TN: 2003 Quinta do Vale Dona Maria

Marco D. · Post by **Marco D.** » Wed Nov 01, 2006 3:32 pm

Whoa... who started hiring Helen Turley in the Douro? Big, massive, huge, monstorous, extracted and Zin-like. Like a (better) bottling of a Turley or Ravenswood Zin when they were "on". Still... although I enjoyed this in the context of what it was, I wonder if this is really the direction that wines from an area so full of character and potential should go to. Fun, but somewhat anonymous.

To it's credit, it got much better the second day... picking up some bloody meat flavors. Perhaps it's just too young right now? Maybe I was in a picky mood?

Frederick Blais · Post by **Frederick Blais** » Wed Nov 01, 2006 4:36 pm

Marco, I can't more agree with you more than maybe the Zin analogy. This 2003 was probably the most mouth filling one I had, lacking some freshness right now but at the same time having so much depth ans intensity right now.

I still have one cask sample and one regular bottle in my cellar, I do think it will evolve well. Having met the winemaker recently, she puts everything possible to do very good wine each year. 2003 was a really hot vintage and the extraction in this wine really shows it, not alike some 1994.

I have never seen many other Ports tasting like this, Warre's 2003 is probably the closest one in my opinion.

Marco D. · Post by **Marco D.** » Thu Nov 02, 2006 7:58 am

Frédérick Blais wrote:I have never seen many other Ports tasting like this, Warre's 2003 is probably the closest one in my opinion.

Hi Frédérick,

I'm not sure if I made it clear that this was not the port, but the dry table wine. I would certianly be curious to try their port, though.

Frederick Blais · Post by **Frederick Blais** » Thu Nov 02, 2006 9:05 am

Oh sorry there :o and I wasn't drunk...

Well... I aggree here too anyway. The 2003 is really really big wine showing some alcohol on the finale. I've had it 2 times so far and I much prefer the 2002 which is more civilized fresh crushed berries and showing liquid mineral. I'd leave this 2003 at least another 3-5 years for the tannins to soften a bit.

Frederick Blais · Post by **Frederick Blais** » Thu Nov 02, 2006 10:56 pm

I know remember I did post my tasting notes a few months ago, Roy did too.

http://www.fortheloveofport.com/ftlopfo ... php?t=1050

Marco D. · Post by **Marco D.** » Fri Nov 03, 2006 8:33 am

Frédérick Blais wrote:I know remember I did post my tasting notes a few months ago, Roy did too.

http://www.fortheloveofport.com/ftlopfo ... php?t=1050

Thanks for the link. I'm very curious to see how this wine will develop.

Post by **Andy Velebil** » Fri Nov 03, 2006 2:49 pm

I agree. A very good Douro red. And yes I agree with Frederick it does need some cellar time, which will reward the patient drinker.