2014 Quinta da Leda, Casa Ferreirinha, 6x750ml
2014 Quinta da Leda, Casa Ferreirinha, 6x750ml
2014 Quinta da Leda, Casa Ferreirinha, 6x750ml

2014 Quinta da Leda, Casa Ferreirinha, 6x750ml

Quinta da Leda, 2014, Casa Ferreirinha, 6x750ml

Availability: In stock

Case size: 6 / Bottle size: 750ml

Duty Status
From £144.00

Critics Score: 90

Publication: Mark Squires, Wine Advocate

Drinking Dates: 2018-2032

The 2014 Quinta da Leda Red (Casa Ferreirinha) is a blend of 60% Touriga Franca, plus 15% each of Touriga Nacional and Tinto Cão and 10% Tinta Roriz, aged for around 18 months in French barriques (half new). It comes in at 14% alcohol. This brand really doesn't produce bad wine, but this is not the best of the brand, certainly. Elegant and showing reasonable (but not exceptional) structure, this is lighter styled and surprisingly friendly at a very young age, but it does have some tannic pop on the finish. It will show better in a couple of years, but its future is then a little unclear. It will hold reasonably well but probably won't develop as well as most. It's worth leaning up on it for the moment.

Quinta da Leda, 2014, Casa Ferreirinha, 6x750ml

This producer, founded in 1952, is named after the legendary Porto matriarch Dona Antónia Ferreira. She was affectionately nicknamed 'Ferreirinha' by her countrymen, and Casa Ferreirinha, the first producer in the region dedicated to making light wines, pays homage to her memory. Purchased by Sogrape in 1987, it has 520 hectares of vineyard in the Douro in all of its three sub-regions: Lower Corgo, Upper Corgo and Douro Superior. The winemaking is headed up by Luís Sottomayor, who restrains the Douro’s natural exuberance to produce wines that have a freshness, like Esteva and Papa Figos, allied to a lovely depth and texture, as with Vinha Grande Tinto and Quinta da Leda.

Quinta da Leda’s 160 hectares of vines were planted in collaboration with the Universidade de Trás-os-Montes e Alto Douro de Vila Real, where a study was carried out on clonal research to select the best varieties in the Douro. The findings decided the varieties to be chosen and planted on this estate. The soil in the Douro Valley is schistous, a slate-like metamorphic rock that is poor in nutrients but has useful water retention properties. The poor quality of the soil forces the grapes to produce low yields but in turn very high-quality grapes.

The wine was made at the modern winery at Quinta da Leda. After full destemming, the grapes were gently crushed before being transferred to stainless-steel tanks and granite “lagares”, where maceration and fermentation occurred. Maceration was adapted to each variety, controlling the temperature at all stages of the process and applying different pumping over techniques. The wines were transported to Vila Nova de Gaia where they continued their maturation for about 18 months in 225-litre French oak barrels, 50% of which were new. The final wine was lightly filtered before bottling.