Quinta do Crasto Douro Red Reserva Old Vines 2016
#49 Wine Enthusiast Top 100 of 2020
The nose is very expressive, revealing the unique characteristics of its old vines: complex aromas of fresh gum cistus and berry fruit well integrated with light cocoa hints. Elegant on the palate, evolving into a firm wine, with excellent volume and a compact structure made of fresh, velvety-textured tannins. This is a wine with a distinctive identity and a long lingering, balanced finish.
This bold red pairs well with venison, beef and pasta dishes.
Critical AcclaimAll Vintages
A blend of 30 grape varieties from vines aged at least 70 years old, this wine boasts density and a firm structure. It’s powered by tannins, dark black-fruit flavors and great concentration, and is an impressive wine that needs much more time. Drink from 2022.
The 2016 Reserva Old Vines (an average age of 70 years) represents 37 of Crasto's 42 plots and/or small vineyards of old vines. In 2016, three were discarded for poor performance, while Maria Teresa and Ponte were not included because they were bottled separately this year. It was aged for 16 to 18 months, depending on lot, in 65% new oak (85/15 French and American) and comes in at 14.5% alcohol. Solid in the mid-palate, this has impressive depth and a seductive demeanor. The finish lingers beautifully. After an initial creamy hit of texture, it becomes silkier and sensual. Beautifully balanced, this has moderate tannins. It drank well after some hours of double decanting, but it is not really ready to drink. It will be much better around 2023, although it is approachable. How does it compare to the 2015 revisited this issue? They weren't really tasted together, although in relatively close proximity. The 2015 may have better-defined fruit. This might have a little more depth. They are both very fine and a lot of fun. They both need to develop some complexity. It will take a few years to determine who the winner is for sure. I lean to the 2015, but let's call it even for the moment.
This has aromas of blackcurrants, dried geraniums, cloves and walnuts. It’s full-bodied with firm, integrated tannins and wonderful depth. Layers of ripe black fruit with cacao beans on the finish. Drink or hold.
Nestled on a privileged location in the Douro, Quinta do Crasto is one of the oldest winemaking estates in the region – the name ‘Crasto’ is derived from the Latin word ‘castrum’, which means ‘Roman fort’. The first known references to Quinta do Crasto can be traced back to 1615, long before the Douro became the world’s first Demarcated Wine Region in 1756. In the early 1900s, Quinta do Crasto was purchased by Constantino de Almeida, the founder of the famous Constantino Port house. Today, his granddaughter, Leonor Roquette, and her husband Jorge Roquette own and manage the estate, together with their sons, Miguel and Tomás. The Roquette family has invested tremendous time, attention, and resources to rebuild and expand the vineyards and facilities to produce top quality Port and Douro table wines. Vineyard mapping, DNA-matched replanting, a new state-of-the-art wine cellar and centuries of tradition mean that no detail in the winemaking and vineyard management is overlooked.
Quinta do Crasto produces different styles of port and table wines each year. Together with their winemakers and their entire team, they seek to produce year after year wines that display the unique and beautiful characteristics of the Douro, through a tireless devotion to tradition, integrity and excellence.
Best known for intense, impressive and age-worthy fortified wines, Portugal relies almost exclusively on its many indigenous grape varieties. Bordering Spain to its north and east, and the Atlantic Ocean on its west and south coasts, this is a land where tradition reigns supreme, due to its relative geographical and, for much of the 20th century, political isolation. A long and narrow but small country, Portugal claims considerable diversity in climate and wine styles, with milder weather in the north and significantly more rainfall near the coast.
While Port (named after its city of Oporto on the Atlantic Coast at the end of the Douro Valley), made Portugal famous, Portugal is also an excellent source of dry red and white Portuguese wines of various styles.
The Douro Valley produces full-bodied and concentrated dry red Portuguese wines made from the same set of grape varieties used for Port, which include Touriga Nacional, Tinta Roriz (Spain’s Tempranillo), Touriga Franca, Tinta Barroca and Tinto Cão, among a long list of others in minor proportions.
Other dry Portuguese wines include the tart, slightly effervescent Vinho Verde white wine, made in the north, and the bright, elegant reds and whites of the Dão as well as the bold, and fruit-driven reds and whites of the southern, Alentejo.
The nation’s other important fortified wine, Madeira, is produced on the eponymous island off the North African coast.
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.