Quinta do Ataide Tinto Douro 2018

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Producer	Quinda Do Ataide
Vintage	2018
Style	Red
Region	Douro

About this wine

Produced at Quinta do Ataíde in the Vilariça Valley (Douro Superior), this wine reflects the unique identity of a terroir distinct from the steep terraces of the central Douro. With low annual rainfall (c. 500 mm), cold winters, and hot summers, the conditions are ideal for organic viticulture. The result is a wine of deep colour, aromatic intensity, and remarkable concentration, true to the character of the Vilariça Valley. Vintage Overview 2017 was the second driest year on record in the Douro and the hottest in four decades, with a 50% rainfall deficit between March and September. The dry winter was followed by a hot spring, accelerating the vines’ growth cycle and resulting in the earliest harvest ever recorded. Fortunately, cooler nights in September tempered the heat, ensuring exceptional fruit quality. Against expectations, the vintage produced wines of outstanding balance, freshness, and concentration. Winemaking Grapes were hand-harvested into 20kg boxes and taken to the Adega de Reservas winery at Quinta do Sol. After careful sorting and gentle destemming, berries were gravity-fed into fermentation tanks to avoid pumping. Fermentations were closely monitored, with tailored maceration techniques — plunging, pumping over, and délestage — applied to optimise extraction. Post-fermentation maceration followed to draw out fine, ripe tannins from the pips. Bottled in February 2019. Winemakers Charles Symington and Pedro Correia, with the Symington DOC Douro winemaking team. Provenance & Grape Varieties Organically farmed Quinta do Ataíde, Vilariça Valley (Douro Superior) 49% Touriga Franca, 48% Touriga Nacional, 3% Alicante Bouschet Ageing & Production Aged 8 months in 400L French oak barrels. Tasting Note Enticing aromas of Mediterranean scrubland, with resinous pine, lavender, and a subtle touch of vanilla from well-integrated oak. On the palate, bold flavours of black plum and wild berries are supported by a muscular yet refined structure. Rounded tannins and