Macanita Tinto 2016

  • 93 Wine &
    Spirits
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Macanita Tinto 2016  Front Bottle Shot
Macanita Tinto 2016  Front Bottle Shot Macanita Tinto 2016  Front Label

Product Details


Varietal

Region

Producer

Vintage
2016

Size
750ML

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Winemaker Notes

Professional Ratings

  • 93

    António and Joana Maçanita are the brother-and-sister wine- making team behind this project. They source the fruit for this red in the Cima Corgo, focusing on touriga nacional, with one-quarter of the blend coming from an 80-year-old mixed planting, and another fifth from sousão. They ferment without added yeasts and age half the lot in stainless steel, the other half in French barriques. What’s impressive about this wine is its tightness and restraint, its tart fruit allowing space for complexity to show through. You might find notes of sour plum, crushed roses and fresh tobacco. And if you give it time to open, the bright spice reveals a web of root and fruit flavors, the earthy tannins interwoven with the sunny, floral, schist-dusted fruit of the Douro.

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Macanita

Macanita

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Macanita, Portugal
Macanita View of the Maçanita Vineyards in Douro Winery Image

What are the odds of having two talented oenologists in the family?

In Douro, Portugal, brilliant brother and sister team Joana & Antonio Maçanita have managed to pool their considerable winemaking talent to showcase the breadth of terroir in the oldest classified European appellation. Sourcing from sites spread across the 3 subzones of the Douro, the Maçanitas use classic Douro grape varieties with modern winemaking techniques to produce wines of balance, elegance and true Douro character. 

These siblings aren’t afraid of pushing the boundaries and forcing us to leave our comfort zone, meet the Maçanita’s and get to know their wines!

António is today a well-known name, for his commitment in the Alentejo region and more recently for the Azores project, wines that represent some of the greatest discoveries in the last years. Stunning Arinto dos Açores, Terrantez do Pico and Verdelho. Joana is also committed to awaken Algarve, once a very well-known region. She is consulting six wineries in the southernmost of Portugal. This brother and sister team has captured the spirit of the Douro as only they are able.

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

How to Serve Red Wine

A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.

How Long Does Red Wine Last?

Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.

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The home of Port—perhaps the most internationally acclaimed beverage—the Douro region of Portugal is one of the world’s oldest delimited wine regions, established in 1756. The vineyards of the Douro, set on the slopes surrounding the Douro River (known as the Duero in Spain), are incredibly steep, necessitating the use of terracing and thus, manual vineyard management as well as harvesting. The Douro's best sites, rare outcroppings of Cambrian schist, are reserved for vineyards that yield high quality Port.

While more than 100 indigenous varieties are approved for wine production in the Douro, there are five primary grapes that make up most Port and the region's excellent, though less known, red table wines. Touriga Nacional is the finest of these, prized for its deep color, tannins and floral aromatics. Tinta Roriz (Spain's Tempranillo) adds bright acidity and red fruit flavors. Touriga Franca shows great persistence of fruit and Tinta Barroca helps round out the blend with its supple texture. Tinta Cão, a fine but low-yielding variety, is now rarely planted but still highly valued for its ability to produce excellent, complex wines.

White wines, generally crisp, mineral-driven blends of Arinto, Viosinho, Gouveio, Malvasia Fina and an assortment of other rare but local varieties, are produced in small quantities but worth noting.

With hot summers and cool, wet winters, the Duoro has a maritime climate.

ONYOBMATI75_16_2016 Item# 542576

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