Hard for Crasto to make a bad wine. Simply out delivers for the price. 40-80yr vines. Intensive field study and exact clonal replacement to maintain a consistent wine, hitting WS Top100 5 out last 10 years. $40
Hard for Crasto to make a bad wine. Simply out delivers for the price. 40-80yr vines. Intensive field study and exact clonal replacement to maintain a consistent wine, hitting WS Top100 5 out last 10 years. $40
5 people found it helpfulJun 18th, 2014
Deep purple. Anise, black licorice, dark black fruit (raisin, black cherry). Balanced. Medium bodied with equal tannins and acidity. Vanilla cherry cola, with notes of blueberry and plum, smooth and thin finish. Probably should've waited but nice now. 90
Deep purple. Anise, black licorice, dark black fruit (raisin, black cherry). Balanced. Medium bodied with equal tannins and acidity. Vanilla cherry cola, with notes of blueberry and plum, smooth and thin finish. Probably should've waited but nice now. 90
Feb 14th, 2014
A blend of 25 to 30 different grape varieties, old vineyards, with an average age of plus 70 years. 16 months in 225 litres barrels (85% French oak and 15% American oak). Deep ruby colour, the nose has aromas of black cherry, black plum, vanilla, and chocolate and then licorice. In the mouth, back notes of cherry, medium to full-bodied, quite alcoholic, soft tannins, moderate acidity, long finish, balanced. Wine ready to drink now (not for long terms cellaring).
A blend of 25 to 30 different grape varieties, old vineyards, with an average age of plus 70 years. 16 months in 225 litres barrels (85% French oak and 15% American oak). Deep ruby colour, the nose has aromas of black cherry, black plum, vanilla, and chocolate and then licorice. In the mouth, back notes of cherry, medium to full-bodied, quite alcoholic, soft tannins, moderate acidity, long finish, balanced. Wine ready to drink now (not for long terms cellaring).
Nov 26th, 2013
Douro, Portugal
