• Viticultural year:  2017 was an unusual year in the Douro Valley. The winter was sunny and dry, a pattern that continued for the next 6 months, with June recording the highest average temperature since 1980. These severe weather conditions led to a drop in production across the region but resulted in higher concentration and consequently better-quality grapes. This was a very challenging year for the Douro grape varieties. 2017 marks the first production of a Vintage Port at Quinta dos Frades and denotes the remarkable ability of the old vines to overcome the toughest conditions that a sustained lack of rainfall can cause. The wines produced are intense, with lots of black fruit and structured tannins.


• Grape varieties:  Old vines with 23 identified grape varieties. Predominance of Touriga Franca, Tinta Amarela, Tinta da Barca, Tinta Carvalha, Tinta Francisca, Tinto Cão, Bastardo, Rufete and Donzelinho.


• Appellation:  DOURO D.O.C.
• Age of the vines:  +100 Years
• Type:  Still red wine
• Style:  Oaked, full-bodied and dry
• Soil type:  Schist
• Alcohol:  14.5% Vol.


• Ageing:  12 months in new, lightly toasted French oak barrels. Minimum bottle ageing of 12 months.


• Bottling:  June 2019
  0.75L › 2 775 bottles


• The Wine:  Despite sharing the same production principle of its sibling Quinta dos Frades Comendador Delfim Ferreira, this wine seeks to be ready to drink as soon as it is launched to the market. It is also a full-bodied wine made from the best plots of the estate’s old vines, but it has smoother tannins and more expressive fruit. A particular feature of this blend is that it always includes grapes coming from the plot of old vines planted next to the tea house of the quinta that Dona Sylvia loved so much.


• Grape growing and winemaking:  Quinta dos Frades Dona Sylvia Grande Reserva is made from grapes coming from very old vines that show the greatest potential. The land is tilled by animals. The grapes are hand-picked, destemmed and foot trodden in granite lagares (troughs). The alcoholic fermentation takes place at controlled temperatures ranging from 20°C to 22°C for 8 to12 days. Gentle extraction techniques are used. The wine undergoes a short post-fermentation maceration.


• Tasting notes:  Appearance: Deep black core, with narrow ruby rim;
  Nose: Pronounced aroma of concentrated black fruit, with smoky/toasty nuances;
  Palate: Full-bodied, with present yet polished tannins. Ripe black fruit flavours. Spicy, smoky and toasty hints. Long, round and creamy finish.


• Serving suggestions:  Serve at 16°C. This wine accompanies rich dishes such as game and dry aged beef. It’s also an excellent match to oven-roasted meat and fish.


• Analysis:  pH: 3.6; Total acidity: 5.0 g/L


• Allergen information:  Contains sulphites


• Winemaker:  Anselmo Mendes