Quinta da Gaivosa Lordelo
70cl
/
15.5% Vol
Quinta da Gaivosa's Lordelo is an amazing composition of 30 indigenous grapes field-blended (including rarities such as “Malvasia Preta”). At over 100 years old the vines have an amazingly low yield (an average of one tiny 200 g cluster per grapevine). Most winemakers would rationally decide to replant the entire vineyard. But there’s nothing rational about a vineyard like Lordelo. There’s emotion, history, legacy and a unique character that the Alves de Sousa family is truthfully pleased to share.
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Quinta da Gaivosa Lordelo
€66.00
Ex Tax: €53.66
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Product Details
Tasting Notes from Celtic Whiskey Shop and Wines on the Green
Nose
Notes of violet, eucalyptus, varnish and dark plums.
Palate
Deep, complex, but always with great freshness and elegance. Full of fresh fruit, liquorice and spices. Involving, dense, but with a remarkable harmony and balance. A great vineyard, with the fingerprint of a great year.
Colour
Deep ruby colour.
Fact Sheet
Fluid
70cl
Grape Variety
A field blend containing Touriga Nacional, Malvasia Preta, Tinta Amarela, and others(30 indigenous grapes field-blend)
Alcohol %
15.5%
Vintage
2013
Awards and/or Press Quotes
Gold Medal
International Wine Challenge
Robert Parker
94 Points
Berliner Wein Trophy
Gold Medal
FAQs
Dark chocolate pairs best with wines that have the structural intensity to match its bitter cocoa and tannin character without being overwhelmed. Fortified wines are the strongest match: aged Tawny Port with its dried fig, rancio, and roasted nut character is the classic pairing. Banyuls from the Roussillon, a naturally sweet Grenache based wine, is the benchmark French equivalent. A full bodied, fruit forward red such as Zinfandel or Amarone can also work, where the ripe dark fruit and spice complement the chocolate.
Many wines use animal derived fining agents during production to clarify and stabilise the liquid before bottling. Common fining agents include isinglass (derived from fish swim bladders), gelatine (bovine or porcine), casein (milk protein), and egg whites (albumin). These are added to bind suspended particles and removed before bottling, but trace quantities may remain. Vegan wines use alternatives including bentonite clay, activated carbon, or pea protein. Checking the Barnivore database or looking for a vegan certification on the label is the most reliable approach.
Customer Reviews
Customer Reviews
