Lovely balance between power and finesse with a silky texture and beautifully sustained flavours of fleshy black cherry fruit.
The grapes were destemmed, crushed and underwent a careful skin maceration in order to obtain the necessary richness, body and fruitiness needed for a Vintage Port. Fermentation took place in vats with constant pump overs during fermentation. Temperatures were controlled and maintained at between 28 to 30°C, until the desired Baumé was reached. At this stage, grape brandy was added, which is known as the ‘benefit’, resulting in a naturally sweet wine. The wine was aged in wooden vats of between four to six years old.
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