Laurent-Perrier Grand Siecle No. 26 is a blend of 58% Chardonnay, 42% Pinot Noir

 white gold in color with delicate and persistent bubbles, Grand Siecle No. 26 offers a very complex nose which mixes honeysuckle, lemon, clementine and fresh butter aromas, followed by notes of hazelnut and a touch of honey. The feel in the mouth is very delicate and fresh with candied lemon and fresh hazelnut aromas. The palate is silky and mineral with notes of honeysuckle, flaked almonds and clementine.

It pairs with high quality produce and refined dishes, including shellfish, noble fish and white meats such as Thai style langoustine tartare and fine roasted poultry.

• 3 exceptional years chosen for their complementarity among the rare Laurent‑Perrier vintages.


• A majority of Chardonnay complemented by Pinot Noir from a maximum of 11 Grands Crus out of the 319 Crus in the Champagne region.
  


• Aged for 10 years on the lees for the bottle format and a few more years for the magnum format.

Vintage in Champagne is usually synonymous with excellence for Prestige Cuvées. Contrarily, Laurent‑Perrier believes that only the art of assemblage can offer what nature can never provide, that is, the perfect year.

The expression of the perfect year is that of a great champagne wine that has long ageing potential and over time develops depth, intensity and aromatic complexity yet retains its freshness and vibrancy.

Since 1959, Grand Siècle has been revealed only 26 times in bottle format and 23 times in magnum.

The « Grand Siècle » (Great Century) is the name given to one of the most prosperous periods (17th century) in the history of France known for the capacity of man, through his works, to create what nature cannot. Louis XIVth, known as the « Sun King », by creating the « Château de Versailles » and its gardens, was the architect of this model of harmony, balance and perfection.

The symmetry and perspective of the « Jardins à la française », the capacity to grow Mediterranean fruits (especially Oranges inside the « Orangerie ») in such a Northern climate, creating the Grand Canal, the fountains and ponds with no nearby rivers are many illustrations of this ability of man to sublimate natural elements. The name of Grand Siècle was chosen for Laurent‑Perrier’s Prestige Cuvée based on this common vision to reach a perfection that Nature, on its own, cannot provide.

Review:

This is really something. Electric on the palate. The aromas are so complex with sliced fresh and dried ginger, subtle pie crust, tarte tatin and hints of nutmeg with some salted caramel. Toasted bread, too. Always subtle. The palate is full- to medium-bodied yet hemmed-in with a freshness and balance that draws you back. Savory and vibrant. It's full of energy. Spectacular. Fascinating. Symphonic blend of 2012, 2008 and 2007. 65% of the 2012, 25% of the 2008 and 10% of the 2007. Eight grand cru. Chardonnay 58% and 42% pinot noir. Disgorged February 2023. 10 years on the lees. 7g/L dosage.

-James Suckling 100 Points 

Milsetentayseis 1076 Ribera del Duero Tinto is made with 95% Tempranillo and 5% other native varieties.

TASTING NOTES: A product of its unique landscape, extreme altitude and mineral-rich soil, 1076 Tinto is a bold wine with a distinct character designed to evolve over time. Its freshness and intensely fruity expression are representative of a modern style, moving away from excess, in search of the elegance, smoothness and balance found in the great wines of the world.

TERROIR: A recently restored vineyard situated at over 3,280 feet of altitude where ancestral vines over 100 years old grow harmoniously together with new, indigenous plantings in varied soil comprised of red clay, sand and mineral deposits of quartz, mica, and feldspar.

WINEMAKING: Hand-harvested from a selection of the best plots in the vineyard then separated into concrete, oak or stainless steel fermentation vats depending on the characteristics of the grape and the soil where it was grown. Its production is defined by the team´s constant vigilance throughout the process and their in-depth knowledge of the region, the soil and the native varieties that thrive there.

Pair with spit-Fire Roasted Suckling Pig.

Contact us direct for discount on 6 and 12 bottle purchases

The Opus One 2018 offers profuse aromas of blackberry, cassis, and black cherry. Elegant notes of violets, white pepper and rose petals follow and together they deliver a very seductive bouquet. The seamlessly layered flavors build to a crescendo of fresh and juicy black-fruit, accented with hints of orange zest, licorice and dark chocolate. Beautifully balanced, the smooth round tannins and fresh acidity combine to create a soft, creamy mouthfeel and extend the flavors into a long persistent finish.

Blend: 84% Cabernet Sauvignon, 6% Petit Verdot, 5% Merlot, 4% Cabernet Franc, 1% Malbec

Reviews:

Extremely perfumed and floral with lavender, lilacs and violets to the sweet, ripe berries, such as blackberries and blackcurrants. Some slate and graphite, too. It’s full-bodied, yet ever so balanced and refined, with super fine tannins that last for minutes. Fresh herbs, such as bay leaf and lemon grass highlight the dark fruit. The quality of tannin is exquisite with wonderful polish and refinement. Lasts for minutes. So wonderful to taste now, but better after 2026.

99 Points James Suckling

Beginning in 1993 and following in the tradition of great Bordeaux estates, Opus One created a fine second wine called Overture. Every acre of the estate vineyard is meticulously farmed with the attention to detail and singular focus required to produce Opus One. This scrutiny carries through the blending process and certain lots will not be included in the final Opus One blend. Yet, when these lots are afforded additional time in barrel along with the added flexibility of blending across multiple vintages, the final wine achieves a remarkable elegance and complexity.

Overture displays a vibrant garnet color with expressive aromas of fresh red fruit. Notes of bright cherry and red currant are underpinned by more earthy tones of ground cocoa, cedar and vanilla. Extended barrel aging gives the wine an elegant texture accentuated by round tannins and a soft mouthfeel.

Review:

The first time specific blocks have been used for this wine. Dark forest berry notes on the nose with perfumed elements and notes of milk chocolate. Supple and agile, generous with textured, slightly grainy tannins that are so pleasant - expansive and round in the mouth. It's well built and very approachable with blackcurrant and black cherry flavours on the palate. Concentrated, deep and layered but still with elegance. Extremely characterful. A blend of the 2018 and 2019 vintages with 18 months ageing in French oak barrels. 1% Petit Verdot completes the blend.

-Decanter 93 Points

Paul Hobbs Edward James Estate Chardonnay Russian River Valley is made from 100 percent Chardonnay. 

This small five-acre estate named after Paul's great-grandfather, Edward James, rewards us with a chardonnay that is pale straw in color with inviting aromas of lemon zest, red apple skin, gardenia, and honeysuckle. A creamy mouthfeel on the palate evolves into poached pear, ginger spice, and brioche that come together with a crunchy acidity and lively finish.

Review:

The 2022 Chardonnay Edward James Estate was named after Paul’s grandparents on his father’s side and originates in a vineyard planted entirely to Hyde Wente clone of Chardonnay. It was raised in French oak for 18 months on the lees. In the glass, it’s highly expressive and layered with aromas of toasted spice, incense, honeysuckle, quince, and preserved citrus. Medium to full-bodied, it has a fantastic, long, supple texture with a linear, crystalline feel, great, evenly fresh acidity, and a salty, mouthwatering finish. This is my favorite of the white wines at this tasting. Drink 2025-2037.

-Jeb Dunnuck 97 Points

Paul Hobbs Chardonnay Ross Station Estate is made from 100 percent Chardonnay. 

Colored in pearlescent pale straw tones flecked with gold, our 2022 chardonnay from Russian River Valley’s cool Green Valley opens with a refreshing swirl of clover and fresh-cut alfalfa laced with spring blossoms around hints of white peach and citrus that open to crisp Fuji apple and warm baking spice. Apple notes carry through in the mouth over complex layers of crème caramel and butterscotch, all lifted with the bright energy of juicy acidity and savory oyster shell minerality. The rich, structured finish is touched with sea salt—the briny tension in elegant balance with a touch of new oak.

Reviews:

Green tint to the light yellow color. A very tight 2022 for this hot vintage, showing tension and focus. Medium- to full-bodied with super integrated tannins that show such length and intensity. It gives a beautiful nod to grand cru Burgundies of yesteryear. Love this. Drink or hold.

-James Suckling 97 Points

Technically from Green Valley of the Russian River Valley, the 2022 Chardonnay Ross Station Estate is a bright yellow green hue and comes from the Hudson Vineyard, which sits on pure Goldridge soils and includes some of the later ripening Calera clones. Aged 18 months in barrel, the wine has a Grand Cru-like richness and layered depth. In the glass, it shows off a wonderful bouquet of candied apple, honeysuckle, lemon oils, and almond. The palate is rounded, with a silky texture and great acidity that propels it through the palate to its long finish with notes of almond. This is an exceptional wine to drink over the next 10-12 years. 460 cases were produced. Drink: 2024-2036.

-Jeb Dunnuck 97 Points

Rinaldi Malvasia di Castelnuovo Don Bosco Tasting notes: Frizzante style, with hints of black pepper, cherries and red fruit notes. A frothy, & slightly sweet aperitif…

Vines are planted on limestone soils. Only 63 hectares exist of this very small DOC of Malvasia di Castelnuovo Don Bosco. Grape varietal is Malvasia di Schierano.

Pairs well with dessert and Asian food.

Rinaldi Red Dream is made from 100% Malvasia

this wine is obtained with  a cold maceration (13° C) for 48 hours. We work in this way just to extract the color and the wine scent from the peels.
Then we soft press the grapes and we separate the solid part from the liquid part and we have the juice.
Then we keep the wine at 0 degree Celcius (32 degrees Fahrenheit) temperature and we have a natural cleaning of the must.
When we decide to bottle it the temperature increased at about 17 degrees Celcius, and when we reach 5.5% Alcohol by Volume and the desired atmospheric pressure is obtained, about  2 atmospheres, we block the fermentation with the cold and we filter it again and
finally, we put it in bottle.
The wine is ruby red but not too deep, fruity and pleasant. It's a dessert wine, it is possible to appreciate it at his best if you serve it chilled.

This frothy and fruity red wine delivers flavors of honeysuckle and black pepper. Light, fun and exciting; it’s great for parties and light fare. 100 % Malvasia Nera.

"The non-vintage Rinaldi Red Dream, which comes from 100% Malvasia Nera, has about 7% alcohol, so it is slightly more potent than its two siblings. Gorgeously fresh and frothy, with loads of cherry, honeysuckle, spice box and spring flowers, this is an exciting party wine that is brilliantly packaged, and I doubt a person can be found who would dislike it. However, these wines are meant to be drunk in their exuberant youth, so this one as well as the following two efforts should be consumed over the next 6-12 months."
- Wine Advocate (Issue 201, June 2012), 90 pts

"This Wine is a bit heavier than a bracchetto, but it shares the sweetness, effervescence and low alcohol that make it a delicious dessert wine. The added weight suggests pairing it with desserts that include ice cream."
- Washington Post (February 8th 2012), **

When the founding fathers of the Napa Valley carved out new sub-AVAs (American Viticultural Areas) in the 1980s, Soda Canyon Ranch was not yet on anyone’s map. The vineyard is neighbored to the northwest and west by the winegrowing districts of Stags Leap District and Oak Knoll District, respectively, which were among the early pioneers of California Cabernet Sauvignon to attain global fame. To the northeast and southeast—and further off the beaten path—were Atlas Peak and Coombsville, thought to be the next frontiers for the emerging wine-producing region.

With richness and depth of flavor, the 2018 Timeless Napa Valley is the embodiment of patience and attention to detail. Decades of experience at Soda Canyon Ranch allow winemaker Nate Weis and team to highlight the individual merits of each block. Combining the strongest lots from each resulted in a refined and harmonious bottling.

In 2018, the diurnal shift at Soda Canyon Ranch produced a darker, lusher fruit profile of Cabernet Sauvignon. Simultaneously, the overnight recovery periods resulted in expressive and refined Merlot, giving the wine a pleasant profile of bright, red fruit. With an extended harvest window, the signature, plush density and structure of Petit Verdot is also prevalent in the final blend. Cabernet Franc thrived in 2018 with its predilection for the cooler soils and the climate of blocks 5, 6, 16, 20 and 21—areas we call the Transition Zone and Hardpan Alley. The variety’s floral and tobacco-like aromatics are accentuated, and its more aggressive nature for back-end tannins tamed.

Once blended, the 2018 vintage rested in French oak barrels for 16 months, developing flavors of vanilla and baking spice. Velvety tannins dance across the palate of bright and lingering cassis. With a smooth finish, this is a comforting wine of elegance and depth—a sophisticated expression of the sedate summer.

Review:

This is a little old-school and shows lots of dark berry, chocolate and dried fruit. It’s full, dense and layered with fleshly sensibility. Velvety texture.

-James Suckling 93 Points

It is the purest example of tempranillo grapes from Rioja Alavesa. Coming from a vineyard over a hundred years old with an extremely low production. You can taste a high concentration of ripe fruit, well-bodied, with a final touch of toffee and lime soil plus a perfect acidity which makes this wine fresh and very tempting.

VINEYARD From the Cuba Negra Vineyard in southern Labastida, the El Belisario bottling comes from Tempranillo vines planted in 1910.

ALCOHOL 14.5%

PROCESS Fermented naturally in oak foudre. Malolactic fermentation and aging occur in 100% new French oak barriques over two years.

TASTING Along with its brilliant garnet color, aromas of cherries, dried plums, black pepper, and savory mushroom leap from the glass. The palate is fresh and concentrated with mixed red and black fruit, chocolate, menthol, and coffee. Displays a surprisingly elegant nature. Pair with game, red meat and dark chocolate.

Review:

One of those wines that makes you belief in the special magic of old vines, El Belisario hails from La Greña, parcel planted on limestone rich soils in 1910. Aged in older French barrels, it's a focused, nuanced, wonderfully expressive Tempranillo with raspberry, pomegranate and red cherry fruit, filigree tannins, energetic acidity and sweet, caressing oak spices.

96 Points - Top Rated Single Vineyard in Tim Atkin's 2023 Rioja report

Verite Le Desir Red is made from 82% Cabernet Franc, 12% Merlot, 6% Malbec.

The 2018 Le Désir has a dark inky appearance with a violet hue that extends to the rim. The compelling characteristics of Cabernet Franc are expressed on the nose and palate with flavors of crunchy cranberry, ripe raspberry, red currant, dried sage, crushed mint, and cinnamon bark; followed by spice cake, subtle vanilla liquor, and singed toast. The persistent finish and bright acidity suggest the wine will continue to evolve in the cellar for many years to come.

Review:

The Cabernet Franc blend of the trio, the 2018 Le Desir is 82% Cabernet Franc, 12% Merlot, and 6% Malbec, and as with all these wines, it was brought up in new barrels. Ruby/purple and not completely opaque, it offers up a classic Cabernet Franc nose of mostly red fruits, spring flowers, damp earth, cedary spices, and truffle. Medium to full-bodied on the palate, it shines for its incredible elegance and purity more than outright power, yet it still brings plenty of richness. With ultra-fine tannins, perfect balance, and one heck of a great finish, it's another great, great wine from this estate. 

Jeb Dunnuck 98+ Points

Wolfberger Alsace Grand Cru Riesling Rangen de Thann is made from 100 percent Riesling. 

 Mineral, spicy, minty with some eucalyptus notes, tropical fruits, grapefruit. Balanced and exotic in the finish, with long lasting flavors.

The Rangen Grand Cru is located in Thann, deep in the south of Alsace. Its particular soil is made of volcano-clastic rocks that drink up the heat of the day and send it back out again at night. The composition of the soil allows the roots of the vines to drink deeply from the mineral-rich sub-soil. Its southern exposure has the advantage of refreshing, drying winds in case of dampness. The high slopes are quite steep, reaching 68% in some places, requiring that the harvest be done by abseiling or roping down. Perfect for aging, these wines will reveal even more qualities after several years in the cellar.

Pair with Serve with fish, seafood, sushi, sashimi, goat cheese, vegetarian food.

   Review:

"Aromas shimmy out of the glass. An enticing haze of petrol is lifted by lime and grapefruit zest, as well as pineapple. The texture of this wind is smooth and heavy, but the acidity and citrus notes bring freshness and light. A long finish carries just a hint of menthol. - LAYLA SCHLACK"

- Wine Enthusiast (November 2021), 93 pts

This wine reveals a complex and elegant bouquet that combines ripe fruit, leather and a fine woodiness. Round and warm on the attack, the palate is supported by solid tannins and a pleasant freshness in this harmonious and well textured wine.

The Merlot bring fruity notes and minerality from the clay-limestone terroir, enhanced by the incredibly expressive and spicy Cabernet Franc.

Review:

"A terrific effort from this large and immaculately maintained property on the clay-limestone slopes of the Côtes de Castillon, the 2019 d'Aiguilhe exhibits aromas of cherries and cassis mingled with notions of burning embers, licorice and warm spices. Medium to full-bodied, layered and concentrated, with lively acids, powdery tannins and a mineral finish, it's intelligently matured in tank and large-format oak as well as small barriques. - William Kelley"

- Robert Parker's Wine Advocate (April 2022), 92 pts

"The 2019 d'Aiguilhe has a really lovely bouquet of ample black cherry, mulberry and light floral scents, very pure and delineated. The palate is medium-bodied with cedar-infused red fruit. While not as exuberant as the aromatics, this is nicely detailed and quite poised on the finish. No, I still cannot pronounce its name, but this Castillon Côtes de Bordeaux is well worth seeking out. - Neal Martin"

- Antonio Galloni's Vinous (February 2022), 92 pts

Production notes:

CONCHA Y TORO Cabernet Sauvignon Puente Alto Don Melchor is made from 92% Cabernet Sauvignon, 6% Cabernet Franc, 1% Merlot, 1% Petit Verdot.

Deep violet in color, intense, and with a great aromatic complexity of red fruits together with floral notes of violets and roses. On the palate, it is a tasty wine with a soft spell and a superb freshness, along with the elegance and power so characteristic of Puente Alto. It is a wine with a velvety texture, lush body, and a very long and persistent finish.

 Review:

Deep and serious with black olives, blackberries, blueberries, tobacco leaf, sweet red capsicum, ash, dried meat and a hint of black chocolate. This is a more direct, full-bodied Don Melchor, filled with solid blackberries and wrapped by tight, fine-grained tannins. Long and deep. 92% cabernet sauvignon, 6% cabernet franc, 1% merlot and 1% petit verdot. Better after 2024.

-James Suckling 97 Points

“1752” is the name of the Damilano Barolo Cannubi Riserva, in honor of the year in which the historic bottle was first marked “Cannubi”. It still exists today perfectly conserved by the Manzone family in Bra, close to Barolo. The bottle is clearly marked as being of “1752” vintage, indicating that Cannubi historically precedes Barolo. 

About the Vineyard:

The Cannubi Cru is in found within one of the 6 core zones which comprise a UNESCO heritage site in Italy. A mixture of Tortonian and Helvetian calcareous marl gives the grapes intense aromas of cherry, plum and tobacco, rose and violet in sequence. Its low potassium and high calcium/magnesium content offer the wine a fine and polished touch. The vineyard is located at about 270 m. a.s.l. and has a south-east sun exposure. Barolo Riserva Cannubi 1752  It is a small plot of about 2 hectares of Nebbiolo vines, currently between 30 and 50 years of age.

Tasting Notes:

Garnet ruby red in color, the bouquet is intense and balanced, with notes of violet, red fruit, cherry and plum, spices,  liquorice, cocoa, leather and tobacco. Dry, robust, full-bodied, very persistent, rich and velvety

 Food Pairing:

This wine is excellent with typical piedmontes pasta (tajarin, ravioli); perfect with red meat, braised and roast meat, game and absolutely ideal with all types of cheeses.

Review:

J. Davies Nobles Vineyard Pinot Noir is made from 100 percent Pinot Noir. 

The Nobles Pinot Noir starts off with aromas of rich strawberry, black cherry and Earl Grey tea, followed gracefully with coriander and exotic spices. The palate offers a juicy mid-palate of blueberry and plum layered with mocha and rhubarb, closing with a long-integrated acidity.

Review:

Elegant and pure-tasting, with red berry, plum and raspberry flavors that are well-structured. Toasty midpalate, with a rich finish that offers spicy minerality. Drink now through 2026.
-Wine Spectator 92 Points

J. Davies Nobles Vineyard Pinot Noir is made from 100 percent Pinot Noir. 

The 2020 Nobles Vineyard Pinot Noir’s aroma elegantly opens with blueberry compote, dark cherry and dried citrus peels, followed with a touch of baking spice and a hint of forest floor. The palate’s bright entry leads to notes of cranberry, red raspberry and a sprinkle of black tea, while a crisp acidity supports silky tannins to a clean finish.

Review:

Bountiful black-cherry flavors and good balance make this full-bodied wine difficult to resist. Black-fruit flavors are rich and well concentrated, backed by a light touch on the oak spices that emerge on the finish and add nice complexity.

-Wine Enthusiast 93 Points

This carries the forest green scent of the far-coast hills, a savory pinot noir with mineral intensity. The wine’s cherry-red fruit ripens on the eastern, leeward slopes of the second ridge in from the Pacific, that ripeness tamed by an earthy evergreen scent lasts for minutes, as if breathing the air at the edge of a redwood grove.

-Wine & Spirits 93 Points

Domaine Nico le Paradis Pinot Noir is made from 100 percent Pinot Noir. 

The cool climate vineyard that belongs to Laura and her sister Adrianna Catena feels like paradise itself to Laura. It is lined by trees and fruit orchards, with majestic views of the Andes. Inside the 12 Hectare vineyard, there is a little house with two tiny bedrooms and a kitchen, where Laura dreams of spending a whole month reading books-Laura's version of paradise. The little house is affectionately named Chateau Laura. About the Vineyard The tiny parcel where Le Paradis is grown was planted in 2011 with Dijon 667 Clones over two acres. Wine Production The grapes from this small parcel were elaborated in 15 separate microvinifications.

All the microvinifications were fermented with indigenous yeast. 20% of the microvinifications were fermented with 100% whole clusters in oak roll-fermentor of 600L and low temp (22 Celcius degrees). 40% were fermented with 20% whole cluster in small vats of 800L and 40% fermented in small vats of 800L without sulfites until 4%V/V of alcohol.

Review:

From soils rich in calcium carbonate and sand, in a vineyard 1,600 meters above sea level, this wine comes from a selection of 2.7 hectares that produced very little fruit in 2016, just barely enough to fill 800 bottles. But watch out for this white, with its edge, its minerality, those saline notes that are so characteristic of chardonnay from the chalky Gualtallary soils. The wine was aged for a year in used barrels, and it has some of the toast, but here it’s the deep minerality that dominates.

Patricio Tapia - Descorchados 96 Points

Exceptionally aromatic with aromas of violets, hints of blackberry, blackcurrant and black plum on the nose. There is some spice that is balanced with fresh acidity and minerality. A long finish with ripe but firm tannins.

Dow's Senhora da Ribeira can be enjoyed anytime and pairs wonderfully with chocolate desserts and soft cheeses like creamy Stilton or Roquefort.

Review:

Rich and fruity, this wine is packed with intense black-currant flavors. It is perfumed, ripe with a good tannic background. The density of the wine and the firm structure point to a long aging process. Drink this beautifully structured wine from 2026.

-Wine Enthusiast 93 Points

Winemaking:
Senhora da Ribeira has one of the most advanced specialist wineries in the Douro, combining the best of traditional winemaking practice, evolved over centuries, and the latest state-of-the-art automated systems. Three granite ‘lagares’ for foot treading are complemented by three ‘robotic’ lagares, designed by the Symington family and installed in the quinta’s winery in 2001.
It has long been recognised that traditional treading produced some of the finest Ports, but there are some drawbacks involved in traditional treading; temperature control is difficult, there is a limit to how long people are willing to tread and they need to sleep. The winemaker’s options are therefore limited, he or she cannot order treading at different times through the night, or pull people off the picking team at will. Furthermore, emptying the traditional lagar takes a long time; in the meantime the fermentation process is accelerating away. A further handicap arose over recent years, when an increasing scarcity of labour obliged producers to look for less labour-intensive vinification solutions. The Symingtons opted to devise a mechanical means of replicating the proven method of foot treading. The result was the Symington ‘robotic lagar’, an automated treading machine which exactly replicates the gentle action of the human foot and which has revolutionised winemaking in the Douro Valley. This equipment is very expensive but the results have been so good that an increasing proportion of Dow’s finest wines are now made in these automated lagares. Approximately half of the wines for Dow’s much praised 2003 Vintage were vinified in them.
The Senhora da Ribeira’s Quinta Vintage Ports have amassed a highly impressive number of awards: three Gold Medals at the International Wine Challenge, (2008, 2006 and 2001, for the 2005, 2002 and 1999 Vintages, respectively) as well as seven Silver Medals and two Gold Medals at the International Wine & Spirit Competition (London, 2008 for the 2005 Vintage and 2002 for the 1998 Vintage). In September 2006, Jancis Robinson MW wrote, “One very exciting new bottling is Dow’s Quinta da Senhora da Ribeira 2004...this single quinta bottling demonstrates superb quality with wonderful vibrancy. Great wine in any context - not that unlike some California reds! This is definitely a wine to look out for when it is released.”
Wine Profile
The very hot climate through the summer at this vineyard results in highly complex and concentrated wines but very low yields. Colours of the musts in the fermentation tanks are always purple-black due to the very high skin to juice ratio. The old vines add further to the intensity of the wine as they make up a very large percentage of the vineyard. The resulting wine can be described as being the essence of Vintage Port, with powerful wild red-fruit flavours, leading into rich black chocolate notes, the whole balanced by complex, attractive and peppery tannins.

One of the Douro’s most beautiful vineyards, Senhora da Ribeira is located 24km (15 miles) upriver from Quinta do Bomfim in the remote Douro Superior. The vineyard commands a magnificent north bank position, overlooking a broad sweep of the Douro, directly opposite another famous Symington owned vineyard: Quinta do Vesuvio. Senhora de Ribeira was built close to an ancient river crossing, guarded by two 12th century castles on either side of the river built by the Moors during their centuries long occupation of Iberia. A small chapel dedicated to the ‘Lady of the River’ (literally: Senhora da Ribeira) has stood here for centuries and gave the quinta its name. Travellers would pause here to ask for a safe river passage and onward journey.

Senhora da Ribeira’s wines are some of the finest in the Douro and they complement those from Bomfim in the composition of Dow’s classic Vintage Ports. The quinta’s high proportion of old vines (45% are over 25 years old) is of critical importance. The old vines are very low-yielding, producing on average less than 1Kg of grapes each, giving intense and concentrated musts which are ideal for classic Vintage Port. The remainder of the vineyard was replanted as follows: 21% in 2001 and 34% from 2004, the latter involving mainly Touriga Nacional vines. This grape variety - very important for Vintage Port - now represents almost exactly a third of the total planted at the quinta. The entire vineyard has the maximum ‘A’ rating.

As with Bomfim, the consistency of the climate plays a key role, although the rainfall is only half of that experienced at Bomfim: 448mm is the 10 year average. This more extreme climate, hot dry summers and cold, equally dry winters results in wines with unique depth of colour and complexity.
As with Quinta do Bomfim, the best Ports from Senhora de Ribeira are used to make Dow’s Vintage Ports in the great and rare ‘Declared’ years. In the good year’s when Dow’s does not ‘declare’ a Vintage, the best wines of ‘The Lady of the River’ are bottled as Dow’s Quinta de Senhora da Ribeira Vintage Port. They will tend to mature a little earlier than the very rare ‘Declared’ years, but can be every bit as good as some other Vintage Ports.

The 2017 was a very different year to 2016 in terms of the viticultural conditions and it was interesting to watch the progression of the wine and scrutinize its quality as it developed over its first two winters. Whereas 2016 had a very mild winter and exceptionally hot summer, this was compensated by abundant winter and spring rainfall. Conversely, 2017 was warm and drythroughout, although summer temperatures were closer to average, whichproved to be a very significant factor allowing for complete, balancedripening.

It is rare to see such tremendous depth and intensity in color as this winedisplays. The freshness of the floral aromas is very attractive with adominance of rockrose, a flower that grows wild around the hills of Senhorada Ribeira. On the palate, it is exceptionally full-bodied, rich andpowerful with black fruit coming to the fore. Gorgeous, ripe fruit isbalanced by the fine tannin structure. On the finish, it is typically Dow,austere and somewhat drier than many other ports. The intense fruit flavors linger long on the palate.

Dow’s Vintage Ports are only produced in years of exceptional quality and represent only a very small part of the total company’s production in that year. On average only two or three times every ten years are the weather conditions sufficiently good to allow for the making of Dow’s Vintage Port.

Throughout the 19th and 20th centuries, Dow’s Vintage Ports have been landmark wines in virtually every great year, consistently setting the standards amongst all Port houses. Vintage Ports such as the remarkable Dow 1896, the 1927, 1945, 1955, 1963, 1966, 1970, 1980 and the Dow 1994 are all legends in the history of this great wine. These Ports are still magnificent today, even when 50 or over 100 years old. Few wines can claim this quality and this pedigree.

Dow's Vintage Ports are drawn from the companies' finest vineyards; Quinta do Bomfim and Quinta de Senhora da Ribeira. Each property contributes to the Dow’s unique and distinctive style. When young, Dow’s Vintage Ports are purple-black, austere, complex and intensely concentrated, full-bodied and balanced with very fine peppery tannins.

Over the centuries, the Dow winemakers have evolved a style that suits the house’s key vineyards; fermentations are a little longer, resulting in a drier Port Wine that has become the hallmark of Dow’s. Abundant fruit flavours with hints of ripe blackberries, give elegance and poise to Dow’s. The nose is deep and powerful with strong overtones of violets when young, these mature into fine cinnamon and rose-tea aromas with age. The very high percentage of Touriga Franca and Touriga Nacional planted on the vineyards result in the powerful structure and aging potential of Dow’s Vintage Ports

Dow’s Ports avoid an over-rich style and requires a very high degree of skill in wine making and great experience in selecting the finest wines of each year and each vineyard. These wines are aged in seasoned oak casks for some 18 months and are bottled without any filtration or fining whatsoever.

Dow Vintage Ports can be enjoyed when vibrant and young or they can be allowed to age for many years in bottle into a soft and delicate wine of velvet-like elegance.

In the 1920’s, the celebrated Oxford Professor George Saintsbury underlined Dow’s outstanding reputation when he wrote in his famous ‘Notes on a Cellarbook’ (first published in 1920), “There is no shipper’s wine that I have found better than the best of Dow’s 1878 and 1890 especially.”

James Suckling, one of today’s leading authorities on Vintage Port was equally impressed by another legendary wine - the Dow’s 1896 - “The ancient {1896} Port still had an amazing ruby colour with a garnet edge, and it smelled of raisins, black pepper and berries. It was full-bodied, with masses of fruit intertwined with layers of velvety tannins. It was superb.” In 1998, when this wine was 102 years old, he awarded this Port an exceptional 98 points.

Review:

Based on fruit from the predominantly south-facing Quinta do Bomfim in the Cima Corgo and Quinta Senhora da Ribeira in the Douro Superior, with Touriga Nacional and Touriga Franca making up 80% of the blend. This is opaque and closed in but powerfully ripe with underlying pure berry fruit. It's seemingly quite introverted compared to some of its peers at this stage, but it's still full, rich and opulent on the palate. It also shows the latent power of the vintage, made as it is in a slightly drier style (3.4 Baumé), with lovely minty fruit and full, ripe sinewy tannins all the way through the finish. Long and lithe, and very fine.

-Decanter 97 Points

A dense, thickly textured version, dripping with warm salted licorice, tar and açaí paste notes, while plum and blueberry pâte de fruit, chai spice and chocolate elements fill in behind. Lots of brambly grip flows underneath. Shows a very sappy feel on the finish. Best from 2035 through 2055. 5,250 cases made, 1,092 cases imported

-Wine Spectator 96 Points