Guimaraens
Fine and elegant wine with good structure. Firm and fresh finish, with good grip.
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.
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BOTTLE LAIN DOWN
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DECANTING RECOMMENDED
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VEGAN
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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.
Tasting Notes
Complex and elegant ripe bouquet given by bottle aging. Plum and cherry type fruit, with a spicy and aromatic background. Fine and elegant wine with good structure. Firm and fresh finish, with good grip.
Notes on Viticultural Year
The viticultural season began with a very wet winter. January and February were colder than normal, resulting in late budbreak. The cool, wet conditions continued until just before flowering on May 25. Flowering occurred in warm weather, which, combined with the large number of inflorescences at the time of budbreak, resulted in the highest potential yield since 1900.
There was a considerable amount of rainfall in September, which caused many other growers to begin harvesting. However, the strong winds and warm weather that followed between the 27th and 30th dried the bunches and allowed the grapes to fully ripen. This ended up being reflected in a marked improvement in all the Port wines produced from September 29 onwards.
