Whistle the train… vesuvius

The new harvests of Quinta do Vesuvius and Pombal do Vesuvius have already come out. And also a newer novelty, the Vesuvius Train, a fruity and engaging wine that makes us go back in time to the historic and emblematic Douro line that goes from Régua to Tua, passing through Quinta do Vesuvius.

There is a railway station on the Douro line that since 1887 passes within Quinta do Vesuvius, and the trains that pass there are part of the day-to-day life of the property. Being an inseparable railway line of the legacy of Quinta do Vesuvius, the Symington family decided to launch a novelty, which is a beautiful tribute to the happy coexistence between the train and the vineyard. 'Beautiful' is also wine. Because, despite being the simplest in the rest of the range, it is surprising by its genuine fruit, its consistent structure and its pleasant finish. A red that does not make us doubt its origin, the terroir of exception of Quinta do Vesuvius.   

The novelty was produced with grapes from selected plots, manually harvested for 20kg boxes at the optimum ripening point. In the cellar, a first manual screening of bunches was performed, followed by desengace. The whole berries were then sent to a second stage of sorting before being sent, by gravity, to fermentation vats, at the entrance of which they were gently crushed. Fermentations were closely followed, with temperatures and maceration movements adjusted according to daily tests, in order to extract the full potential of the grapes. A very careful winemaking that gave rise to a balanced wine, without stage in barricade, harmonious, expressive fruit and vegetable notes, with slight spices. Engaging, it has an easy but consistent structure. It consists of a blend of Tinta Roriz and Touriga Franca in equal proportion (35% each), Touriga Nacional (25%) and the remaining Tinta Barroca.

This wine and the new crops were explained by one of the company's administrators, Dominic Symington (at the center of the entrance photo); and also by winemakers Charles Symington (to dirt. in the entrance photo) and Pedro Correia (left. in the entrance photo) , tasted during a lunch at the Belcanto restaurant in Lisbon, with several dishes prepared by chef José Avillez. And, if in the case of the train of Vesuvius there is a complexity contained, in pombal vesuvius the structure is more striking and in Quinta do Vesuvius even more.

José Avillez (left) with Dominic Symington
Vicky Symington (left) and Mariana Brito, Vesuvius brand managers

The name of the pombal red of Vesuvius refers to the Pombal Vineyard. This vineyard, existing in the property, is characterized by the existence of an old and traditional Pombal duriense, and consists of a set of plots of Touriga Nacional of great quality, planted in 2000 in the heart of the Farm, on levels of 2 bards, at a quota of around 200 meters. The production of these vineyards is an important component of Pombal do Vesuvius 2019, together with Touriga Franca from plots of the Teja Valley and the Minas Vineyard, and a small amount of Tinta Amarela from quinta nova vineyard. After being carefully vinified, he aged 8 months in French oak barrels of 400 and 225 Liters. With a fruity and balsamic aroma, it also presents notes of resin. On the palate it is striking but with velvety tannins and good freshness.

Finally, Quinta do Vesuvius. Touriga Franca, from the vineyard plots to the top of the Teja Valley and the Touriga Nacional, from quinta nova vineyards, located about 450 meters above sea level, are every year the pillars of the Quinta do Vesuvius lot. The Quinta Nova vineyard was acquired by D. Antónia Adelaide Ferreira in the mid-19th century, who did not imagine that these high-cut vineyards would prove so valuable to the reds of the property at the beginning of the 21st century.

Prepared with 51% touriga Nacional, 45% touriga franca and 4% tinta amarela, after careful winemaking aged in French oak barrels of 400 L and 225 L (80% new and 20% used) for 14 months. In the aroma is fruity and floral, with notes of spice and the wood where it aged. On the palate it is a potent red but with all the elements balanced, wood well integrated, good acidity and persistent finish.