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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.
Medium intensity ruby color.
Nose dominated by red fruits.
In the mouth, elegant structure with solid but well integrated tannins. Rich and fruity finish.
RS: 104 g/Liter
TA: 3.8 g/Liter
pH 3.73
Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Barroca and Tinto Cão
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.
Boeira 20 Years Port is the perfect companion for a number of foods including foie-gras, pates, dried fruit or desserts like sponge cake or chocolate brownie and salted caramel.
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
It has a brownish red color.
Intense and complex, aged for many years in French oak. It has an elegant cigar leaf aroma. Dense and round in the mouth with dried fruit, honey and notes of crystallized fruit. A velvety and persistent finish.
RS: 114g/Liter
TA: 3.7g/Liter
Pairings: Digestive: Dried fruits, caramel sweets and conventual sweets (portuguese pastries).
It has a brownish red color. Intense and complex, aged for many years in French oak. It has an elegant cigar leaf aroma. Dense and round in the mouth with dried fruit, honey and notes of crystallized fruit. A velvety and persistent finish.
RS: 114g/Liter
TA: 3.7g/Liter
No irrigation, Harvest by hand, Port wine traditional method: (Fermentation, with skin maceration, takes place a a controlled temperature and is interrupted by the addition of grape spirits).
Aged in 550 Liters French Oak barrels with an average age of 40 years.
Slightly filtered before bottling.
Pairings: Digestive: Dried fruits, caramel sweets and conventual sweets (portugueuse pastries)
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.
Showing 211 to 216 of 1706 (285 Pages)
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G.D. Vajra Bricco Delle Viole Barolo is made from 100 percent Nebbiolo.
The Barolo Bricco delle Viole shows the signature verticality of its vineyard. The wine is beautifully layered and - while restrained as it’s always the case in the youth of Bricco delle Viole - it also shows a complexity of layers with purple flowers, sweet spices and mineral tones. The palate is noble, with a refined acid spine and profound tannins that promise a long aging potential.
Among the historical vineyards of Barolo, Bricco delle Viole is the highest and the closest to the Alps. It rises from 400 to 480 meters above sea level, on the Western ridge of the village. Its name, “Hill of Violets”, originates from the flowers that blossom early here due to the perfect south exposure. Up above the fogs, Bricco delle Viole enjoys the earliest sunrise and the last sunset every day. Thanks to its vines dating back to 1949 and -now- 1931, a dramatic diuturnal temperature range and this pure light, Bricco delle Viole generates a sophisticated and profound Barolo DOCG of bright aromatics, chiseled tannins and subtle minerality. 2018 is a vintage that shows many nuances of Bricco delle Viole: beyond the signature verticality of this site, the wine offers high tones laced with mineral nuances and plenty of energy and youth.
Review:
A juicy Barolo, with vibrant acidity and a fluid profile that exudes cherry, raspberry, mown hay, mineral and eucalyptus aromas and flavors. Tight yet long, with excellent potential.
#26 Wine Spectator Top 100 of 2023
The last wine poured at my tasting at the winery is the G.D. Vajra 2019 Barolo Bricco delle Viole. With its high vantage point in the hills west of Barolo, Bricco delle Viole is a world apart in terms of soils (with Sant'Agata marl and fossils) and even harvest times. Slow and careful ripening like the kind that characterizes fruit in 2019 renders a very delicate and ethereal expression with floral tones, wild mint and licorice. This organic wine is solid in build and structure. Indeed, Isidoro Vaira remarks that Nebbiolo tannins have changed since the 1970s and 1980s.
-Wine Advocate 97+ Points
Jeweled in appearance, the 2019 Barolo Bricco Delle Viole may be the best wine I have tried yet from Vajra. Its gorgeous and alluring perfume of fresh roses is followed by a Burgundian, elegant red with incredible length and no harsh edges, fine and present tannins, and beautiful, graceful concentration. It is drinking well now, and I will be trying to get my hands on as much of this as possible. Drink 2025-2045.
-Jeb Dunnuck 97 Points
Riebeek Sauvignon Blanc is 100 percent Sauvignon Blanc.
Made in a definite herbaceous style, this Sauvignon Blanc also offers tropical undertones of gooseberries that add fruit to the palate. Well-balanced with zesty acidity; fresh & crisp.
Treated as reductively as possible. Juice settled for 2 weeks at -4 Celsius to give green lees contact. Blocks fermented separately to ensure a complex flavor profile after blending. After fermentation was completed, various wines were blended to obtain the best characteristics of each wine.
Very refreshing on its own and lovely with crisp salads, light seafood dishes, tapas, steamed green asparagus and aioli.
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