33% Touriga Franca, 27% Touriga Nacional, 27% Tinta Barroca, 7% Tinta Roriz, 6% Tinta Amarela
In 1764 this bowl-shaped property nestled into the fold of the Upper Douro valley had been given the name Quinta de Roriz, and it has been producing wine ever since. Like most of the historical Douro estates, Roriz has always been known for its Porto but Roriz was one of the first producers to export its wines to Europe, thanks to particularly enterprising ownership. Starting in 1815, the estate was owned by a member of the van Zeller family until the estate was acquired last year by the Symington wine empire, currently the largest landowners in the Douro. Today, Quinta de Roriz is distributed under the Prats and Symnington or P + S banner.
What The Critics Say
"Dark bluish crimson. Smells riper and richer and more dark-fruited than the 2014. Lovely rocky dark fruit, so Douro on the nose. Bone dry, almost chalky in texture, such tender tannins. Real finesse and hidden depth. Savoury, rocky aftertaste.(JH)" Drink 2017 - 2025
Parker's Wine Advocate, Mark Squires
"The 2015 Prazo de Roriz is a roughly equal blend of Touriga Franca, Touriga Nacional and Tinta Barroca, with small bits of Tinta Roriz and Tinta Amarela, aged for six months in used French oak. This is typically a good value. This might be my favorite in some time. There isn't a lot of concentration in the mid-palate and it isn't the type of wine you want to age for 20 years. It's not $50, either. It's a very nice bargain with many virtues. The fruit here is just gorgeous, vivid, pure and clean. The structure lifts it and delivers it beautifully to the palate. The texture is silky and the finish is just a bit tight. Overall, it is hard to lean up more on this since it doesn't have a lot of upside potential, but if you drink it over the next few years, you might like it even better than the score would suggest." Drink 2016 - 2027
Winemaker notes on 2015 vintage
"The Prazo de Roriz is characterized in particular by red fruits, raspberries and cherries and the Roriz terroir provides a distinctive minerality and appealing peppery spice. Made for drinking young, but with the potential for developing in bottle for several years."
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