Region: Portugal / Douro Valley Porto

Croft’s magnificent old property of Quinta da Roêda forms a vast sweep of terraced vineyard on the north bank of the Douro just upstream from the village of Pinhão. In common with many of Europe’s finest wine estates, Roêda’s vineyards were devastated in the 1870s by Phylloxera. The damage was so extensive that its owners, decided to convert the property to the cultivation of the mulberry tree whose leaves are the preferred food of the silk worm. Fortunately, the solution to Phylloxera was finally found. Otherwise, the estate might be known today as the source of the finest silk rather than for the silken-textured wines for which Roêda is now renowned. Now, for the first time, a Vintage Port has been made from grapes grown on the magnificent plots. In a historic reference to the estate’s involvement in the production of silk and to the characteristically silk-like texture of its wines, it has been named Serikos.

• about the grape +
  • 
    Tinta Barroca

    Used to make Port wines, this high yielding grape has very high sugar content, which makes wines with pronounced floral character, good structure and firm, ripe tannins.

  • 
    Tinta Cão

    This grape has blackberry, game and meaty aromas, and contributes longevity and exceptional elegance to the blend of Port wines.

  • 
    Tinta Roriz

    Tinta Roriz produces deep-colored grapes of moderate acidity which make bold wines with firm tannins, excellent complexity and distinctive resin-like fragrance.

  • 
    Touriga Franca

    This grape has high tannins and is very aromatic; it lends structure and balance to Port wines. It shows intense fresh red fruit, earth and flower aromas, and is very fruity on the palate.

  • 
    Touriga Nacional

    Touriga Nacional produces wine with finesse, body and warmth that is dark, concentrated, massively tannic and aromatic. It ages to show the complex aromas typically found in mature vintage port.

“Croft is defined by an abundance of rich, plump fruit with a delicious exotic quality and a distinctive herbaceous, spicy character.”

– Natasha Robertson Bridge, Chief Blender