Conditions
2014 was characterized by above average rainfall throughout the year, particularly in January, February, July and September. There were unusual storms during June and July. In terms of average temperatures, January was above the usual average and August fresher than what is common in the region. Throughout spring and summer there had to be extra care to prevent from mildium, oidium and some rot, but all grapes sourced appeared in great sanitary condition. Harvest appeared to be quite advanced at the beginning, however, rainfall delayed picking and also reduced probable alcohol levels in the grapes. We saw a relative increase in production per hectare this year, with a very high quality for the resulting wines.

Grape Origins
Since 1996, our first harvest at Quinta Vale D. Maria, we identified the unique characteristics of each parcel of the vineyard. Each and every one has a story to tell. In 2004, the year of our daughter Francisca’s 18th birthday, we planted Vinha da Francisca (Francisca’s Vineyard) with several different grape varieties amongst which is Tinta Francisca. This grape variety was introduced in Portugal, in the Douro in 1756 at Quinta de Roriz – which belonged to the van Zeller family until 2009. We also planted Touriga Franca, Sousão, Rufete and Touriga Nacional in an area of 4,5 hectares.

Vinification and aging

Quinta Vale D. Maria “Vinha da Francisca” grapes are foot trodden and fully fermented in Lagares for 7 to 10 days at temperatures ranging from 22° to 27° Celsius. The resulting wines are then racked into new Allier French oak 225-liter casks from various coopers, namely from François Frères and Taransaud, where they go through malolactic fermentation. The final choice of casks and the blending happened in June of 2016. The wine is normally bottled two to three weeks after the blending.

Analysis

Alcohol:14% vol

Total acidity: 5,9 g/l

Volatile acidity: 0,7 g/l

pH: 3,37

Total sugars: 0,6 g/l

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