PORTUGAL /D.O.C DOURO /BARCO NEGRO POR PORTUGAL 2009 DOC DOURO SPAIN Porto Barco Negro ATLANTIC OCEAN > SPAIN BAIXO CORGO VARIETIES Lisbonne CIMA CORGO Portugal is a country of great ampelographic wealth, with 323 dif- PORTUGAL TRAS OS ferent varieties. The Douro is a region with numerous varieties, MONTES DOURO SUPERIOR which can already be found mixed together in the vineyard. All Mirandela our wines are blends, and the proportions vary from year to year. Vila Real The most reputed varieties are Tinta Roriz, the local name for Sabrosa PORTO E DOURO the superb Tempranillo with firm tannins, Touriga Franca, Pinhão locally known as the “Flower of the Douro”, considered to be one of three best varieties in the Douro, it offers colour and aromatic complexity, and Touriga Nacional, the most sought after variety QUINTA in the Douro, which gives small yields that are wonderfully rich BEIRA DOURO QUINTA BEIRA DO MALHÔ in tannins, colour and aromatic intensity. ALTA Then, there are also the lesser known, less prevalent varieties such as Sousão and Tinta Amarela. Set at a high altitude, on schistose soils, these grapes ripen in exceptional conditions, Portugal’s appellation system giving wines that are rich and concentrated, but always well-ba- is comparable to that of France. The classic wines lanced. And let us not forget, Tinta Borroca, with its sweet and are governed by the Instituto delicate aromas, Tinta Francisca, a very old variety producing da Vinha e do Vinho. Fifteen very low yields, and Tinto Cão, which ripens late and makes regions are entitled to use the excellent quality wines. DOC (Denominaçao de Origem Controlada) appellation. > The Delimited Region of VINTAGE 2009 the Douro comprises three Th e grapes destined for our «Barco Negro » ripened and distinct regions: Baixo Corgo were harvested aft er our Quinta wines. Th ese grapes come to the west, Cima Corgo, the from terraced vineyards high up on the steep hillsides heart of the Douro Delimited grown at cooler temperatures due to their altitude. We work Region, in the centre, and with a number of small producers and have found this Douro Superior, to the east. year a wonderful ripeness combined with a juicy freshness TASTING NOTES in the wines. Beautiful red robe with purplish glints. > The nose is uncom- ANALYSIS plicated, clean and 12,91% vol fresh with red berry ALCOHOL CONTENT aromas. PH 3,68 The wine is soft TOTAL ACIDITY 4,88 g/l d’H2SO4 on the palate RESIDUAL SUGAR 2,26 g/l with rich rounded flavours which are complemented by good acidity giving > this wine a crisp VINEYARD freshness. Localisation : The grape harvest comes from Quintas, which we follow throughout the year, in order to assure the In times past, a Barco Rabelo, quality of the grapes. They are, for the most part, located known from Pinhao to Oporto as SUGGESTION near Sabrosa and Juan de Pesquera. the “Barco Negro” for its black Pork Alantanjana Soil : Very diverse soil, schistose, sand (two to three hull and sails, would sail down (stewed pork with metres deep) and granite. the River Douro at nightfall. clams), Chanfana Carefully arranged pyramids of (goat stew with red Climate : The climate is particularly sensitive to the pitch-black casks, secured with wine), grilled meat presence of the Marão and Montemuro mountains, which thick hemp rope, were stowed on with vine shoots, rise up in protection against the masses of humid air its deck. young wild boar stew. coming from the west. The region is reputed for its harsh The wine they carried was said winters and its dry and blistering summers. The altitude to be darker and denser than and the proximity to the Douro, greatly influences the diamond! maturity. It is important to be able to assemble several 18°c origins in order to profit from these different climates. >Awards 2008 Yield : 40 hl/ha. 86 pts - Wine Enthusiast 1-3 years 85 pts - Wine Advocate 16,5/20 - Jancis Robinson > 16/20 - Vinhos de Portugal WINEMAKING 88 pts - Wine Spectator Harvest : Manually in 40 kg. harvest bins. Winemaking : Destemming¬ - Traditional alcoholic fermentation at 25ºC in stainless steel vats - The wine is drained off and pressed as soon as fermentation is complete – Plunging and pumping over - Pressing followed by blending of the press wines and free run wines, which then undergo malolactic fermentation together. www.francoislurton.com Ageing : In vats on lees for 3 months. .