About Me

Gavin Hubble - (BSc & Post Grad. Business Marketing) - I started working in the wine industry over 23 years ago in New Zealand. Working in; wine retail, sales, wine production, label & packaging design, marketing, wine buying, consulting and wine education. I am responsible for the Brand Health of 60+ wine brands distributed here in New Zealand. Wine Brands from New Zealand, Australia, France, Italy, Spain, Portugal, Chile and Argentina. I work closely with the Trade Industry - (Retail Stores & Restaurants) introducing, educating and positioning exciting and unique brands to wine enthusiasts all over the world.

Tuesday, July 26, 2011

Quinta De La Rosa LBV Port 2004

Grape Variety: Touriga Nacional, Touriga Francesa, Tinta Barroca and Tinta Roriz

Growing Region: Pinhao, Douro Valley, Portugal

Alcohol: 20%

Chief Winemaker: Jorge Moreira

This LBV 2004 port was made in the traditional manner - foot trodden in granite Lagares from 'A' grapes grown at Quinta de la Rosa. Ports from the 2004 vintage at De La Rosa tend to be very concentrated, with a high alcohol level and good acidity. A good portion of the grapes were trodden in temperature controlled granite Lagares; the rest were pumped over in small stainless steel vats. This LBV was matured in large wooden casks called 'tonels' in their cellars for 4-6 years until ready for bottling, The 2004 LBV was bottled in June 2008. Unlike most port shippers, all products are stored and bottled in the Douro (at La Rosa and not Porto), allowing full traceability and ensuring quality from grape to bottle.
The glass is filled with a lively, profound ruby colour. Initially on the nose you have young, fresh aromas of wild berries and wild roses, whilst also showing sweeter notes like those wafts emanating from a cake shop.
With 90g/L of residual sugar - the palate has vigour and strength, with a seductive roundness and 'moreish' quality encouraging you to take another sip and another. This port has extraordinary structure and tannins giving it length and guaranteeing its longevity if you were to age it, but why wait. This Port has not been filtered and might throw a little sediment, so it may require decanting near the end if the sediment is resting on the bottom. Serve at 16-18C.

Drinking perfectly well this winter season, and will age for another 8-10 years.

Perfect match with chocolate dessert, fruit cakes, blue cheeses or on its own, enjoy.

Tradition and quality can go hand in hand.



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