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  • 1997 Graham's - Vintage Port

1997 Graham's - Vintage Port

PORTUGAL / PORTO/DOURO /
abv 20.0%
  • 93 WA
  • 90 WS
  • 90 IWC
  • 88 JR
  • Variety
    Port Blend
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SKU: 51231-1997-750-3A
  • Wine Advocate | Rating: 93

    Blackberries, licorice, and melted asphalt stand out in this full-bodied, beautifully made vintage port's moderately intense bouquet. It is not one of the great Graham's ports, and is less sweet than normal, but it is full-bodied, rich, concentrated, and impressive.
    Author: Robert Parker
  • Jancis Robinson | Rating: 17

    Deep crimson. Thick, sweet and concentrated. Round and full and unctuous. Lots of macerated prunes and confidence. Lively and dense with real richness but a correct structure. Some floral notes and some dry tannins on the finish. Not quite married but a definite tea flavour. Dry finish.
    Author: Jancis Robinson
    Issue: 08/23/2005
  • International Wine Cellar | Rating: 90

    Deep, saturated ruby. Subtle, complex, lively aromas of blackberry, flowers, licorice, spices and mint. Rich, supple and concentrated, if not as supersweet or densely structured as some outstanding recent vintages of Graham. But this nicely balanced port boasts lovely mouthwatering vinosity and enough backbone for medium-term aging. Finishes spicy and very long, with strong black fruit flavors. An easygoing style of Graham. (Premium Ports & Madeiras, Sausalito, CA)
    Author: Stephen Tanzer
    Issue: May/June 2000
  • Wine Spectator | Rating: 90

    Lovely claretlike aromas of plums, cherries and spices. Full- to medium-bodied, with a solid core of silky tannins and a long, medium-sweet finish. Very refined. A solid Graham.
    Author: James Suckling
  • Self | Rating: 3

    Drink Dates: 2012
    Author: will1408
Discover the very best wines from the top producers in this region.

The Douro—the port-producing region of Portugal—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 Champagne, 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 Taylor Fladgate, Fonseca, and Quinta do Noval 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

  • 439 bottles owned
  • 119 collectors
  • Average collector rating: 80
    (Out of 119 collectors)