Tanners Super Douro, Reserva 2015

PR07915

This is rich and concentrated with great depth and well-defined notes of spice and flowers, pressed violets, blueberries and a cool mineral vein. It oozes charm and has fine, elegant tannins.

The winemaking team at Duorum sent us this reply when we requested more information on the use of oak in Tanners Super Douro:

“The wine has been blended by Tanners buying team using wines from the Duorum estate. The Colheita wine in the blend is aged for 6 months in French oak barrels, but the winery were persuaded by Tanners great charm (!) to include a significant quantity of reserve wine in the blend, giving it even more sophistication and ageing capacity. Reserve wines have had 12-15 months in French oak, and the grapes come from specific locations within the vineyard known for their high quality. As well as all the usual Douro grapes (the same as in port), Sousão is especially favoured in a higher percentage, as it gives a deep colour and structure."

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More Information
Type Red
ABV 14.0%
Bottle Size 75 cl
Country Portugal
Region Portugal
Area Douro
Style Full-bodied
Vintage 2015
Major Grape Touriga Nacional
Grapes Touriga Nacional, Tinta Roriz, Touriga Franca, Souzão
Drinking Guide Drink or Keep
Food Match Venison Casserole
Press Reviews

It was a hard choice: Tanners Côtes du Rhône, an absolute charmer from the very good 2016 vintage, or this Douro red. In the end I settled on the dark, full-bodied, oak-matured Reserva, partly because it went irresistibly well with a magret de canard and Pyrenees sheep's cheese that I was eating. It's made by Duorum Vinhos with input from Tanners, using classic port grapes led by Touriga Nacional, and is aged in French oak, which gives depth and toasty expression to the concentrated damson richness and the spicy roast meat, black pepper, cedar and liquorice notes. In addition to its affinity with duck, it's a great steak-on-the-barbie wine but doesn't overwhelm lighter meats and dishes such as the Portuguese Arroz de Pato (duck, rice and chouriço, or chorizo) or recipes with a bit of spice, and the tannins are ripe and smooth enough for cheeses such as Manchego, Comté and aged Gouda. 14.0%.
Joanna Simon, www.joannasimon.com, 23rd August 2018

UK Merchant Tanners blended this from wines made by Douorum Vinhos. A full-on mouthful at first taste, with concentrated black berry fruits galore. But the palate reveals more lightness of touch thanks to an elegant structure and subtle use of oak. Definitely one for barbequed meats.
Christelle Guibert, Weekday Wines – 25 under £25, Decanter Magazine, May 2018

The meat of the moment is of course spring lamb, which needs red wines to bring out the best of it …the rich, robust and spicy Tanners Super Douro, Reserva 2015, made from the local port grapes combination with the addition of the rare sousao grape to give structure, will cut through any fattiness in the lamb. A terrifically appealing all round red for roasts and barbecues, once the weather allows.
Terry Kirby, www.theindependent.co.uk, 29th April 2018

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Product Details

Douro Vintage Guide

2017 proved to be a hot, dry year with one of the earliest harvests on record and yields down about 35% but the quality looks to be very good for table wine. 2016 was a complex but ultimately satisfying year with a wet winter followed by a summer that was drier and warmer than usual; the resulting wines show great balance and concentration in both red and white. 2015 was excellent and reds and whites have depth and concentration. Cooler conditions in 2014 produced some of the best whites yet. After a slow start, 2013 gave high quality wines in the end, drinking well now. 2012 was a low-yielding vintage which produced concentrated reds with good acidity that should keep. A drought year in 2011 gave great quality wines, whilst 2010 produced plenty of wine, some of which lacked a little definition. Another hot year in 2009 meant good ripeness but alcohols could be high, in contrast to 2008 and 2007 which were much cooler and the patient growers harvested in ideal conditions making very good wines. 2006 was an unusual year in the Douro, being wet at harvest. The preceding 2005 vintage was, however, very dry and produced some excellent, well-balanced wines, and this in turn followed the hot summer of 2004, when rain in early September provided a much needed boost in the vineyards. The drought year of 2003 turned up some very good wines, which have aged well.

It was a hard choice: Tanners Côtes du Rhône, an absolute charmer from the very good 2016 vintage, or this Douro red. In the end I settled on the dark, full-bodied, oak-matured Reserva, partly because it went irresistibly well with a magret de canard and Pyrenees sheep's cheese that I was eating. It's made by Duorum Vinhos with input from Tanners, using classic port grapes led by Touriga Nacional, and is aged in French oak, which gives depth and toasty expression to the concentrated damson richness and the spicy roast meat, black pepper, cedar and liquorice notes. In addition to its affinity with duck, it's a great steak-on-the-barbie wine but doesn't overwhelm lighter meats and dishes such as the Portuguese Arroz de Pato (duck, rice and chouriço, or chorizo) or recipes with a bit of spice, and the tannins are ripe and smooth enough for cheeses such as Manchego, Comté and aged Gouda. 14.0%.
Joanna Simon, www.joannasimon.com, 23rd August 2018

UK Merchant Tanners blended this from wines made by Douorum Vinhos. A full-on mouthful at first taste, with concentrated black berry fruits galore. But the palate reveals more lightness of touch thanks to an elegant structure and subtle use of oak. Definitely one for barbequed meats.
Christelle Guibert, Weekday Wines – 25 under £25, Decanter Magazine, May 2018

The meat of the moment is of course spring lamb, which needs red wines to bring out the best of it …the rich, robust and spicy Tanners Super Douro, Reserva 2015, made from the local port grapes combination with the addition of the rare sousao grape to give structure, will cut through any fattiness in the lamb. A terrifically appealing all round red for roasts and barbecues, once the weather allows.
Terry Kirby, www.theindependent.co.uk, 29th April 2018

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