My love for Vintage Port is no secret to those who know me. A sabbatical at The Fladgate Partnership in vintage 2003 gave me a insightful look into Port production at Quinta de Vargellas (Taylors), Quinta do Roeda (Delaforce, Croft) and Quinta do Panascal (Fonseca) with my day to day (or rather night to night) duties performed at Taylor’s Quinta do Nogueira.

Production – 100 cases made.

Alcohol – 20.5%

Winemaking - Flavour, tannin and sugar ripe grapes were picked at 13.5 Baume to retain vibrancy and acidity. A three-hour ‘Corte’ of foot treading was performed to extract colour, flavour and fine tannins. Natural yeast fermentation progressed over 78 hours before pressing then fortification with a blend of white Brandy spirits selected to add character and compliment the base wine. Maturation for 18 month in seasoned French oak with a single racking and regular topping. RS of 80 g/L, which is a touch drier than most Portuguese VP’s, although the apparent sweetness looks much higher. Bottled unfined and unfiltered in October 2007.