Red
Prats & Symington LDA Chryseia Red (Douro)
Portugal
Ficha técnica
- Tipo
- Red
- País
- Portugal
- Denominação
- Douro
- Corpo
- full
- Acidez
- medium
- Tanino
- high
- Doçura
- dry
Harmonização
carnes vermelhas · cordeiro · queijos curados · ensopados
Safras avaliadas
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201493 pts
This wine is rich, full and densely concentrated. With wood aging not far away, it is still toasty, offering weighty ripe fruit that shows great potential. This impressive wine is produced by the joint venture between the Symington Family and Bordeaux consultant Bruno Prats. Dri…
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201295 pts
This marks the 17th vintage of this wine, a joint venture between the Douro-based Symington family and Bordeaux consultant Bruno Prats. Based entirely on fruit from Quintas de Roriz and Perdiz, this smooth, structured wine has many of the characteristics of Bordeaux with its new…
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201194 pts
A powerful, concentrated wine, it has great density and structure. It shows the quality of the vintage, rich and fruity while preserving the elegance and poise that is typical of Chryseia. The result of a partnership between the Symington family and Bruno Prats from Bordeaux, it…
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200994 pts
Still an icon of Douro reds, this is marked by elegance. The fruit blends effortlessly with the acid-laced, firm tannins. It has fine potential for aging over at least five years.
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200893 pts
Now well-established as a Douro classic, this latest vintage of Chryseia shows the same concentration and dense tannins while bringing an extra element of elegance and balance. This gives the wine obvious aging potential, over at least 6–7 years.
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200794 pts
Chryseia is a benchmark wine in modern Douro table wine making. With its layered tannins, black currant fruit, minerality and stylish yet powerful structure, this is a wine of great stature, needing aging for 2–3 years.
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200191 pts
Boasts a huge nose of blackberries and vanilla, with hints of blueberries and tobacco. The flavors capture the essence of Port in their untamed, effusive berry flavors, but in a balanced, dry wine. Firm tannins suggest cellaring 3–5 years.