Ramos Pinto Tawny Quinta de Ervamoira 10 Years

QUINTA DE ERVAMOIRA is located in the Douro, sub-region of Douro Superior and covers a total surface area of 234 hectares, with altitudes which vary between 110 and 340 metres. In Ervamoira the vertical form of planting has been exclusively used (vineyards laid out withou terraces) and local grape varieties - such as Rabigato, Viosinho, Folgazão for the whites and Touriga Nacional, Touriga Franca, Tinta Barroca and Tinta Barca for reds – are planted in their own plots. The soils at Quinta de Ervamoira are part of the Ante-Ordovician greywacke and schist complex. In this homogenous geological context Quinta de Ervamoira draws its originality from the diversity of exposures provided by the amphitheatre in which it is located. The Mediterranean/Continental climate tends to bring cold winters and very hot and dry summers, with an average annual rainfall of 300 mm. The wines produced here are full bodied and very concentrated.

Winemaker notes

Soft, fresh, fruity. Aromas of apricot, red plum, fig and quince cheese. A good structure and perfect balance between fruit and alcohol.

Tasting notes

Wine Advocate 91: The NV Quinta da Ervamoira RP 10 Year Old Tawny Port is a typical field blend aged in vats. It was bottled in February 2018 with 114 grams of residual sugar and a bar-top cork. This is pretty much on par with the last release I saw (the 2015 bottling). Lush, complex and concentrated (relative to a 10 Year Tawny), this focused tawny performs beautifully. The finish is bright, spicy and sweet. The pricing may be better on the "street," as this is just a list price ("suggested retail"), but this is a 10 Year Tawny that delivers.

Decanter 95: From a beautifully located estate in the Douro Superior, this was shared with friends on my birthday in July last year, and it's a perfect summer Port: russet tawny with rich, ripe aromas and a backdrop of spicy caramel. Still fruit-driven on the palate, there's soft, ripe summer fruit and a lovely mellow texture spiced with a dusting of tannins, leading to a rich, voluptuous finish. Serve cool but don't overchill.