributors due to their quality, expanding to several markets, among which Portuguese, English, French and Brazilian stood out, among others.
In 1966, the property was acquired by an English family, the warehouses by a textile company and the wines were sold to a Port Wine exporting company.
In 1999 the property was put up for sale with the main interest of a contractor who intended to build luxury homes in a closed condominium.
Father João de Freitas Ferreira, director of a school in Vila Nova de Gaia, warned of the situation of the eminent possibility that the 3 hectares of the property could be transformed into massive construction, with the consequent destruction of its centennial grove.
Concerned and sensitized to the cause, Father João de Freitas Ferreira, integrating a group of ten friends, decided to acquire the property, thus protecting the centenary trees and the palace of the early 19th century.
For the acquisition of the property, a financial study was carried out with the division of investments into five phases:
FIRST PHASE
The transformation of stables and greenhouses into a multi-purpose hall with auditorium and the restoration of all paths in the gardens represented the initial phase of the project which, from the beginning, intended to transform Quinta da Boeira into a visiting room in the north of the country and, more specifically , in Vila Nova de Gaia.
SECOND PHASE
The recovery of the mansion, which was in an advanced state of deterioration, began, transforming it into offices and a luxury restaurant with a capacity for about 80 people seated.
THIRD PHASE
In order to attract tourists to the high elevation of the city of Vila Nova de Gaia, the largest bottle in the world was built, measuring 32 meters in length and 10 in diameter, thus allowing the creation of a tasting room and exhibition room to promote Portuguese wines, culture and gastronomy. It was also possible to adapt the room for the transmission of films in 3D, letting tourists know the different wine regions of Portugal.
FOURTH PHASE
With the objective of financially consolidating the entire project, Quinta da Boeira registered at the Instituto dos Vinhos do Douro e do Porto (IVDP) in 2017, thus returning to the genesis of Quinta da Boeira in 1850, as an exporter of Vinhos do Porto, under the BOEIRA brand.
FIFTH PHASE
The project, in its fifth and final phase, concluded with the construction of a 5-star hotel, with 119 rooms and 5 suites, whose construction was based on the green system. The most up-to-date environmental techniques were implemented, such as the use of groundwater to supply sanitary tanks and automatic irrigation of about 3 hectares of the property, with photovoltaic and solar energy also being used, which allowed for remarkable savings and drastic reduction in carbon emissions, transforming it into an ECO hotel.
The most recent challenge was the acquisition of the C. da Silva family home, a name also linked to the export of Port Wines, designed in the 19th century by the architect Teixeira Lopes. Quinta da Boeira is a reference in wines of superior quality, namely in Port Wine, duly certified by the Institute of Douro and Port Wines and proudly marked with the knight seal on the neck, according to the guidelines that the Observatório do Port wine advocates for the defense of the Porto Denomination of Origin.
Each Quinta da Boeira wine is a unique experience, in which Wine and Art are intimately linked, having their maximum exponent in unique bottles and which are distinguished by their shape and aesthetics, such as Diamond or Decanter.
Boeira Tawny 20 Year Port is made from 40% Touriga Nacional, 30% Touriga Francesa and 30% Tinta Roriz.
A Good Complexity of Natural Flavors of Cassis, Blackberries and Caramel.
Fermentation in steel tank and stopped by adding spirit and aged in oak barrels for 20 years. Wine was slightly filtered before bottling.
Review:
The NV 20 Year Port is based on Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Barroca, and Tinto Cão and was aged 20 years in French oak casks. It's more complex and nuanced, with beautiful white raisin, white chocolate, ripe cherries, caramelized fig, and smoky tobacco nuances. Beautifully balanced and medium to full-bodied, it has a layered mouthfeel, a ripe tannic structure, and one heck of a great finish.
-Jeb Dunnuck 94 Points
Boeira Tawny 20 Year Port is made from 40% Touriga Nacional, 30% Touriga Francesa and 30% Tinta Roriz.
A Good Complexity of Natural Flavors of Cassis, Blackberries and Caramel.
Fermentation in steel tank and stopped by adding spirit and aged in oak barrels for 20 years. Wine was slightly filtered before bottling.
Review:
The NV 20 Year Port is based on Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Barroca, and Tinto Cão and was aged 20 years in French oak casks. It's more complex and nuanced, with beautiful white raisin, white chocolate, ripe cherries, caramelized fig, and smoky tobacco nuances. Beautifully balanced and medium to full-bodied, it has a layered mouthfeel, a ripe tannic structure, and one heck of a great finish.
-Jeb Dunnuck 94 Points
Boeira Douro White 40% Malvasia Fina, 30% Rabigato, 20% Gouveio and 10% Fernão Pires.
Good volume in mouth revealing its fruity character, now enhanced with a citrus component. Slight mineral touch that gives it personality. It is a complex and deep wine with a persistent finish.
Good accompaniment to fish dishes, salads, and can also be drunk as appetizers. Should be consumed at a temperature between 8º and 10ºC.
Boeira Tawny 50 Year Port is produced from Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Barroca and Tinto Cao.
Brownish color with strong coppery reflections. Toasted almonds and dried fruit stand out on the nose, with a delicate sweetness. Intense flavors on the plate, but a refinement and elegance that reflects its level of ageing. A very long evolving finish.
Boeira 50 Years Old Port is excellent as a digestive.
pH : 3.57TA : 9.48 g/L
RS : 152g/L
Then, it is aged for 50 years in 550 liter French oak barrels.
Traditional Porto winemaking with skin contact maceration and short alcoholic fermentation in stainless steel tanks followed by fortification.
Romariz White Port is a blend of wines from the Arinto, Boal, Codega, Esagna CAO, Folgasao, Gouveio, Viosinho, and Rabigato grapes grown in the Douro. This is aged in oak for three years. Aromas of fruit cocktail, round and full, orange-nutty undertone, strong flavored and sweet. Refreshing summertime drink on ice.
FOOD MATCH: Served alone for after-dinner sipping.
Sun Bee evokes warm summer days by infusing natural mango flavors into a blend of California white wines. A strong golden color in the glass leads to a vibrant mango and tropical fruit basket on the nose. The taste is reminiscent of a puree of mango or a juicy, fruity Chardonnay. There are hints of Lychee and Passion Fruit rounding out the bright, inviting flavor.
Pairs remarkably well with spicy foods where many wines struggle. Try it with Savory Curry dishes like Chicken Tikka Masala or Tacos Al Pastor.
Boeira Douro Reserve Red is made from 35% Touriga Nacional, 35% Tinta Roriz and 30% Touriga Franca.
Smooth attack with good structure and excellent mouth feel. Fresh, with well integrated tannins bringing elegance and a gastronomic profile to the wine. Very well balanced.
No Oak.Boeira Douro Doc Red Reserve from the Douro Valley is the result of a careful blend of different varieties from the Douro. After fermentation the wine was left in contact with its lees until bottling in order to develop complexity and richness.
Ideal for red meat dishes, such as beef or roast beef with strong spices, thus associating with some traditional Portuguese dishes such as roasted lamb or veal steak. The wine should be served between 16º and 18ºC.
Filippino Elio Barolo Riserva is made from 100 percent Nebbiolo.
This 100% Nebbiolo offers a fruity, floral and spicy bouquet of red roses, raspberry, cinnamon and cocoa. It is generous, enveloping and elegant in the mouth, yet intense and full-bodied.
The grapes undergo a soft crushing and destemming leading to a clear must. This must ferments in steel tanks at a controlled temperature of 26°C and macerates for 20-25 days. After racking, the wine undergoes a lengthy maturation in oak barrels, which is continued with a lengthy bottle-ageing. Bottle-ageing confers the wine’s final character, at which time the wine is sent to market and from there to consumer tables.
Bertani Valpolicella Ripasso Classico Superiore Catullo is made from 70% Corvina Veronese, 20% Corvinone, 10% Rondinella. Valpolicella Classica, Tenuta Novare Estate in Arbizzano di Negrar.
Wine of medium structure with elegant spicy notes of vanilla and chocolate accompanied by typical notes of cherry, sour cherry and white pepper. The palate offers the easy drinkability typical of Valpolicella and, at the same time, silky tannic structure and intense, prolonged aromatic persistence. The finish is fresh, soft and savory. A wine in the classic style, elegant, balanced, harmonious.
Review:
If I was forced to choose a number of wines that can steer the anachronistic Ripasso category into a brighter future, this would be among a very few. A mid-weighted, streamlined expression with just enough fruit on the bones. Think strawberries, lilacs, Asian plums, cloves and a hint of licorice. A noble, almost alpine bitterness lifts the finish. Brilliant. Drink or hold.
-James Suckling 95 Points