Select Year

1995

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.

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.

An unseasonably hot spring resulted in early budding and by mid April the vines were showing good growth. Conditions for flowering in May were near...

About the Wine

An unseasonably hot spring resulted in early budding and by mid April the vines were showing good growth. Conditions for flowering in May were near perfect. A cool early summer was followed by very high temperatures in August. 

Picking started at Quinta de Vargellas on 13th September, a week later than most of the region. Conditions were perfect and the highest sugar readings in years were recorded. Due to the cool temperatures the fermentation periods were longer than usual ensuring a great extraction of fruit, flavour and colour.

 

Tasting Notes

Deep ruby, fading to brick on the rim. Ripe jammy character, chocolatey, overlaid with exotic herbal and floral notes. Plump fruit with dense chocolate, plums and hints of liquorice. Firm finish.

ACCOLADES

Very full colour. Very concentrated nose. This is complete and very lovely. Everything in place. Splendid fruit. Full. A wine of real power and strength. One of the few with a real third dimension on the palate. Real weight and concentration and intensity. Marvellous fruit. Very fine indeed. From 2013.

Clive Coates MW, The Vine