Parker über:
Meandro Douro Red
'To taste the 2023 Meandro do Vale Meão, winemaker Francisco ''Xito'' Olazabal poured all the vintages from 2018 to show the evolution of the wine and to show where the 2023 is in context with older vintages. 2023 could have more in common with 2021 and 2019; it's very elegant and has a lot of fruit. It's a little lighter but doesn't lack energy, and it comes in at 13.8% alcohol with a pH of 3.75. It was produced with grapes from their vineyards and 30% from local growers (mostly planted with separate varieties). All in all, it is 50% Touriga Nacional, 30% Touriga Franca, 10% Tinta Roriz, 5% Tinta Barroca, 3% Baga and 2% Alicante Bouschet. They planted Baga back in 2009—it's the oldest Baga vineyard in Douro—and they planted a little more later. Part of it was used in this blend. Since 2021, they have used some full clusters in the fermentation, which they feel provides extra tension. It was vinified by vineyard using indigenous yeasts in a combination of granite lagar (30%), stainless steel and oak, and it matured in used barriques for 14 months. It has a medium-bodied palate, and it's fine-boned and elegant, with very fine tannins. It's balanced and has integrated oak, and is affordable, tasty, clean and delicious. It gives pleasure. The 2023 reds are very long. 221,500 bottles produced. It was bottled in May 2024.From the previous vintages, the one that stood out was the 2021, which I had underestimated, and today, it shows really well and has potential to keep developing in bottle. 2018 was a little more rustic and felt a little more evolved. 2019 was super complete and balanced (a great year for Touriga Franca, Olazabal told me). 2020 was a little riper, reflecting a warmer year. 2021 was a stellar year, and 2022 was surprisingly good for the year. I would classify 2023 as second after 2021, which deserves an upgrade. Later, we tasted a bottle of the 1999, the first vintage. It was still fresh, but it was ''an Alentejo blend of Tinta Roriz and Tinta Amarela!'''
