Deep brick color with wide amber halo. Opulent aromas of butterscotch, molasses, licorice.
In certain years when there is no classic Fonseca Vintage Port, a Guimaraens Vintage Port may be made instead. Guimaraens Vintage Ports nevertheless share the origins, heritage and complex fruity style of the classic Fonseca vintages and are drawn from the produce of the same three estates. They differ only in that they are more approachable, ready to drink earlier.
BOTTLE LAIN DOWN
DECANTING RECOMMENDED
VEGAN
16ºC - 18 ºC
The Port continues to improve for decades after bottling. The bottle should be kept lain down in a cool place, ideally at a temperature below 16ºC.
Should be decanted before being served. Stand the bottle upright a few hours before decanting to allow the sediment to fall to the bottom of the bottle. Pour the wine in a slow, steady stream into a decanter, ensuring that only the clear wine is poured, leaving the sediment behind.
This Port wine is Vegan friendly
The wine benefits from being served between 16ºC to 18ºC.
The Port continues to improve for decades after bottling. The bottle should be kept lain down in a cool place, ideally at a temperature below 16ºC.
Should be decanted before being served. Stand the bottle upright a few hours before decanting to allow the sediment to fall to the bottom of the bottle. Pour the wine in a slow, steady stream into a decanter, ensuring that only the clear wine is poured, leaving the sediment behind.
This Port wine is Vegan friendly
The wine benefits from being served between 16ºC to 18ºC.
Deep brick color with wide amber halo. Opulent aromas of butterscotch, molasses, licorice. Wonderful nuances of leather, cedar and spices. Seductive, velvety, enveloping, ripe fruit flavors. Silky, delicate texture. Deliciously creamy. Very attractive and elegant character given by bottle aging.
Rainfall during the winter of 1985/86 was satisfactory and temperatures were not extreme, although the cold weather slightly delayed spring flowering. The summer was warm and dry. Harvesting generally started on September 25th in the Upper Douro, and October 1st in the rest of the Douro. The weather was sunny and relatively warm throughout the harvest.
Sugar levels were low at the beginning of the harvest, but with the warmer weather they increased considerably. Acidity levels were excellent and the musts were well balanced. Fermentations were long due to the cool nights, and color extractions were also excellent.