~$20-40 US 40% Touriga Nacional, 40% Tinta Roriz, 20% Touriga Franca, Douro Portugal

I’m just getting into the dry wines of Portugal, and the last few I’ve tried have really overdelivered on their $10-15 price point. I’m curious to see what the next pricing tier had to offer - so when I saw this Douro wine with a slashed price, it was a no brainer.

Day 1- Deep garnet. Red and black cherry with subtle garrigue/herbal notes. Very tight - but serious “delicious potential” - needs more time.

Day 2-Slightly more open - now showing white pepper and a very refined and elegant palate. Still very tight - I wouldn’t be afraid to put this away until 2012+ - but there is no harm in enjoying it now (with food to help balance the mild tannic astringency on the back-end.) Medium bodied and stylishly balanced acidity, herbal complexity and fruit. Leather and cherries. Again, the finish speaks to me about the ’schisty’ Douro hills - and the overall impression reminds me of the more elegant Priorats like Lo Givot.

Terrific value at its sale price - it’s simply rare get this level of quality and age-ability for this price. This Douro strikes well beyond it’s weight class.

~US$13, 52% Touriga Nacional, 16.5% Touriga Franca, 14% Tinta Barroca, 13.5% Tinta Roriz, 4% other, Douro, Portugal

Medium Ruby color. Ripe black fruits on the nose - plums, black cherries and blackberries along with a mild dried herbaceousness. Darker, portlike flavors make their presence known, but the wine is never heavy or cloying. The medium-bodied palate revealed vibrant acidity and surprisingly refined tannins. Black fruit gave way to a nice white pepper component reminiscent of southern Rhone varieties. Short and dry mineral-driven finish.

My overall impression was this tasted like the lovechild of a Priorat and a rustic Cotes-du-Rhone, but with a  lighter body. Very interesting and a fantastic value - probably my favorite sub$15 red wine in the past 4 weeks. Try the sweet-and-savory combo foods like Hawaiian pizza or Peking duck.