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Mateus Nicolau de Almeida e Teresa AmestovDouro

€34.75
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TECH SHEET

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Vintage
2009
Country
PortugalPortugal
Region
Douro
Type
Red
Producer
Mateus Nicolau de Almeida e Teresa Amestov
Winemaker
Mateus Nicolau de Almeida
Grapes
Touriga NacionalTouriga FrancaTinta RorizTinta Barroca
Alcohol
13.5% vol.
Bottle
750 ml

Wine profile

Red

Body
Tannin
Acidity
Alcohol13.5% vol
Sweetness

Tap or hover a scale

Wine profile · Red

Body

Level 4 of 5 — Full and broad – like single cream

In line with typical (3.8) · Typical: average of 711 reds at Vinogrande

What it is

Body is the weight and texture of the wine in your mouth. It comes mainly from alcohol, extract (everything dissolved apart from water), glycerol and, in sweet wines, sugar.

Where you feel it

Across the whole tongue: how much the wine fills your mouth. Think skimmed milk, whole milk and cream.

How we set this level

For this wine, the level comes from: the typical profile of the grapes (Wine Folly / WSET), as we have no specific data. Estimate

There is no single number for body. Labs measure dry extract (many wines are between 18 and 30 g/L) and alcohol, which WSET says has the biggest effect on body. Our scale rates the weight in the mouth.

The 1–5 scale follows the WSET tasting grid. We start from the producer's technical sheet and Vinogrande's tasting notes, plus measured data where it exists, such as the alcohol on the label. Only when that is missing do we use the typical profile of the style, region or grapes, and we say so.

The 1–5 scale

  1. 1Light: fluid and delicate
  2. 2Medium−: light-ish
  3. 3Medium: rounded
  4. 4Medium+: broad This wine
  5. 5Full: dense and rich

In practice, for this wine

Wants dishes with structure: red meat, roasts, mushrooms, aged cheese.

Wine profile · Red

Tannin

Level 4 of 5 — Firm – like strong black tea

Above typical (3.2) · Typical: average of 708 reds at Vinogrande

What it is

Tannins come from grape skins, seeds and oak. They give red wines structure and ageing potential, and soften with time.

Where you feel it

On your gums, inside your cheeks and on your teeth: that rough, drying feel, like after strong black tea.

How we set this level

For this wine, the level comes from: the typical profile of the grapes (Wine Folly / WSET), as we have no specific data. Estimate

Labs measure total polyphenols (the TPI index), but that figure is rarely published. Our scale rates the amount and texture of the tannins in the mouth.

The 1–5 scale follows the WSET tasting grid. We start from the producer's technical sheet and Vinogrande's tasting notes, plus measured data where it exists, such as the alcohol on the label. Only when that is missing do we use the typical profile of the style, region or grapes, and we say so.

The 1–5 scale

  1. 1Low: silky
  2. 2Medium−: soft
  3. 3Medium: present
  4. 4Medium+: firm This wine
  5. 5High: robust

In practice, for this wine

Shines with red meat and fat: protein softens tannin. Decanting helps.

Wine profile · Red

Acidity

Level 3 of 5 — Fresh and balanced – like a green apple

Below typical (3.6) · Typical: average of 702 reds at Vinogrande

What it is

Acidity is the wine's freshness: it gives energy, makes your mouth water and helps the wine age. Too little and it tastes flat; too much and it feels sharp.

Where you feel it

On the sides of your tongue, and in how much your mouth waters after you swallow. The more you salivate, the higher the acidity.

How we set this level

For this wine, the level comes from: the typical profile of the grapes (Wine Folly / WSET), as we have no specific data. Estimate

Labs measure total acidity (grams of tartaric acid per litre; most wines sit between 4.5 and 8 g/L) and pH (usually 3.0 to 3.8; the lower, the more acidic). Our scale turns that into how it feels in the mouth.

The 1–5 scale follows the WSET tasting grid. We start from the producer's technical sheet and Vinogrande's tasting notes, plus measured data where it exists, such as the alcohol on the label. Only when that is missing do we use the typical profile of the style, region or grapes, and we say so.

The 1–5 scale

  1. 1Low: soft, little freshness
  2. 2Medium−: gentle
  3. 3Medium: fresh and balanced This wine
  4. 4Medium+: lively, mouth-watering
  5. 5High: crisp, racy

In practice, for this wine

Versatile at the table: grilled fish, poultry, warm salads. Moderate chilling lifts the freshness.

Wine profile · Red

Alcohol 13.5% vol

Level 4 of 5 — Generous – warms the throat

In line with typical (4.2) · Typical: average of 716 reds at Vinogrande

What it is

Alcohol is made when yeast ferments the grape's sugar. It brings warmth, adds to the body and carries the aromas.

Where you feel it

As warmth in your throat and chest when you swallow, and a slight burn on the nose when it is high.

How we set this level

For this wine, the level comes from: the alcohol stated on the label — On the label: 13.5% vol.

It is the one axis that is always measured: it comes from the % vol on the label. Still and sparkling wines: under 11% = 1, up to 12.4% = 2, up to 13.4% = 3, up to 14.4% = 4, 14.5% or more = 5. Fortified wines (Port, Madeira…) have their own scale: under 16.5% = 2, up to 18.4% = 3, up to 19.9% = 4, 20% or more = 5.

The 1–5 scale follows the WSET tasting grid. We start from the producer's technical sheet and Vinogrande's tasting notes, plus measured data where it exists, such as the alcohol on the label. Only when that is missing do we use the typical profile of the style, region or grapes, and we say so.

The 1–5 scale

  1. 1Low: under 11% vol
  2. 2Medium−: 11–12.4% vol
  3. 3Medium: 12.5–13.4% vol
  4. 4Medium+: 13.5–14.4% vol This wine
  5. 5High: 14.5% vol or more

In practice, for this wine

Avoid very spicy food, which boosts the heat. Serve slightly below room temperature.

Wine profile · Red

Sweetness

Level 1 of 5 — Dry – no sugar you can taste, just fruit

In line with typical (1.0) · Typical: average of 720 reds at Vinogrande

What it is

Sweetness comes from the grape's natural sugar that did not turn into alcohol (residual sugar). A dry wine has almost none; a Port or a late-harvest wine has a lot.

Where you feel it

On the tip of your tongue, right from the first sip, and as a richer, oilier feel in the mouth. Acidity can mask it.

How we set this level

For this wine, the level comes from: the sweetness category recorded on the product sheet (dry, off-dry…).

It is measured in grams of residual sugar per litre. General EU bands: dry up to about 4 g/L, off-dry up to 12, medium-sweet up to 45, sweet above that. On our scale: under 4 g/L = 1, up to 12 = 2, up to 45 = 3, up to 100 = 4, more = 5.

The 1–5 scale follows the WSET tasting grid. We start from the producer's technical sheet and Vinogrande's tasting notes, plus measured data where it exists, such as the alcohol on the label. Only when that is missing do we use the typical profile of the style, region or grapes, and we say so.

The 1–5 scale

  1. 1Dry: no noticeable sugar This wine
  2. 2Off-dry: a touch of sweetness
  3. 3Medium-sweet: clearly sweet
  4. 4Sweet: rich and fruity
  5. 5Very sweet: luscious

In practice, for this wine

Goes with the whole meal, from savoury to mildly spicy. Avoid sweet desserts: they make it taste bitter.

Critics & awards

Serve & enjoy

Temperature 16–18 °CIf the room is above 20 °C, 15 min in the fridge
GlassBordeaux glass
Decanting Decant 30 minPour gently: it may throw a sediment.

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Description

Mater-Dôme Tinto 2009 is a Douro wine made by winemaker Mateus Nicolau de Almeida. It was featured prominently in Grandes Escolhas magazine and is highly recommended by critics.

The Wine AdvocateRP 94Reviewed by: Luis Gutiérrez

The reds from the village of Mêda (the Mater-Dôme range) are aged for a long time. The younger of the two vintages I tasted, the Mater-Dôme Tinto 2009, is a serious, classic, austere blend of Touriga Nacional, Touriga Franca, Tinta Roriz and Tinta Barroca from a schist and granite terroir up to 600 metres, with more rain, milder summers and colder winters. It aged for two years in used French oak barrels and then 13 years in tank.

2009 was a very hot, dry year, but the wine shows neither heat nor excessive evolution; it has restrained ripeness and 13.5% alcohol. It's very serene and harmonious, polished, elegant and refined, yet keeps the Douro's personality and rusticity, with resolved tannins and great balance. The nose seems young (it's hard to guess its age) and shows subtle, elegant evolution, with notes of earth, dried leaves and aromatic herbs and an intriguing spicy profile. It seems very stable, and my prediction is that it will stay that way in bottle for a long time.

4,000 bottles were produced. It was bottled in 2024.

Published: 17 April 2025

What to serve with this wine

Dishes calculated from this wine’s profile, grapes and region.