At a glance

Producer

Quinta das Carvalhas

Region

Douro, Portugal

Grape variety

Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Barroca (typical Douro red blend)

Wine type

Red

Body

Full-bodied and Bold

Sweetness

Dry

Typical price

$25-40

Tasting profile

Ripe dark berry fruits, notes of spice, leather, and subtle oak character

Evolution: Will develop tertiary notes of earth, tobacco and dried fruit with age

At peak: Complex layers of fruit and savory elements with softened tannins

Structure

Acidity

Balanced and fresh typical of Douro reds

Tannins

Firm and well-integrated with aging potential

Alcohol

Around 13.5-14%

Aging potential

10-15 years, possibly longer with good conditions

Drinking window

Peak drinking

2025 to 2035

Optimal window

2023 to 2030

Current status

Approaching early maturity but still robust

Current condition

Well-structured tannins and acidity developing balance; requires some cellar time

The 2017 vintage in Douro produced well-structured wines with ripe fruit and firm tannins. Given its Reserva classification, this wine typically benefits from mid-term aging. Optimal drinking and peak complexity are expected 8-15 years post vintage, matching recommended drinking window.

Food pairing

Pairs well with grilled red meats, game, hearty stews, aged cheeses, and rich Portuguese dishes like roasted lamb or bacalhau

Serving

Serving temperature

16-18°C / 61-64°F

Decant

Yes (30-60 minutes) — To soften tannins and allow aromatic development

Sustainability

Sustainability score: 7/10

Quinta das Carvalhas employs sustainable vineyard management with soil conservation measures, water usage efficiency, and integrated pest management. Packaging uses lightweight glass bottles to reduce carbon footprint.

While not certified organic or biodynamic, Quinta das Carvalhas demonstrates strong commitment to environmental stewardship via sustainable farming methods, water conservation, and energy efficient operations. Their moderate carbon footprint benefits from local sourcing and efforts in sustainable packaging.