Foz de Arouce Tinto

Foz de Arouce Tinto bottle image

Wine Description

Foz de Arouce Tinto is sourced from the schistous alluvial vineyard of Quinta de Foz de Arouce, which has been in the family of Count João Fillipe Osorio since the twelfth century. The wine, which is 85% Baga and 15% Touriga Nacional, is fermented in stainless steel tanks and aged in French oak for eight months.

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Acclaim
“The 2015 Tinto Quinta de Foz de Arouce is an 80/20 blend of Baga and Touriga Nacional, aged for six months in used French barriques. It comes in at 14% alcohol. Since I saw this last, just before bottling, it has fleshed out. It is somewhat supple now but full in the mouth and still tight on the finish. It is beautifully textured too, the silk caressing the palate. This has come around well, exceeding expectations. Add the vivid (but controlled) flavor, and it is a very nice deal that can age for at least another decade or so.”
— Wine Advocate, Aug 2018
“The 2015 Tinto Quinta de Foz de Arouce is the latest release, a blend of 80% Baga and 20% Touriga Nacional, aged for six months in used French barriques. It comes in at 14% alcohol. This was a tank sample (out of barrel, final blend, awaiting bottling soon). A step up on the 2013, this has a bit more depth and even better fruit. It is also a bit more intense, but credit that to its youth. Overall, this is very pretty. It should be approachable on release and capable of holding for the better part of a decade.”
— Wine Advocate, Aug 2017
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Vineyard & Production Info
Vineyard name
Quinta de Foz de Arouce
Vineyard size
20 acres
Soil composition
Schist
Training method
Bilateral cordon de Royat
Elevation:
660-825 feet
Vines/acre:
1,600
Yield/acre:
1.6 tons
Exposure:
Northeastern
Year vineyard planted:
1999
Harvest time:
September
First vintage of this wine:
2003
Bottles produced of this wine:
28,000
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Winemaking & Aging
Maceration length:
6-10
Varietal composition:
80% Baga, 20% Touriga Nacional
Fermentation container:
Stainless steel tanks
Length of alcoholic fermentation:
6-10 days
Fermentation temperature:
79-82 °F
Maceration technique:
Racking, Pumpovers, and Aeration
Malolactic fermentation:
Yes
Type of aging container:
Barrels
Size of aging container:
300 L
Type of oak:
French
Length of aging before bottling:
8 months
Age of Aging Container:
One-Two years
Length of bottle aging:
6 months
Total SO2
110
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Analytical Data
pH level:
3.62
Acidity:
4.72 g/L
Alcohol:
13.5 %
Dry extract:
31.45 g/L
Total SO2
110
Residual sugar:
0.43 g/L