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Vinha Do Ujo

Vintage

2014

Producer

QUINTA DA BOAVISTA

Country

PORTUGAL

Region

DOURO

Alcohol

13.5%

Composition

TOURIGA NACIONAL, TOURIGA FRANCA, TINTA RORIZ, TINTA AMARELA, TINTA BARROCA, TINTO CÃO, DONZELINHO, AND SOUSÃO

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WINEMAKER NOTES

Located at the heart of the Cima Corgo on the Douro’s right bank with spectacular view over the river, Quinta da Boavista is one of the most iconic properties of the demarcated region. The estate was part of the first Douro demarcation ordered by the Marquis of Pombal in 1756 and it is famed not only for its 40 hectares of top-quality vines, but also for the historic ties to Joseph James Forrester. The second single vineyard wine of Quinta da Boavista comes from a north-facing, dramatically steep vineyard with extremely narrow terraces. Ujo is the local Douro name for Eagle Owl.

TASTING NOTES

Color: Intense deep ruby.
Nose: The aromatic freshness of this wine whisks us immediately to an orchard of bergamot and other fresh wild scents, topped off by floral as well as mineral note. Superb complexity and depth.
Palate: In the mouth this wine is unique, impressing us with its finesse and the beautiful integration with the French oak used here for aging. Long and persistent, this Ujo shows great tension.

PRESS

94+ Wine Advocate

VINEYARD

This single vineyard wine of Quinta da Boavista comes from a north-facing, dramatically steep vineyard with extremely narrow terraces. About nine hectares of the vineyard are planted with old vines – some almost 100 years old – and the whole estate’s Port-producing vines are all classified as top-grade A category. In addition to the main five Douro grapes, other less usual varieties are planted at Boavista, such as Donzelinho and Sousão.

VINIFICATION

Hand selected and picked. Careful, total de-stemming and gentle pressing. Grapes are fermented in large, 500-litre French oak barrels and, after a period of maceration, transferred to 225-litre barrels, also made of French oak, for 16 months of aging. The wine is stored for at least one year before being released to the market. No stabilization or filtration means that deposits can form with age, therefore we recommend decanting before service.

  • Winemaker: Rui Cunha
  • Alochol: 13.5%
  • Acidity: 5.7 g/L
  • pH: 3.47
  • Residual Sugar: < 0.6 g/L

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