Quinta da Pedra Alta 'Pedra a Pedra' Clarete, Douro 2020 is no longer available

Sold Out

Quinta da Pedra Alta Pedra a Pedra Clarete Douro 2020 view 1

Quinta da Pedra Alta Pedra a Pedra Clarete Douro 2020 view 2

Quinta da Pedra Alta Pedra a Pedra Clarete Douro 2020 view 3

Quinta da Pedra Alta Pedra a Pedra Clarete Douro 2020

Quinta da Pedra Alta 'Pedra a Pedra' Clarete, Douro 2020

Red Wine from Portugal

3 Reviews

An ancient estate brought back to life by a group of friends, with the aim of making lighter, fresher interpretations of traditional Douro reds. This light, fragrant, fresh and smoothly textured wine is made from co-fermented indigenous red and white grapes. Enjoy its bright cherry fruit and floral perfume on the cool side.

is no longer available

Code: PW9701

Wine characteristics

Red Wine
Light to medium-bodied
Drinking now
11.5% Alcohol
no oak influence
Cork, agglomerate

wineanorak.com

Tinta barocca co-fermented with rabigato, whole bunch, plus touriga nacional fermented with pressings of donzelino. Lighter-style red with supple, juicy cherry and raspberry fruit. Shows good acid and a...

Tinta barocca co-fermented with rabigato, whole bunch, plus touriga nacional fermented with pressings of donzelino. Lighter-style red with supple, juicy cherry and raspberry fruit. Shows good acid and a bit of structure, but also some peachy richness. Lovely balance here. 93/100

Read more

Jamie Goode

Sunday 23rd Oct 2022

The Daily Telegraph

A light red made by co-fermenting Portuguese red and white grapes. Fresh with a touch of pleasing astringency.

Victoria Moore

Saturday 24th Sep 2022

The Daily Telegraph

… a light, fragrant red (perfect for Indian-summer drinking) …

Ed Woodward

Tuesday 13th Sep 2022

The Observer

Many if not most barbecues this summer won’t feature any red meat at all, while other wine choices will be shaped as much by the marinades as the style of cooking. My preferred speedy post-work barbecue...

Many if not most barbecues this summer won’t feature any red meat at all, while other wine choices will be shaped as much by the marinades as the style of cooking. My preferred speedy post-work barbecue method of briefly marinating a piece of white meat, some prawns or a few slabs of halloumi with lime juice and sweet chilli sauce ... pairs very well with lighter reds served with a bit of chill, such as the unusually brisk, breezy, raspberry-scented Clarete from Quinta da Pedra Alta in the home of port in Portugal’s Douro Valley.

Read more

David Williams

Sunday 14th Aug 2022