Jancis Robinson | Rating: 17Mid reddish ruby with development. Hint of putty on the nose ? rather odd. Round and sweet and full and easy. Tannins have almost melted. This could certainly be drunk now ? lots of easy, slightly slack, opulence. No pain.Author: Jancis Robinson
Wine Spectator | Rating: 92Rich and highly flavored, starting to open into a superb wine. Deep ruby, with a very perfumed cassis nose, full-bodied, with tons of sweet berry flavors, full, round tannins and a ripe fruit finish. A gentle giant of a wine.Author: James Suckling
Buying Guide - 2nd Edition (1989) | Rating: 92This house makes rather restrained yet rich, flavorful vintage port and a very good tawny called Nimrod. Their vintage ports seem slow to develop, and while they never quite have the voluptuous richness of a Dow, Graham, or Fonseca, they have a unique mineral-scented character that gives them their own complexity and style. The 1977 is quite powerful, very deep and intense, particularly for Warre.Author: Robert Parker
Self | Rating: 95Author: vegas
Self | Rating: 90A good port but not outstanding.Drink Dates: 2008-2015Author: NC
Self | Rating: 78Well past its prime. Not much fruit left and even after standing upright for a day-and-a-half and decanting, there was a lot of fine sediment floating in the wine (at least that's what it looked like). Not much pleasure in this bottle.Author: Jeffrey M989
The Douro—the port-producing region of —has a warm continental climate, though weather patterns year over year vary significantly. Growers need to manage frost and heavy rainfall in the spring, followed by high temperatures and drought conditions throughout the growing season. As in , blending across varieties and vintages is the only way for port producers to maintain consistency in their style over time, and in the best years a vintage is declared.
Port blends are composed of many indigenous varieties, all with thick skin, high tannin, and black fruit and floral aromas. The most important varieties for the best-quality wines are Touriga Franca, Tinta Roriz, Tinta Barroca, Touriga Nacional, and Tinta Cão. Port blends are fortified by the addition of a neutral spirit before fermentation ends, raising the alcohol level to approximately 20% abv and leaving behind residual sugar. The best examples are extremely concentrated with grippy tannins and can age for decades in bottle. Look to the houses of , , and for some of the best-quality wines.The perfect port pairing varies based on style. Late-bottled vintage (LBV) ports pair best with cheese and chocolate. The concentrated flavor profile and high tannin of vintage ports match well with buttery and tangy flavors, including the classic Stilton blue cheese pairing, dark chocolate, figs, and walnut. Oxidized tawny port lacks fruit and displays aromas of nuts, dried apricots, toffee, and caramel. It pairs naturally with nut-forward dishes such as pecan pie, biscotti, pies and crème brûlée.
Collector Data For This Wine
- 757 bottles owned
- 209 collectors
- Average collector rating: 88
(Out of 209 collectors)