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Candela Prol, highly experienced certified wine educator and friend of the shop, is available for tastings and training for private and corporate events. For rates and other inquiries, please contact her at firstname.lastname@example.org .
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The Quinta do Infantado 2013 Vintage is made with Touriga Franca/Touriga Nacional/Tinta Roriz plus mixed-variety old vines. From exclusively Class A parcels (Serra Douro and Serra de Baixho) totaling seven and one-half hectares on poor schist soils—the vines are fifty years or older. The fruit is hand-harvested, partly destemmed and fermented exclusively in lagar; fermentation is stopped with seventy-seven-degree wine brandy. The wine is aged for two years in a variety of tonel and balseiro, which are tall wooden tanks from 3,000-60,000 liters with thick staves that slow down oxidation. It finished at a modest nineteen and one-half percent alcohol and seventy-two grams per liter of residual sugar and was bottled (and numbered) without fining or filtering in July 2015. In the glass, the wine shows a beautiful red/purple plum in color. The nose is full of fruity cassis and smoke, anise, fennel, and cherry. After a moment, you can detect a subtle aroma of sweet cocoa. The palate is generous, with bold flavors of plum and black cherry, plus a refreshing edge of bitter herb. Plump in structure, cut by a dash of medium acidity. A lovely dose of simple and elegant sweetness, as well. A long finish ends with an essence of dried cherries and espresso. This is a port for all drinkers - complex and tasty!
Quinta do Infantado’s LBVs are vintage ports that remain in barrel for four to six years before being bottled unfiltered. They are best consumed within 5-6 years after bottling. They show more savory qualities than a “normal” vintage port. This intense at first glance, with ripe blueberry and blackberry fruit and warm spices in the nose. There is plenty more of that blackberry on the palate, accented with cocoa nib and gentian root for complexity. There is remarkable acidity, in a way that I am often unaccustomed to in port. It is focused rather than cloying or sticky and quite light on its feet. These excellent values should be decanted before drinking.