Redoma Tinto 2006, Nieport

VARIETIESTouriga Franca, Touriga Nacional, Tinta Roriz, Tinta Amarela, Tinta Cão. BOTTLINGAugust 2007. TEMPERATURE AT SERVING18 °C. We also recommend brief decanting before enjoying the wine. TASTING NOTESRedoma is like the Douro, with character and strong personality: a wine with great structure, fine tannins and huge persistence. Redoma is produced from several vineyards located in Cima Corgo Region. These are over 60 year old vineyards mainly north facing where we can find a typical field blend of Touriga Franca, Touriga Nacional, Tinta Roriz, Tinta Amarela and Tinto Cão. At Niepoort we feel Redoma is the perfect Douro ambassador. Dark rubi colour, earthy and spice aromas along with small berries fruits, pepper and esteva aromas, plenty of Douro character, everything involved by an elegant and discrete smoky aroma without overcoming the other characteristics. The palate is vibrant with very well defined structure, with fruit and minerality getting together with good freshness and present but fine tannins, very long and persistent. Great ageing potential. AGEINGThe wine is ready to be enjoyed already; it will however improve in the bottle to at least until 2012. FOOD PAIRINGIt is a great wine for special occasions. We recommend it to game and red meat dishes with spicy sauces. TERROIR- region: Douro- soil type: schist- average vine age: 60 yeaars VINIFICATION2005 was a dry and hot year in the Douro region; a very hot summer gave rise to vine stress special in south facing vineyards. A light rain shower in early September allowed a complete fruit maturation with some very good acidity. The harvest occurred in the 2nd half of September to 20 kg small boxes. After careful selection in the vineyard, overripe grapes were sorted out in the winery. After total destemning, 50% of the grapes fermented in traditional stone lagares with temperature control system and gentile foot treading and the other half in stainless steel with more than 15 days of total maceration. The wine aged in French oak barrels during 18 months, where they done the malolactic fermentation. Free SO2 at bottling: 28 mg/l ACCOLADESWinner of the 10. Slovenian Wine Festival in the red wine category Robert Parker: 89/100Wine Spectator 91/100