90|Castello d'Alba
2006 Douro Vinha Velhas
There's a white fruit freshness of tart Rainier cherries that blossoms out of this wine's structure. It has a touch of oak tannin from aging in barrel, but its the old-vine fruit that lasts. For bacalao baked in a cream sauce. (W&S, 10/08) GrapeMoments, New Bedford, MA.

90|CARM
2005 Douro Grande Reserva
This wine is a juicy as an Asia pear, while its acidity has a steely edge. The texture is creamy, the flavor is spicy, toasty and light. (W&S, 10/08) GrapeMoments, New Bedford, MA.

91|CARM
2005 Douro Grande Reserva
Frisky in its schist-edged tannin, this wine captures fresh Douro fruit within a tight structure. Dark pomegranate scents blend with foresty strawberry and blueberry flavors, both generous and clean. It will gain complexity with a few years in bottle, though it's accessible now with a streak. (W&S, 10/08) GrapeMoments, New Bedford, MA.

89|Quinta do Coa
2005 Douro (Best Buy)
Wild and gamey this wine is a bit reduced for now. It feels clense in the mouth, with the constricting grape skin tannins tightening up on the juice. Schist-black acidity makes it mouthwatering. Decant for grilled lamb.
(W&S, 10/08) GrapeMoments, New Bedford, MA.

##|Andreza
2003 Douro Reserva (90 points, Portugal)
There’s a schist mineral character in the tannin of this wine, appearing first in the aroma, then full-on in the structure. It’s austerely dry yet plumy, super-ripe and heady as a vintage Port. The hard structure should allow this to grow complex with age. Drink 2011 to ’13. GrapeMoments, New Bedford, MA.

91| Burmester
2005 Porto Vintage (cask sample)
Burmester, once known for its remarkable collection of tawnies, is now a vintage player under new ownership – Sogevinus, the vinous arm of a Spanish bank that has also purchased Callem, Barros and Kopke. Tannins dominate this wine at first; their schist power intensifies the fig and blueberry flavors underneath. Complex spice develops, along with the warmth of sun on schist. It feels bright and savory, even though the flavors are as dark and dense as a fruitcake. Decant it for figs and Stilton when it’s ten to 15 years old. GrapeMoments, New Bedford, MA.

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