Classic Vintage Port


Vintage Ports come from a single harvest and have exceptional organoleptic characteristics, showing a dark red colour, a great structure and intense fruity aromas and flavours.

They are bottled two years after the harvest and in most cases spend many years maturing in the bottle. Through this ageing process Vintage Ports are kept away from the influence of the atmosphere, which makes them loose their colour very slowly and retain their typical fruitness.

In order to maintain richness and power they are neither fined nor filtered, therefore throwing a large amount of sediment as they mature. For this reason, they should be decanted before being served.

Once opened, a Vintage bottle should be drunk the same day to keep the exceptional quality untouched. Vintage Ports are after meal drinks. Take them with cheese like Stilton or Gorgonzola. But you can also incorporate them into a meal, combining for instance a Steak au Poivre with a young Vintage.


Vintage 2016

Tasting Notes

Deep ruby black with narrow purple rim. A nose of wonderfully pure, vibrant red fruit, with crisp aromas of cranberry, raspberry and cherry and lively notes of plum and apricot. Emerging in turn from behind this curtain of fresh fruit are spicy aromas of black pepper and nutmeg, warm notes of mocha and scents of cedar wood and balsamic herbs. In contrast, the palate is voluptuous, with dense, mouth filling tannins providing both body and firmness and a thick coulis of black woodland fruit that flows into the endless finish. Although the first impression is of an ethereal purity, the wine develops an intricate complexity in the glass and displays the powerful but beautifully integrated tannins which are a hallmark of the vintage.

Viticultural Year

The viticultural year in the Douro Valley began with a very wet spring. This rainfall was welcome after the very dry conditions in 2015 and helped restore ground water reserves throughout the region. On the other hand, these cool and wet spring conditions also led to late start of ripening season. After spring, summer was particularly hot and dry, which continued until late September. In spite of the heat, due to the abundant ground water reserves and the late cycle, maturation was slow and even. By the end of August, most grapes were not yet ripe but, in mid-September, a spell of rain helped accelerate and complete the ripening process. From the second half of September and well into October, the weather provided ideal harvesting conditions. Low night-time temperatures helped to extend fermentation times and allow for gradual and gentle extraction, which contributed to the great quality of the tannins and the elegance of the 2016 wines.

Vintage 2011

Tasting Notes

Dark red colour. Highly concentrated and fully-bodied. Very fruity. Needs time to get rounder and  will therefore profit from a long ageing in the bottle.

Viticultural Year

Wet and cold weather in winter. Good flowering conditions, but the vines had to be submitted to several treatments to avoid diseases. Extreme heat at the end of June caused damages to many vineyards and reduced the yield. Harvest started in the first days of September and was done in general under a favourable weather. Remarkable quality.

Vintage 2009

Cold, rainy winter. Budburst and flowering occurred in the usual periods under normal conditions, but seemed to predict a relatively small yield. Temperature in June and July was below average, and there was even some rain. August was very hot, causing the grapes to reach a high level of maturity.

Harvest began in the first days of September under a high temperature. The grapes were in a good state, very sweet but lacked a bit of acidity. The yield was lower than expected. The quality was in general rather good.

GOOD BUY (Revista dos Vinhos, nº 279, February 2013).

Vintage 2007

Tasting Note

Deep red colour. Unctuous and well structured. Firm tannins. Long finish. Needs time to get rounder and will therefore profit from a long ageing in the bottle

Viticultural Year

Very rainy Winter. Due to unfavourable weather conditions during flowering there was some millerandage (poor and uneven fruit set), which made crop-thinning unnecessary.

Heatness and humidity caused the need to treat the vines to avoid diseases. Summer was not as hot as in the previous years and there was even some rain, but two weeks before harvesting the maturation process benefited from a higher temperature.

Vinification was done under ideal conditions – dry weather (except for two or three days of light, harmless rain) and moderate temperatures. Quality proved to be of a high standard.

BEST OF THE WINE REGION 2009 (Revista de Vinhos, Feb 2010).

Vintage 2005

Tasting Notes

Deep red colour. Fruity aroma with vegetal notes. Unctuous and full bodied. Balanced tannins. Long finish. Drinkable now, but will profit from a longer ageing.

Viticultural Year

Extremely dry winter and spring. Very good flowering conditions. Hot summer – many vines deeply suffered from the dryness, but before the harvest one or two small rainshowers improved maturity of the grapes. Average yield, uneven quality, but some excellent Ports.

Vintage 2003

Tasting Notes

Impressive black colour. Concentrated aromas of ripe fruit. Full-bodied and fleshy. Well balanced, ripe tannins. Long, sweet finish.

Viticultural Year

A very wet weather in winter and spring was followed by heat, specially in August when temperatures reached unusual levels. Harvest began in the first half of September, with the grapes showing a healthy state, high concentration and sweetness but a relatively low acidity. Yield was average; the quality was very satisfactory and, in some cases, excellent.

GOLD MEDAL (Monde Sélection 2009, Bruxelles).

Vintage 2000

Tasting Notes

Deep ruby. Still a bit closed in the nose. Great body, very full, large ageing potential. May throw a sediment because it has not been filtered.

Viticultural Year

Dry winter with temperatures above average. Rainy and cold spring, which caused a late and scarce flowering. Maturation was done in excellent conditions, and wines showed a full colour and high concentration. A classic year for Port, but a very small production.

Vintage 1970

Tasting Notes

Garnet colour. Coffee and fruit flavours. May throw a sediment because it has not been filtered.

Viticultural Year

Lots of rain in January and February followed by a cold and dry March. The weather became hot in April, which was favourable for the flowering and ripening of the grapes. In August and beginning of September it rained again, but when harvest was done the weather turned hot and dry, producing very ripe wines.

Vintage 1967

Tasting Notes

Pale brick colour fading to amber on the rim. The nose is complex and multi-dimensional, with aromas of butterscotch, apricot and exotic wood, and scents of violets and wild herbs, around a warm nutty core. The palate displays a smooth, silky texture and finishes with a burst of rich mellow flavour. An elegant, finely constituted wine, now fully mature and ready to drink.

Viticultural Year

Extremely cold winter, late and scarce flowering. Hot summer, but good weather conditions for the picking.

Vintage 1965

Tasting Notes

Tawny brown of medium intensity and a narrow amber rim. The nose of this wine is sumptuous in its richness and complexity. The undercurrent of creamy butterscotch aroma is overlaid with notes of vanilla and raisin, a discreet fragrance of violets and pungent resiny scents of garigue. The palate is round and velvety, finishing with a surge of rich caramel flavour. A seductive Vintage Port, one of the best examples from this year.

Viticultural Year

A rather dry year, and just before the harvest the grapes in general had not yet reached the normal degree of maturity. Then the rain came, and the grapes gradually showed a bigger maturity.

A period without rain and with a colder weather followed, which was most favourable for the fermentation process.

Finally, a second wave of very heavy rain arrived and the weather got warmer. As a result of this, the wines reflected the conditions under which they were produced, the best ones having been produced in the absence of rain and under the colder weather.

Vintage 1963

A classic year for Vintage Ports. The winter was average, with cold spells and rain. Spring was much cooler and wetter than normal, but the weather during the flowering was good. The summer was mostly dry, with long warm days. September was perfect for harvesting, with hot days and cool nights.

Vintage 1961

Very dry and hot weather, giving origin to a small production of very ripe, sweet wines full of fruit and tannin.

Vintage 1960

Tasting Notes

Pale tawny brown with a broad pale rim. The nose is reticent at first, opening on a nutty butterscotch note, but rapidly gains in complexity, releasing an array of warm spicy aromas and discreet balsamic fragrances of vetiver and sandalwood. The smooth silky palate is full of rich mellow toffee flavour but never excessively sweet or heavy. A very attractive and well balanced Vintage Port now in its window of peak drinking.

Viticultural Year

Rainy winter and spring, followed by a very hot summer which caused an early maturation. Harvest started by mid-September, showing in general perfectly ripe grapes. Excellent quality, with elegant and well-structured Ports.

Vintage 1958

Mild and wet year, with a cold and rainy summer. Autumn began under a high temperature, and then the harvest was done in perfect conditions.

Vintage 1957

Irregular weather conditions. Vintage started in general in the last week of September. Some Ports proved to be of a very good quality. Only a very limited quantity of 1957s was declared.