Guimaraens
Ripe raspberry and cherry jam aromas, with a lovely aromatic dimension. Vibrant berry fruit flavors.
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
Ripe raspberry and cherry jam aromas, with a lovely aromatic dimension. Vibrant berry fruit flavors. Thick and round tannins, giving good weight and texture. Finishes with lots of flavor and persistence.
Notes on Viticultural Year
The 1998 growing season began extremely wet. Water reserves were replenished, but the rains also caused extensive erosion problems, particularly in the old terraced vines. A cold spring followed, with temperatures almost below freezing until mid-April. With May came the heat. A dry and hot summer, with temperatures exceeding 40°C during the first two weeks of August, followed by daily rains during the harvest, which began on September 20.
The near perfect growing season caused great excitement in the Douro until the harvest began. The rain, during the harvest, caused dilution of the fermenting musts and a corresponding reduction in the power of the final wines. Hopes were lost and the overall yield turned out to be the lowest of the decade.
