2016 in the Douro Valley began with a very wet spring. This rainfall was welcome after the very dry conditions of 2015, but the cool and wet spring conditions led to late start of the ripening season. Summer was particularly hot and dry, continuing into late September. In spite of the heat, due to the abundant ground water reserves and the late cycle, maturation was slow and even. A spell of rain in mid-September helped accelerate and complete the ripening process, and the weather at harvest-time was ideal. Low night-time temperatures helped to extend fermentation times and allow for gradual and gentle extraction, which contributed to the great quality of the tannins and the elegance of the 2016 wines. Produced from a selection of traditional grape varieties, fermentation took place in open granite tanks (lagares), where it was interrupted by the addition of grape spirit to preserve a degree of natural sweetness. The Port was aged in traditional 'pipes' and larger casks.
Deep ruby black with narrow purple rim. A nose of wonderfully pure, vibrant red fruit, with crisp aromas of cranberry, raspberry and cherry and lively notes of plum and apricot. Emerging in turn from behind this curtain of fresh fruit are spicy aromas of black pepper and nutmeg, warm notes of mocha and scents of cedar wood and balsamic herbs. In contrast, the palate is voluptuous, with dense, mouth filling tannins providing both body and firmness and a thick coulis of black woodland fruit that flows into the endless finish.
The perfect after dinner tipple, try with Stilton or Gorgonzola.