star (2012-09-02)
Technikaliów garść ze strony producenta o tym, pierwszym na ich stronie zaprezentowanym roczniku. Czy były poprzednie? Czy brak danych? Poznać możemy ile cukru, a ile kwasu, widać, że cukru wbród, ale kwasu nie na poziomie tokajów raczej. Co to jest baume? Pamiętam, że Niemcy tego używają przy opisach win, ale nie pamiętam.

1983
The magic of vintage port is different in every phase : as a young wine it captures the youthful fruit characters,then after 20 years or more the wonderful effects of slow bottle age integration are revealed and finally after many decades the spirit dominates the wine. Vintage port is amazing in all three phases. Maturation in the bottle is more reductive than cask ageing and the wine that results has a fruitiness and power which develops in the traditional black port bottle. The wine must be decanted, serve at the end of a meal with cheese, especially blue cheese which goes really well.

VINIFICATION
Following a very long cold winter and a relatively cool spring and early summer, it was only in

september that the weather really picked up and fruit achieved full ripeness, so in general the harvest started late with some full bodied wines being made in granite lagares with foot treading.

Following 2 years ageing in large old oak vats in our cellars in Vila Nova de Gaia, the wine was bottled.

TASTING NOTES
Solid red appearance with good depth of colour. On the aroma, initially austere and closed, but with time, some notes of spice and pepper come through. Sweet fruit on the palate and revealing great freshness and a lengthy firm structure.

TECHNICAL INFORMATION
PRODUCER Niepoort (Vinhos) S.A. REGION Douro SOIL TYPE Schist VINEYARDS Vale do Pinhão e Ferrão AVERAGE VINE AGE 60 and over 100 years GRAPE VARIETIES Touriga nacional, touriga franca, tinto cão, tinta francisca, tinta amarela, sousão and tinta roriz VINES PER HA 4000 - 6000 HARVEST PERIOD September/October 1983 HARVEST METHOD Hand picked FERMENTATIONLagares/Foot Treading BOTTLED 1985 AGEING2 Years in old oak vats RESIDUAL SUGAR 97.25 ALCOHOL 20.5 BAUMÉ 3.2 TOTAL ACIDITY 4.13
wino13916#43564

star (2012-09-02)
Korek na pewno z jednej z tych flaszek na zdjęciu matce.
wino13916#43583

star (2012-12-11)
O tym Porto Ewa Rybak nie (?) napisze. Dobrze, że choć sfotografowało, to co z niego zostało i jednak dopisała, że po niektórych winach zostaje coś więcej. Ładne.
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