2009 Quinta de la Rosa Douro

Community Tasting Notes (12) Avg Score: 87.7 points

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  8/25/2019 - Jonathanmustang Likes this wine: 89 Points

  Très beau en ce moment, fidèle à cette region, beaucoup de fruits noirs, beaucoup de matière, tannins doux, grande buvabilité et belle finale. Un vin costaud qui a parfaitement accompagné un tommahawk de boeuf

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  9/1/2018 - Lordswood wrote: 87 Points

  Drinking beautifully now - full of dark fruits and nicely ripened and relaxed tannins.

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  5/7/2017 - AudunG wrote: 86 Points

  Fruity, sweet and sour and a lot of tannins. Balanced and nice.

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  2/20/2016 - ManuKey Likes this wine: 88 Points

  Le vin dégage un parfum floral, dont la violette, avec des effluves de fruits noirs. La bouche est à la fois concentré et fraiche, velouté et bien ficelé. Le boisé est bien calculé et fondu. Parfaitement prêt à boire!

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  12/5/2014 - Ombibulous Likes this wine:

  After the first night, the remaining 1/3 of the bottle was vacu-vinned. (See yesterday's tasting note.) The next day, it was even better. Went swimmingly with a small piece of prime Angus filet, pan grilled perfectly in butter to medium-rare. After-dinner cheeses, left to warm up to room temperature for best flavour, were Fontina Val d'Aosta, raw cow's milk firm but not hard cheese from Italy, went okay with this wine. And Collummiers Rouzaire, a soft and runny and very strong and pungent, and absolutely delicious, French appellation cheese, went very poorly with this wine. Both were good, but they just didn't combine well. By far the best combination was the steak and this wine. The steak was just about oily enough to stand up to the moderately strong tannins in this wine. For a more tannic wine, you want a more oily (well marbled or buttery) steak. Otherwise your mouth will be left parched from the wine. Balance is needed. Portuguese reds tend to be fairly tannic, especially when young. So it went well with my prime (well marbled) steak. A good red, but I'd probably not buy it again at $19.

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View all 12 Community Tasting Notes

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