Quinta dos Castelares Superior Tinto 2016
- Medium bodied
This Douro is every inch deserving of its ‘Superior’ moniker. Decanter themselves note, “Its value is so impressive, indeed, that it could compete squarely with wines several price brackets above it.” You heard it here first.
Silky, seductive and evocative, it’s imbued with an utterly charming perfume and gripping fruit flavour. Aromatic like a gin, there’s botanical notes that swirl up out of the glass to entice you in, before a slick, juicy palate of very dark berries completes the enchantment. This is really cracking wine, and might just get you hooked on the promise of Portugal.
“Despite turning our searchlight on a number of Platinum contenders, only one wine in our Value category made it through to Best In Show this year - but it's a cracker. This Douro red is dark and sweet-scented, packed with all the evocative wild-flower and plant allusions (cistus, laurel, sloe, juniper) which typify its regional origins. Once in the mouth, this is poised, ample, fresh, textured and full, its dark berry fruits lifted by those perfumes of remoteness which make Douro wines so distinctive. Its value is so impressive, indeed, that it could compete squarely with wines several price brackets above it. Drink 2019-2025”
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 50% Touriga Nacional, 25% Touriga Franca, 25% Tinta Roriz
- Serving Temp.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Traditional roast lamb
- 2kg leg of lamb, fat trimmed
- 1/4 cup olive oil
- 1 tablespoon chopped fresh rosemary leaves
- 2 garlic cloves, crushed
- 1.5kg chat potatoes
- Basic gravy (makes 2 to 2 1/2 cups):
- 2 cups beef stock
- 3/4 cup red wine
- 2 1/2 tablespoons plain flour
- Preheat oven to 200°C/180°C fan-forced. Lightly grease roasting pan. Place lamb in pan. Combine oil, rosemary and garlic in a bowl. Rub half the oil mixture over lamb. Season with salt and pepper. Roast for 15 minutes.
- Reduce oven temperature to 180°C/160°C fan-forced. Roast lamb, basting with remaining oil mixture every 20 minutes, for 1 hour 15 minutes for medium or until cooked to your liking. Add potatoes to pan for last 40 minutes, turning halfway through cooking.
- Remove lamb from oven. Cover loosely with foil. Stand for 10 minutes. Carve. Serve with potatoes.
- Basic Gravy: Transfer meat (and any vegetables) to a plate to rest. Combine stock and wine in a jug. Skim fat from roasting pan, leaving 1 1/2 tablespoons pan juices and fat in pan. Place pan over high heat. Add flour. Cook, stirring with a wooden spoon, for 1 to 2 minutes or until mixture bubbles and becomes golden. Add juices from resting meat. Slowly add stock mixture to pan, stirring constantly. Cook, scraping pan, for 8 to 10 minutes or until thickened.