Tinta Barroca

APPEARANCE

ON THE VINE: long, very large bunches which are loosely packed with big, thick-skinned berries of a rich red colour. Grapes ripen early to mid season.

 

IN THE GLASS: an opaque plum/purple colour.

SMELL

Red berry fruit, prunes, violets and some pepper.

TASTE

Prunes, plums, some coffee, pepper and an earthiness reminiscent of Chianti. The variety is less tannic than other port varieties, which adds accessibility, although it does retain a robust character. When used in a port, Tinta contributes fruit and sugar. And it's low in acid.

ORIGIN

Tinta Barroca (spelled Tinta Barocca) is a relative newcomer to the Douro valley, having been first planted in northern Portugal about a century ago. Used for the production of port alongside six other port grapes.

IN SOUTH AFRICA

The variety was brought to the country in the 1950's. As a component of many local fortified wines, Tinta Barroca is more readily recognised in this country than its sometimes classier companions in the port world because it has appeared on the labels of several varietal wines made as dry reds – it’s been discontinued at Rust en Vrede, but is made at the cellars of Allesverloren, Boplaas and De Krans. It is also used in some red blends to add colour and structure.

ELSEWHERE IN THE WORLD

Besides Portugal and South Africa, Tinta Barroca is cultivated on a limited scale in Australia.

MATCHING WITH FOOD

Roast lamb, braais, peppered cheeses and casual meat dishes with fruity or spicy flavours.

SERVING TEMPERATURE

Lighter style Tinta Baroccas can be chilled during summer, while more serious wines should be served at between 16° and 18° C.