This Vintage Port is made from a blend of over 30 different indigenous grape varieties. All the grapes are carefully selected and footed in lagares for five days until brandy is added to stop the fermentation. The juice was then aged for 19 months in old port barrels, after which the wine was bottled.
The grapes were picked from the same vineyard two weeks after the grapes of the table wine. Due to the very small harvest, only 3000 bottles were produced in 2005. The Port has a super nose with perfumed, violet, plum-like fruit. Delicious palate: very open and expressive with nicely perfumed fruit and a remarkable purity. Potentially excellent
Tasting Note: Modern, fruity style, less intense, violets, cherries, juice and fruit, perfect tannins.
International Wine Challenge IWC 2007: Recommended