Vintage Port Ramos Pinto 2015

Das Dourotal erstreckt sich von der spanischen Grenze über eine Länge von rund ca. hundert Kilometern gen Westen. Zerklüftete Gebirgszüge und viele geschützte Landstrich mit Steillagen, romantisch anzusehen aber Schwerstarbeit für die Winzer. Deshalb ist auch nur ein Bruchteil der möglichen Fläche bestockt.

Adrianao Ramos-Pinto gründete 1880 die Kellerei zu der heute knapp 200ha Weinberge in den besten Lagen des Dourotales gehören.

Der 2011er Jahrgang wurde aus 50% Touriga Nacional, 32% Touriga Franca, 5% Sousão, 3% Tinta Barroca und 10% sonstigen Rebsorten gekeltert.


“This is a blend of 50% Touriga Nacional, 32% Touriga Franca, 5% Sousão, 3% Tinta Barroca and 10% Old Vines field blend, aged in a mixture of a tank and wood. Crisp and emphasizing acidity, this shows fine fruit, but lifted by somewhat annoying tart nuances on opening. It may initially turn some off. For my money, this looks like a big winner from Ramos Pinto. Here’s the thing, though. On first sip, you may hate it. It is tart and can seem almost mouth puckering. This just doesn’t seem to be going along with the modern program of "be accessible young."

On Day 2 or 3, you may start thinking it is pretty good, but it is not clear what is going to happen. At the end of a week, I was pretty sure this was one of the best Ramos Pintos I’ve had (not that I’ve had them all). It’s tight, it’s austere and it needs time.

If you’re 60, this isn’t the one to buy. Otherwise, this will be a classic Port that will grow old with you. Despite the initial impression of refined tannins, it became more and more powerful as I played with this for several days, finishing dry and austere, with tightly focused precision and all that acidity.

On Day 4 it finally gave some serious hints that it could turn into something special. It finally started to show some complexity and balance a full week into it. It is a wine that seems deceptively approachable in some respects, but it really can’t be approached at all. Tannins aside, it needs some time to develop complexity and balance the acidity, to become something interesting and not just austere. It may also shut down hard at some point. My advice — sock this away for 25 years, at least.”

95/100 Punkte - Trinkreife 2036-2065