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Quatro Ventos Douro 2021

Ripe plum, blackberry compote, hints of liquorice and warm spice on the nose, whilst the palate offers dark plum, pepper and spice, and ripe rounded tannins.
Big & Bold, Rich & Savoury
£9.75
More Information
Producer Aliança Vinhos de Portugal
Country Portugal
Region Douro
Wine Type Red Wine
Body / Style Big & Bold, Rich & Savoury
Grape Blend Tinta Barroca, Tinta Roriz, Touriga Francesa
Bottle Size (ml) 750
% Abv 14
Vintage 2021
Special Features Vegan
Extra Info Spicy Portuguese red
Food Pairing Guide A delicious partner to veal, lamb, or a platter of firm mature cheeses
Terroir Schist soil
*Please note - the image may not reflect the current vintage

Quatro Ventos Douro is a powerful red from the fabled terraced vineyards of Quinta dos Quatro Ventos. Ripe plum, blackberry compote, hints of liquorice and warm spice on the nose, whilst the palate offers dark plum, pepper and spice, and ripe rounded tannins.

One of Portugal's largest and most progressive producers with 600 hectares spread across estates in five regions from Douro in the north to Alentejo in the south. Winemaker Francisco Antunes oversees what must be one of the most diverse ranges in Europe, from the 3rd largest Portuguese rose brand (Casal Mendes) to some of the country's most impressive premium reds from estates in Douro, Dao, Bairrada and Alentejo. Arguably, Francisco's greatest achievements lie between these extremes, a range of mid-priced wines from native varieties, full of character, quite distinctly Portuguese, but at the same time approachable and with fresh, modern fruit. Although not accredited, since '15 the Bacalhôa group is regularly audited for the scope of its ethical, social and environmental work, always with a green result. In '20, it is planning a SEDEX Membership Ethical Trade Audit (SMETA) audit of its labour and health and safety policies. It is also planning to fully convert one its vineyards to organic viticulture as soon as possible.

The hand-picked grapes are sourced from selected vineyards in the Douro Valley, where old vines are planted in schist soil in the 'patamares' system. Fermentation takes place in stainless steel vats controlled at 30 degrees with maceration on the skins for 10 - 12 days in total.
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