# Reserva Vinhas Velhas (2016)

- **Producer:** Quinta do Crasto
- **Colour:** red
- **Type:** still
- **Grapes:** Touriga Nacional, Tinta Roriz, Touriga Franca, Tinta Barroca
- **Region:** Douro, Portugal
- **Style:** Classic
- **Alcohol:** 14.5%
- **Average price:** €40
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** cherry, plum, blackberry, blackcurrant, herbaceous, chocolate, vanilla, cedar, toast, leather, tobacco, forest floor

## About this wine

Quinta do Crasto is one of the oldest and most prestigious estates in Portugal's Douro Valley, with history dating back to 1615. Currently managed by the Roquette family, the estate is renowned for preserving the region's traditional viticultural heritage. The Reserva Vinhas Velhas is their signature bottling, crafted from field-blend vineyards averaging 70 years of age. These ancient, low-yielding vines are planted on steep, hand-built stone terraces (socalcos) composed of schist soils. The 2016 vintage was highly complex, marked by a wet spring followed by a hot summer, which ultimately yielded grapes of exceptional concentration and structural balance.

## Interesting facts

- Crafted from field-blend vineyards averaging 70 years old, containing up to 30 different co-planted indigenous grape varieties.
- Ranked #49 on Wine Enthusiast's prestigious Top 100 Wines of 2020 globally, receiving 94 points.
- The vines are grown on historic 'socalcos'—steep, hand-built stone terraces carved directly into the Douro's schist slopes.

## Food pairing

This full-bodied, structured red wine requires rich, protein-heavy dishes to soften its firm, velvety tannins. The high intensity of the wine matches beautifully with game, roasted meats, and rich sauces, while its balanced acidity cuts through the fat of dishes like duck breast or prime rib.

## Wine making process

The winemaking process for the Reserva Vinhas Velhas begins with meticulous hand-harvesting in 22 kg boxes, followed by strict sorting at the winery. The grapes are completely destemmed and gently crushed before undergoing fermentation in temperature-controlled stainless steel tanks. After fermentation, the grapes are gently pressed using hydraulic presses. The wine is then aged for approximately 18 months in a combination of French oak (85%) and American oak (15%) barrels, of which roughly 65% are new. The wine is bottled unfiltered to preserve its natural texture and complexity.