Decanting
Vintage Port forms a natural deposit in the bottle and should be decanted. Stand the bottle upright a few hours before decanting to allow the sediment to fall to the bottom of the bottle.
Select Year
1980
Storage
Continues to improve for decades after bottling. The bottle should be kept lain down in a cool place, ideally at a temperature below 16ºC.
Serving temperature
Serve at 16ºC to 18ºC. Vintage Port is best drunk one to two days after opening.
Pairing suggestions
Walnuts, blue veined and other richly flavoured cheeses are excellent accompaniments to Vintage Port; so too are dried fruits such as apricots or figs.
Select Year
About the Wine
One of the driest Winters on record. A poor flowering under wet and cold conditions, but the Summer of 1980 was hot and dry. When the harvest started on 29th September weather remained generally dry and picking conditions stayed excellent for the duration of the harvest. The fermentations were quite short, but the Port wines showed excellent colour and body.
Tasting Notes
Ruby, cherry red tones gently fading at edges. Attractive fresh fruit and spice bouquet. Intense; surprisingly youthful. An elegant, nicely weighted and balanced wine. Firm full fruit flavours with a freshness that carries on through to the finish.
Steven Spurrier