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
1983
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
The winter of 1982/3 was marked by extreme cold weather in February, when snow fell in Pinhão for the first time in twenty years. Poor flowering in many vineyards and overall an unusually cold year, including the month of August. However, September was hot.
The harvest was late, starting on October 3rd ,but perfect conditions prevailed. Colour extraction was more than satisfactory and the winemakers’ notes at the time record that the ‘musts’ were exceptionally aromatic.
Tasting Notes
Deep cherry, burgundy colour, fading at the rim. Rich, jammy harmonious fruit. Stylish, aromatic, concentrated fruit flavours. Raisin, chocolate; plum jam. Medium-full bodied. Rounded tannins. Complex, fleshy wine.
Mark Squires