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
2005
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.
About the Wine
The winter preceding the 2005 harvest was extremely cold and dry leaving the reserves of water severely depleted after an already dry and hot 2004.
The growing season started later than usual as a result of the cold weather and the shortage of water. The whole growing season was marked by lower vigour and small berry size for all grape varieties.
From May 16th until 6th September there was no further rain. However, in spite of the extreme heat and drought like conditions, the ripening process continued normally, although at a slower pace than usual.
Fortunately, the dry summer conditions were relieved by steady rainfall between 6th and 9th September, giving the vines the critical relief that they needed, enabling them to complete the ripening process and deliver a perfectly ripe and well balanced crop.
Tasting Notes
Inky black colour with a narrow purple rim. The nose is built on a sturdy foundation of rich and potent blackcurrant, cherry and blackberry aromas interlaced with notes of apricot and plum. Hints of cedar wood, gumcistus and violet provide the exotic scented dimension which is the hallmark of Vargellas followed Vintage Ports. On the palate the first impression is supple and restrained but the finish reveals a tightly knit fabric of sinewy tannin and unleashes a powerful surge of rich black fruit flavour.
Neal Martin