Professional reviews
Robert Parker (98)
The 2019 Vinha Maria Teresa is a field blend of over 50 grapes from centenarian vines aged for 20 months in new oak (90% French, 10% American). It is a selection of the best barrels and comes in at 14.7% alcohol. This 2019 is pretty much the standard profile of this wine, especially as in comparison to its Vinha da Ponte sibling. They both have considerable power, but this adds intense flavor and finesse too, while the Vinha da Ponte tends to be stern, brooding and subdued. That's typically why I prefer this, and I do again. Taste this fast to get some of that great fruit before it closes down and the tannins take over. It seems pretty delicious, but aeration brings out the power. It may have most of Ponte's power, but there's that bolder flavor to enliven this, the red fruits around the edges. This, too, will require time in the cellar, probably more than indicated. It seems simply brilliant, though, today. To me, the greater finesse and the expression of fruit makes it a step up on the Ponte this year, but reasonable minds might differ. Still, when I took a fresh pour two hours later, the wave of well-integrated fruit just seemed spectacular. Until it closed again.
Winespectator (95)
A vivid red, finely integrated and harmonious, this reveals a core of ripe black cherry, mulberry and black plum fruit, with detailed accents of mountain herbs, toasted paprika, ground anise, tar and graphite. The refined tannins provide a sculpted frame for the creamy profile, and floral and spice notes echo on the finish.
James Suckling (95)
So floral and fresh with orange blossom, raspberries, and blueberries. Al dente fruit character. Full-bodied, with firm and very polished tannins. Crunchy and bright fruit. Balanced and vivid. Creamy-textured tannins. Old vines. Mixed planting of more than 54 different grape varieties. A high percentage of tinta amarela. Needs a year or two to come together, but already impressive.
Jancis Robinson (18)
Full bottle 1,467 g. Centenarian vines, mixed plantings, east-facing at 120–190 m, with more than 50 grape varieties already identified. Grapes are completely destemmed and trodden in a traditional lagar (stone trough). After this, the grape juice is transferred to temperature-controlled stainless-steel tanks. Once the alcoholic fermentation is completed, the juice is gently pressed. Ageing about 20 months in new oak barrels (90% French oak; 10% American oak). The final wine is made from a selection of the best barrels.
Deep, dark purplish crimson. Almost black at the core. Seductive, complex and generous aroma of black fruits, the rock rose (esteva) that grows wild in the Douro (a suggestion of wild flowers), along with the savoury, dark, serious impression of the Douro's steep slopes. Powerful and yet already refined in its dry tannin texture. Surprisingly more approachable and harmonious than the 2019 Touriga Franca and Touriga Nacional even though it is sure to have a long life ahead. An intense and elegant beauty of a wine. (JH)
