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Alchemy

A rare red, extracted from vines that have been growing in a small plot on a slope overlooking the Rio Torto (one of the Douro’s tributaries) for over a hundred years. Being so old and resilient, they only provide around 400 grams of fruit per vine, which produces just 4,000 bottles.

A unique wine because it stems from a field blend of over 30 grape varieties, which was common practice in centuries past.

A rare red because it is only declared in exceptional years and available when all three great-great-great-grandsons agree that Adelaide is ready for the world’s palates.

Quinta do Vallado
Adelaide Rótulo

“The old vines are almost miraculous. They survive for over a hundred years in poor soils, withstanding a harsh climate. Each plot is unique, each section different from the other. There are up to 40 different grape varieties, which is why they have such different personalities: some are worthless, others surprising, others are excellent, authentic and unique.”

João Ferreira Álvares Ribeiro


This year, there’s no Adelaide,
but there are others

Patience is limited, but not at Quinta do Vallado.

The vines that supply the grapes for the Adelaide red are over a hundred. They are old, produce little (each plant yields no more than 500 grams of fruit) and are tricky and expensive to reach, being hidden in a ravine by the Rio Torto, a tributary of the Douro.

The wine sits in Allier French oak barrels for twenty months. And then it waits. It waits patiently in the bottle for the day that the three great-great-great grandchildren of Adelaide (the famous 19th-century pioneer and entrepreneur, Dona Antónia Adelaide Ferreira) decide, unanimously,

that the wine is ready for the world’s palates. However, none of them like to be rushed. Oh well! 

We are also told that the wine is sublime; very concentrated, full-bodied, 

fresh with silky tannins, very elegant, complex with a long finish. Anyway, we are told that this is another Douro red worth waiting for. Oh well!

Time. Waiting. Patience. Old, antiquated virtues that are unfashionable in these days of digital haste and quarterly results. 

Meanwhile, as patience is limited, and there are top-quality reds from 2014 available, we recommend you try those of our esteemed neighbours. Of course, it is not our place to publicise the competition’s tasting notes, nor sing their praises, however worthy they are (and they are).

However, if you are fortunate enough to try one of these few grand vins from the Douro, you will certainly have a better idea of what to expect from the Adelaide 2014. Until then, be patient. Good things come to those who wait.

Adelaide

‘This rare red is very concentrated, complex, elegant and fresh with silky tannins, which is to be expected from a grand vin from the Douro. Good to drink for decades.’

Francisco Olazabal

Adelaide
agua
Adelaide
Adelaide

“Centuries of work by different generations of Ferreiras in the Douro have created a body of wisdom and knowledge about vines and wines that obliges us to make a wine as perfect as the valley’s excellent conditions allow.” João Ferreira Álvares Ribeiro


Adelaide

The wine sits in Allier French oak barrels for 20 months. And then it waits.


Robert Parker's Wine Advocate had this to say about the first vintage (2005): “The new Adelaide is very fine and a future superstar bottling”

Climatic Conditions

2014 vintage was characterized as one of high pluviosity with a warm Spring and mild Summer, contributing to a very balanced and early maturation of the grapes, with no hydric stress or heat waves to cause maturation halts. The harvesting of this plot took place in perfect climatic conditions on the 8th and 9th of September, before the heavy rain that occurred just a few days later.

Vineyard

ADELAIDE comes from a parcel of very old vineyards (some more than one hundred years old) where a blend of more than 30 different indigenous grape varieties are planted. The soil is predominantly schist (black slate). These vines, planted in a density of 7,000 vines per hectare, yield on average 400g per plant, equivalent to 2,8 tons per hectare. This puts these vines amongst the lowest yielding per hectare in the world.

In the harvest of 2014, the average production was 428 grams per plant, 7% above average. The grapes from these vineyards have unique and exceptional quality.The wine produced from these grapes is naturally very concentrated and complex.

Vinification

The grapes, after a careful manual selection on the sorting belt, were de-stemmed and fermented in stainless steel tanks at a controlled temperature of 24ºC with mechanical remontage for 9 days.

Ageing

Ageing and malolactic fermentation took place in 225 litre new French Oak barrels for 20 months.
Cooperage: 100% Tarannsaud

Bottling

20 July 2016

Aroma

Very concentrated with balsamic notes of oak, fig, and black fruits

Flavour

Full-bodied, firm, ripe with satin tannins. Mineral notes and a complex and persistent finish, very elegant and fresh.

Ageing Potential

20 to 30 years in bottle

TECHNICAL DATA

Alcohol 14.5%, pH: 3.63, Total Acidity: 5.1 g/l tartaric acid, Volatile Acidity: 0.60 g/l acetic acid

Winemakers

Francisco Olazabal & Francisco Ferreira

Bottles

3700 bottles 75 cl, 200 bottles 150 cl

Varieties

Old vineyards: Tinta Roriz, Tinta Amarela, Touriga Franca and others (more than 30 grape varieties mix-planted).

Vinification

The grapes from the old vineyards (over 100 years old) were vinified in stainless steel, temperature controlled, remontage vats, holding up to 3.000 kilos each. The fermentation lasted between 8 to 20 days.

Ageing

The wines from the old vineyards were then stored in stainless steel tanks for the duration of the malolactic fermentation and were racked to 225 litres new French Allier Oak barriques for 20 months.

Bottling

July 2012

Flavour

Very concentrated, with balsamic oak notes, fig and black plum aromas, tobacco.

Taste

Full bodied, firm, mature and silky tannins. Mineral notes and a very elegant, persistent and complex finish.

TECHNICAL DATA

Alcohol 14,5%, pH: 3,58, Total Acidity : 5,4 g/dm3

Winemakers

Francisco Olazabal & Francisco Ferreira

Bottles

4700 bottles 75 cl, 190 bottles 150 cl

Climatic Conditions

2011 was a year of average rainfall and temperature. The summer was extremely hot, but there was always some water in the ground due to the rain that fell by mid-August and beginning of September. Despite the high temperatures in the summer and the year’s plentiful production, the grapes were of excellent quality and beautifully balanced, with no sign of water stress. The harvest of the Adelaide vines took place under perfect weather conditions, on the 13th of September.

Vineyard

ADELAIDE is made from grapes of a plot of very old vines (some over 100 years old), with a mix of more than 30 different native varieties.

The soil is predominantly schist.

With a plantation density of 7,000 plants per hectare, these vineyards produce an average of 400 grams per plant, or 2,800 kg per hectare.

Their yield per hectare is therefore one of the lowest in the world.

The average yield in the 2011 harvest was 498 grams per plant, which is 24.5% higher than average. These vines produce grapes of exceptional and unique quality, naturally resulting in a very concentrated and complex wine.

Vinification

After careful manual selection in the sorting table, the grapes were destemmed and fermented for 9 days in stainless steel vats with controlled temperature (24º), undergoing mechanic pigeage with the aid of a robot.

Ageing

The wine aged and underwent malolactic fermentation in 225-litre French oak vats (85% of which were new and the remaining were used) for 18 months.

Coopers

100% Taransaud

Bottling

19 July 2013

Tasting Notes

Very complex on the nose with red fruit, black fruit and wild flower aromas;  Full-bodied on the mouth with notes of wild fruits, unmistakeable but high-quality tannins. Very persistent on the palate, complex and fresh.

Ageing potential

20 to 30 years

TechNICAL DATA

Alcohol content: 14.5%; pH: 3.58 ; Total acidity: 5.0 g/l tartaric acid ; Volatile acidity: 0.60 g/l acetic acid

Winemakers

Francisco Olazabal & Francisco Ferreira

Total production

4433 75-cl bottles
200 150-cl bottles

Climatic Conditions

The summer of 2009 was very hot and dry. However, the very old vines, because of their deeper roots, showed little water stress compared with the younger vines. The harvest of the Adelaide vines took place quite early this year, on the 8th of September.

Vineyard

ADELAIDE is made from grapes of a plot of very old vines (some over 100 years old), with a mix of more than 30 different native varieties.

The soil is predominantly schist.

With a plantation density of 7,000 plants per hectare, these vineyards produce an average of 400 grams per plant, or 2,800 kg per hectare.

Their yield per hectare is therefore one of the lowest in the world.

The average yield in the 2009 harvest was 274 grams per plant, which is 31% lower than average. These vines produce grapes of exceptional and unique quality, naturally resulting in a very concentrated and complex wine.

Vinification

After careful manual selection in the sorting table, the grapes were destemmed and fermented for 12 days in stainless steel vats with controlled temperature (24º), undergoing mechanic pigeage with the aid of a robot.

Ageing

The wine aged and underwent malolactic fermentation in new 225-litre French oak vats for 19 months.

Coopers

100% Taransaud

Bottling

22 June 2011

Tasting Notes

Very concentrated on the nose, with balsamic, fig and black plum notes. Full-bodied on the mouth, with a gourmand taste of ripe black fruits and a complex and persistent finish

Ageing potential

20 to 25 years

TECHNICAL DATA

Alcohol content: 15.0% ; pH: 3.76; Total acidity: 5.75 g/l tartaric acid; Volatile acidity: 0.60 g/l acetic acid

Winemakers

Francisco Olazabal & Francisco Ferreira

Total production

2,930 75-cl bottles 
122 150-cl bottles

Climatic Conditions

2008 was on the whole a cool year but a year of scarce rainfall. September was very mild, and the 30mm of rain that fell at the beginning of the month allowed for a very balanced, though late, ripening of the grapes. The harvest of the Adelaide vines took place in perfect weather conditions on the 25th of September.

Vineyard

ADELAIDE is made from grapes of a plot of very old vines (some over 100 years old), with a mix of more than 30 different native varieties.

The soil is predominantly schist.

With a plantation density of 7,000 plants per hectare, these vineyards produce an average of 400 grams per plant, or 2,800 kg per hectare.

Their yield per hectare is therefore one of the lowest in the world.

The average yield in the 2008 harvest was 274 grams per plant, which is 31% lower than average. These vines produce grapes of exceptional and unique quality, naturally resulting in a very concentrated and complex wine.

Vinification

After careful manual selection in the sorting table, the grapes were destemmed and fermented for 9 days in stainless steel vats with controlled temperature (24º), undergoing mechanic pigeage with the aid of a robot.

Ageing

The wine aged and underwent malolactic fermentation in new 225-litre French oak vats for 20 months.

Coopers

100% Taransaud

Bottling

10 September 2010

Tasting Notes

Very flowery on the nose, with balsamic and mineral notes; On the month it is very fresh, with intense tannins, mineral notes and a very elegant and complex finish.

Ageing potential

20 to 30 years

TECHNICAL DATA

Alcohol content: 14.5; pH: 3.67; Total acidity: 4.9 g/l tartaric acid; Volatile acidity: 0.61 g/l acetic acid

Winemakers

Francisco Olazabal & Francisco Ferreira

Total production

2,900 75-cl bottles

Climatic Conditions

2017 was a year of heavy rainfall, with a warm Spring and a rather mild summer. These weather conditions allowed for a very balanced and early ripening of the grapes, as the soil suffered from no water stress and there were no heat waves to cause ripening interruptions. The harvest of the Adelaide vines took place in perfect weather conditions on the 8th and 9th of September, just before the downpours that occurred just a few days later.

Vineyard

ADELAIDE is made from grapes of a plot of very old vines (some over 100 years old), with a mix of more than 30 different native varieties.

The soil is predominantly schist.

With a plantation density of 7,000 plants per hectare, these vineyards produce an average of 400 grams per plant, or 2,800 kg per hectare.

Their yield per hectare is therefore one of the lowest in the world.

The average yield in the 2007 harvest was 420 grams per plant, which is 5% higher than average. These vines produce grapes of exceptional and unique quality, naturally resulting in a very concentrated and complex wine.

Vinification

After careful manual selection in the sorting table, the grapes were destemmed and fermented for 10 days in stainless steel vats with controlled temperature (24º), undergoing mechanic pigeage with the aid of a robot.

Ageing

The wine aged and underwent malolactic fermentation in new 225-litre French oak vats for 20 months.

Coopers

100% Taransaud

Bottling

23 July 2009

Tasting Notes

Very concentrated and complex on the nose, with notes of black fruits, blackberry and cassis; On the mouth the flavours are quite similar; ripe tannins and a long and round, though very fresh feel.

Ageing potential

20 to 30 years

TECHNICAL DATA

Alcohol content: 14.5; pH: 3.74; Total acidity: 4.84 g/l tartaric acid; Volatile acidity: 0.55 g/l acetic acid

Winemakers

Francisco Olazabal & Francisco Ferreira

Total production

2,000 75-cl bottles

Climatic Conditions

2005 was a very dry year, with mild temperatures during the summer. Despite the scarcity of rain, this was a year of average production; the grapes were very small, making this a year of heavy concentration. The harvest of the Adelaide vines took place in perfect weather conditions on the 20th of September.

Vineyard

ADELAIDE is made from grapes of a plot of very old vines (some over 100 years old), with a mix of more than 30 different native varieties.

The soil is predominantly schist.

With a plantation density of 7,000 plants per hectare, these vineyards produce an average of 400 grams per plant, or 2,800 kg per hectare.

Their yield per hectare is therefore one of the lowest in the world.

The average yield in the 2014 harvest was 435 grams per plant, which is 9% higher than average. These vines produce grapes of exceptional and unique quality, naturally resulting in a very concentrated and complex wine.

Vinification

After careful manual selection in the sorting table, the grapes were destemmed and fermented for 10 days in stainless steel vats with controlled temperature (24º), undergoing mechanic pigeage with the aid of a robot.

Ageing

The wine aged and underwent malolactic fermentation in new 225-litre French oak vats for 20 months.

Coopers

100% Taransaud

Bottling

07 September 2007

Tasting Notes

Very intense on the nose, floral, balsamic and with black fruit notes. On the mouth it is full-bodied, with silky tannins, citric, mineral notes and a very elegant and fresh finish.

Ageing potential

20 to 30 years

TECHNICAL DATA

Alcohol content: 15.0; pH: 3.65; Total acidity: 5.1 g/l tartaric acid; Volatile acidity: 0.60 g/l acetic acid

Winemakers

Francisco Olazabal & Francisco Ferreira

Total production

2000 75-cl bottles