Viniou Reviews
Dow’s Quinta do Bomfim 2013 is an exceptional red wine from the famed Porto DOC in northern Portugal, crafted from a blend of traditional Douro grape varieties—primarily Touriga Nacional, Touriga Franca, and Tinta Barroca. The 2013 vintage benefited from a relatively cool and balanced growing season, allowing the grapes to ripen steadily and maintain remarkable freshness alongside deep concentration. Vinification follows the classic Port tradition, with foot treading in granite lagares and subsequent fortification with grape spirit, halting fermentation to preserve natural sugars and creating a wine with both power and finesse. Ageing takes place in the historic cellars of Dow’s, enhancing complexity and facilitating the wine’s signature aromatic depth.
The Douro Valley, where Quinta do Bomfim is located, is one of the world’s oldest and most beloved wine regions, recognised for its breathtaking terraced hillsides carved into schist and granite soils alongside the Douro River. The combination of steep slopes, poor yet well-drained soils, and a dramatic climate—scorching summers and cold winters—results in grapes of impressive intensity and robust structure. The valley’s winemaking heritage stretches back centuries, underpinning the distinctive style and pedigree of its Ports.
With its rich, layered profile boasting aromas of dark plum, black cherry, violets, and subtle notes of cocoa and spice, Dow’s Quinta do Bomfim 2013 pairs beautifully with strong-flavoured cheeses such as Stilton or Portuguese Queijo da Serra, as well as with rich chocolate desserts. For a more traditional touch, try it alongside roasted almonds or the nutty, fig-based desserts of the region. The wine’s depth also makes it a fine companion to slow-braised game or lamb with herbed crust.
For optimal appreciation, decant the wine at least two hours before serving to allow its bouquet to blossom and tannins to soften. Serve at a temperature of 16-18°C to enhance its aromas and showcase its balance. Enjoy this Port young for its vibrancy, or cellar it for several years to highlight its remarkable ageing potential.
