Quinta de la Rosa

Quinta de la Rosa has been in the Bergqvist family since 1906 when it was gifted to current owner Sophia Bergvist’s grandmother, Claire, as a christening present. One of the first producers in the area to embrace the winemaking revolution in the early 1990s, La Rosa is now known for its premium wines and ‘drier style’ ports. The estate is located in the heart of the Douro’s dramatic Cima Corgo region, with its steep vines, schist soils, and dramatic views. La Rosa’s 60 hectares of vines start on the banks of the river with the majestic Vale do Inferno, whose immense dry stone
terrace walls dominate the local landscape rising continually up to an elevation of around 500m, where the Lamelas vineyard sits overlooking the valley and it’s extremely varied topography. It is this topography that makes La Rosa special, as few Single Quintas have such varied terrior, or vines ranging from North to South facing.

The estate’s grapes are category A, the very best the Douro has to offer, and mostly consist of traditional port varieties, including Touriga Nacional, Touriga Franca, and Tinta Roriz. These varieties work in harmony with the schist soil to ensure that rich, full bodied wines have remarkable acidity, minerality, and freshness. Similarly, the ports focus on preserving the freshness and minerality seen in the wines, and are known for their distinctive ‘drier’ style which places particular importance on elegance and balance.

Jorge Moreira, one of Portugal’s finest winemakers, has been at Quinta de la Rosa since 2002 and has helped to establish their reputation as one of Portugal’s leading wineries.

La Rosa Branco typifies what Jorge Moreira is seeking to achieve in his white wines. Produced with indigenous grape varieties, planted at altitude, away from the oppressive heat of the valley. Viosinho (50%), Rabigato (25%), Arinto (15%), and Códega do Larinho (10%) are lightly pressed prior to fermentation in small stainless-steel vats after which the lotes are blended.

La Rosa Rosé is made from blend of Touriga Nacional (50%), Touriga Franca 40%), and Tinta Roriz (10%). Lightly pressed before fermenting at low temperature in small stainless-steel tanks.

La Rosa Branco Reserva comprises of indigenous grape varieties from old vines at altitude – 45% Viosinho, 20% Arinto, 15% Gouveio, 15% Rabigato, and 5% Alvarinho. The wine is partially fermented in stainless steel with the remainder of the fermentation in French oak. It spends a further 6 months in barriques. The result is an elegant wine with more richness than the Branco and excellent minerality.

DOUROSA comes from younger vines, planted at altitude to ensure freshness. It is 35% Touriga Nacional, 35% Touriga Franca, and 30% Tinta Roriz, and is lightly extracted before fermentation and maturation stainless-steel vats. It is an easy drinking wine characterised by its freshness and generosity of ripe fruit.

La Rosa Estate Red is the most important wine in the collection, being the first wine that they produced in 1991. The majority of the grapes come from the Lamelas vineyard, planted by Tim Bergqvist more than 30 years ago, where the altitude and morning sun combine to ensure freshness. 50% Touriga Nacional, 30% Touriga Franca,15% Tinta Roriz, and 5% Sousão all from La Rosa’s estate. Matured for 12 months in mostly used French oak casks (70%). Although it is unmistakeably a Douro wine, the generous
ripe fruit is balanced by acidity to ensure freshness, making it extremely versatile.

The Grande Reserva is a statement of quality, that highlights the power of the Douro. Made from La Rosa’s best vines, near the river including the famous Vale do Inferno and Vinha Grande. Foot trodden in granite lagares for an evening before being transferred to stainless-steel vats for fermentation, it is then matured for 20 months in used French barriques. 50% Touriga Nacional, 47% Touriga Franca, and 3% mixed field planted old vines.

Extra Dry White Port, mainly Viosinho, Gouveia, Rabigato and Malvasia Fina. The first pressings are run off and used in their white wines and the last approximately 10% of the juice is drawn off into stainless steel vats, to be made into white port, stopping the fermentation by adding brandy. The Extra Dry White Port is blended from stocks held at La Rosa and is aged in large ‘tonels’ for an average of 2-3 years.

Lote 601 Ruby Reserve is unusual, being made from A graded grapes, making it more concentrated and complex than many other wines in the category. Traditional port varieties, mainly Touriga Nacional, Touriga Francesa, Tinta Barroca and Tinta Roriz, are aged for an average of 3 years before being blended. Young and vibrant with pretty red berries with a surprising body and long finish, its lighter style can also works perfectly as an aperitif.

The Late Bottled Vintage is an extremely high-quality port made from some of the best wines from 2018. The traditional port varieties tend to be sourced parcels nearer the river with older vines and greater sun exposure. The LBV was foot trodden in granite lagares in the traditional manner before aging in large oak ‘tonels’ for 4 years, in which time it naturally sediments before bottling. It’s dense and structured but with wonderful fruit and vibrant tannins.

The Vintage 2009 is an extremely interesting wine, from a very good vintage port year. This is a port without any weak points – excellent texture, complexity and equilibrium. Tannins of the highest quality give a wonderful length. It’s starting to show hints of age but still has incredible structure and length. Drink now, or hold for years to come.

La Rosa’s Colheita is a wonderfully idiosyncratic wine, given that it combines the youthful vibrancy of Vintage Ports, with the aged notes found in tawnies. Most other Colheitas are aged for longer, but La Rosa chose to age for 8 years in 550l pipes to preserve the character of the vintage, making it incredibly distinctive. It balances dense and rich fruit, with the seductive notes aged tawny notes.

Ten Year Old Tawny ‘Tonel 12’ is named after the large barrel in which the Bergqvist family used to keep their family blend, the Tonel 12 Ten Year Old is steeped in history. Each year a small number of top-quality wines are specially chosen and set aside to be aged in old 550l oak pipes for around 10 years before being blended and bottled.

20 Year Old Tawny is fermented slightly longer to guarantee a dry finish and we work hard to ensure that the brandy is well incorporated. The 20 Year Old Tawny has a beautiful golden colour and incredible richness and complexity. It’s the perfect wine to enjoy on its own

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