Portal Vintage 2018 Ruby
Manual harvest transported in small boxes. Maceration in a stainless steel vat and vat at a temperature of approximately 28-30ºC. The vast majority of grapes come from the Pinhão River Valley, Touriga Nacional and Tinta Roriz withstand the heat of summer very well. These were joined by grapes from other Douro valleys, which translates into a classic blend of the region. Fermentation took place in a mixture of closed vats to guarantee freshness and aromatic components, as well as an open vat (lagar) to guarantee greater complexity and structure. After a slow and careful aging in our cellars in the Douro, this Vintage now has an intense and ripe fruity, as well as a floral that gives it excellent freshness. Shows a strong concentration and structure in the mouth always accompanied by a rich and variable aromatic component. A classic vintage definitely remembering other decades!
Portal Vintage 2007 Ruby
Hand harvested and then transported in small boxes (max. 25kg). Maceration in stainless steel vat and vat at a temperature of approximately 29-31°C. Stage for 1 year in cask and bottled the second year. A complete vintage that represents the first Vintage produced in the new Quinta do Portal winery. In addition, it is a Vintage with its own particularities. A style that, without underestimating the typical austerity of these wines while they are new, presents itself as molded to the new demands of the market: An austere wine in appearance, but delicate in handling! As red as it needs to be, exuberantly fruity with hints of plum and black fig, in a clean and pure profile. With well-integrated alcohol, letting you understand the full character of the fruit, of its matrix. Very balanced, almost silky on the attack, followed by firm tannins to emphasize its presence, complemented by acidity and alcohol that are properly linked and potentiating.
Portal Vintage 2000 Ruby
Hand harvested and then transported in small boxes (max. 25kg). Maceration in stainless steel vat and vat at approx. from 29-31°C. Stage for 1 year in cask and bottled the second year. Deep color, nose where the tertiary aromas are well integrated with the freshness and youth given by the ripe black fruit! Good personality in the mouth, vigorous but very well integrated and harmonized with the volume and freshness given by the acidity.
Portal Vintage 1997 Ruby
Portal Vintage 1995 Ruby
Traditional method in Lagar. Maceration by treading at an approximate temperature. from 28-30°C. Aging for two years in casks. This 1995 vintage is Quinta do Portal's first vintage. An extraordinary evolution, captivating right on the nose. Prune and spice aroma, earthy, fresh. In the mouth, a silky, conversational wine. It starts elegant, then it appears powerful but always velvety. Finishes long and pleasant. A true discovery.
Blackett 10 Years White
Real Companhia Velha Vintage 2019 Ruby
Martha’s 20 Years with tube
Martha’s 40 Years with tube
Warre’s Otima Harvest 2013 Tawny
Vista Alegre Harvest 1975 Tawny
From Quinta da Vista Alegre, Cima Corgo, vines over 80 years old, planted on old platforms, with predominant exposure to the south. The grapes from a single harvest are harvested by hand and transported in small boxes and vinified according to the traditional Porto method. After partial destemming, the grapes are crushed on foot in stone tanks. The must fermentation takes place under controlled temperature and is interrupted by the addition of brandy. This wine, as it is produced, has great aging potential. Wine from a single harvest, aged in oak casks for a minimum period of 7 years. It should be served at a temperature between 10°C and 12°C. Keep the bottle at a constant temperature and protected from strong light. Consume preferably within 6 to 8 weeks of opening .
Sandeman 40 Years Tawny
They are chosen for aging in wooden casks where gradual exposure to air concentrates the flavors and transforms the rich ruby color into amber, creating the rare and delicious Sandeman Porto Tawny 40 Years Old. The aging process intensifies the creation of fruit, the complex flavors characteristic of Tawny Port. A perfect Port to end any meal and an inspiration for a good conversation. An intense and intensely flavored 40 Years Old Tawny Port, with a huge bouquet suggesting vanilla, oak and honey, and a mouthful of very complex flavors of dried fruits, spices and nuts. While the wine gently unfolds and develops in the mouth, a superb balance of aging in wood and vivacity, characteristic of Sandeman Tawny Ports, is discovered. Sandeman Porto Tawny 40 Years Old is produced using the traditional Port Wine method. The hand-picked grapes are subjected to stem removal and crushing before fermentation, temperature, with maceration of the skin, in order to extract the best components. The addition of wine to the alcohol at the ideal moment establishes the balance between the body of the wine and the bouquet. This moment is chosen by the winemaker after strict control of the fermentation temperatures and densities, the second depends on the variety of vine, the maturation stage and the required final sweetness. The bottle must be kept upright, protected from light and humidity, at a constant temperature of 16ºC-18ºC .
Sandeman 20 Years Tawny
They are chosen for aging in wooden barrels, which concentrate their fruit and flavor. The color matures from deep ruby to amber, producing a rare and delicious Tawny. Maturity and fruit are harmoniously balanced, creating the perfect conclusion to a meal and the inspiration for good conversation. A rich and elegant combination of flavors - dried apricots, honey, nuts, spices, vanilla - creates an infinitely complex wine that smoothly unfolds and develops in the mouth. Sandeman Port Tawny 20 Years Old is produced using the traditional Port Wine method. The hand-picked grapes are subjected to stem removal and crushing before fermentation, temperature, with maceration of the skin, in order to extract the best components. The addition of wine to the alcohol at the ideal moment establishes the balance between the body of the wine and the bouquet. This moment is chosen by the winemaker after strict control of the fermentation temperatures and densities, the second depends on the variety of vine, the maturation stage and the required final sweetness. The bottle must be kept upright, protected from light and humidity, at a constant temperature of 16ºC-18ºC .
Messias 50 Years Tawny
Wine fermented with partial destemming at a controlled temperature (24-28ºC) when the must reaches the desired sweetness value, fermentation is interrupted by the addition of brandy (77%). A very high quality wine obtained by blending different wines from different harvests, reaching the age indicated on the label, having these aged in oak wood until they are bottled in the warehouses in Vila Nova de Gaia. Light golden wine with greenish hints. Wine with a complex and intense aroma, with several layers, where notes of honey, spices and a chemical touch appear. In the mouth it has the same complexity with a vibrant acidity and a very prolonged finish.
Dow’s Nirvana Reserve Tawny
Quinta do Cachão Vintage 1980 Ruby
Fermented wine with partial destemming at a controlled temperature (24-28ºC) when the must reaches the desired sweetness value, fermentation is interrupted by the addition of brandy (77%), later aging in oak wood, in the warehouses in Vila Nova de Gaia until it is bottled, between the 2nd and 3rd year, after approval. Amber colored wine, on the nose it presents complex aromas with hints of spices and hazelnuts, in the mouth it is a delicate wine with an interesting retronasal attack accompanied by a pleasant and persistent finish.
Quinta do Cachão Vintage 1979 Ruby
Fermented wine with partial destemming at a controlled temperature (24-28ºC) when the must reaches the desired sweetness value, fermentation is interrupted by the addition of brandy (77%), later aging in oak wood, in the warehouses in Vila Nova de Gaia until it is bottled, between the 2nd and 3rd year, after approval. Wine with a golden color, with a good evolution of the reduction aromas, with touches of forest fruits and chocolate nuances. The aromas of dried fruits are present, with emphasis on walnuts. In the mouth, all predicates revealed in the aroma are confirmed.
Quinta do Cachão Vintage 1967 Ruby
Fermented wine with partial destemming at a controlled temperature (24-28ºC) when the must reaches the desired sweetness value, fermentation is interrupted by the addition of brandy (77%), later aging in oak wood, in the warehouses in Vila Nova de Gaia until it is bottled, between the 2nd and 3rd year, after approval. Wine with aromas of evolution where aromas of spices and dried fruits (hazelnut) stand out. In the mouth it is a very delicate wine confirming the aromas, with a long and pleasant aftertaste.
Quinta do Cachão Vintage 1965 Ruby
Fermented wine with partial destemming at a controlled temperature (24-28ºC) when the must reaches the desired sweetness value, fermentation is interrupted by the addition of brandy (77%), later aging in oak wood, in the warehouses in Vila Nova de Gaia until it is bottled, between the 2nd and 3rd year, after approval. Wine with an intense and complex aroma with notes of spices, namely cloves, in the mouth it is a fresh wine that demonstrates its elegance and structure.
Messias Vintage 2009 Ruby
Wine fermented with partial destemming at a controlled temperature (24-28ºC). When the must reaches the desired sweetness value, fermentation is interrupted by the addition of brandy (77%), later aging in oak wood, in the warehouses in Vila Nova de Gaia until it is bottled, between the 2nd and 3rd year, after of approved. Opaque dark red wine, on the nose it is a complex and somewhat closed wine, where hints of tea and cocoa stand out. In the mouth it is a wine with immense structure, very concentrated and with very pleasant tannins. Wine with immense aging potential.
Messias Vintage 2007 Ruby
Fermented wine with partial destemming at a controlled temperature (24-28ºC) when the must reaches the desired sweetness value, fermentation is interrupted by the addition of brandy (77%), later aging in oak wood, in the warehouses in Vila Nova de Gaia until it is bottled, between the 2nd and 3rd year, after approval. The Vintage Messias 2007 has a dark color and is complex in terms of smell, although the presence of red fruits is clearly noticeable. In the mouth it conveys strength and robustness, being a wine with an excellent taste balance where well-balanced tannins predominate, ending in a long and pleasant finish. It can be drunk now, but it does foresee a notable evolution in the bottle.
Messias 40 Years Tawny
Alcoholic fermentation interrupted by the addition of brandy, batch aged in wood Over 40 years before being bottled. Light golden wine with greenish hints. This wine has noble tertiary aromas, beautiful spice notes and subtle wood. In the mouth it is an intense wine, with an evident presence of wood combined with notes of dried fruits and with a very prolonged finish.
Messias 20 Years Tawny
Light golden wine with good aromas of dried fruits and a fine touch of spices. In the mouth it is a balanced wine, it presents freshness and structure. It is a long and persistent wine. Alcoholic fermentation interrupted by the addition of brandy, batch aged in wood for about 20 years before being bottled.
Sandeman Vintage 2000 Ruby
Sandeman Vintage 2000 is a Port with a deep ruby color, deep purple and opaque. On the nose, it reveals intense aromas of red, fresh fruits and juices. In the mouth it is a full-bodied, well-structured, complex wine, with rich flavors of plums, strawberries and spices, revealing soft but firm tannins.
