VINTAGE

Vintage Port must be bottled within two years of the harvest date and be 100 per cent wine from that harvest.

The magic of Vintage port is different in every phase: as a young wine it captures the youthful fruit characters, then after  20 years or more the effects of the slow bottle age integration are revealed and finally after many decades the spirit dominates the wine. Vintage Port is amazing in all the three phases.

Maturation in the bottle is more reductive than cask ageing and the wine that results has a fruitiness and power which develops in the traditional ageing vessel, the classic, thick, black port bottle.

Serve at the end of a meal with cheese, especially blue cheese which goes really well. Please note that Vintage Port needs decanting.