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Friday, September 8, 2017

Quinta de Lemos - from Dao, Portugal






2009 Quinta de Lemos Dao Dona Georgina...$49.99
The 2009 Dona Georgina is revisited for a checkup and it is nice to say it keeps improving. Big, full and fleshier than its 2008 predecessor reviewed in the past--both creatures of their vintages--this is one of the lusher and richer wines the winery has produced at its young age. Sexy but well balanced, this is the crowd-pleaser, but there is also good structure. It is aging well and should continue to do so for the next decade or more.
Rated 93/100 The Wine Advocate
A blend of Touriga Nacional and Tinta Roriz, both originally from the Dão region, this sophisticated, rich wine is firmly structured. The granite soils bring out a strong mineral texture that is balanced by opulent black fruits. This is a powerful wine, dense and still developing. Drink from 2016.
Rated 94/100 Wine Enthusiast

The masterpiece of Quinta de Lemos, Dona Georgina blends the best of two worlds - Touriga Nacional & Tinta Roriz. The most expressive of the QdL wines, the fruit and the finish are splendid with hints of game and leather to go with the violets the Touriga Nacional is recognized for.

With incredible aging potential, the texture is quite mineral, with ripe plums, candied orange and bergamot, resinous woods and spices. A long and concentrated finish wraps it all up in one beautiful present.
GRAPES: Touriga Nacional, Tinta Roriz
Only 388 cases made


2005 Quinta de Lemos Dao Dona Santana...$26.99
Very fragrant,with sweet and appealing ripe fruit standing out, greedy and full in the mouth with wellmeasured tannins. Final aroma with sweet spices, making it an appealing and attractive wine.
60% Touriga Nacional, 20% Tinta Roriz and 20% Alfrocheiro, aged for 18 months in mostly used French oak.
Vine Age: 10 years 
These wines are obtained after fermentation at a controlled temperature in order to preserve all their aromatic elegance, in big wooden barrels and stainless steel tanks, for 20 days. The wine is made by malolactic fermentation in barrels of French oak and has a subsequent maturing period of 18 months in order to potentiate its structure and complexity.


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