What are the best Vintages in perfect shape to drink now?

How long can you keep a bottle of Crusted Port?

Most Crusted Ports benefit from 5 to 7 years of ageing in the bottle after being released, provided they’re kept in good conditions (laying down, constant cool temperature, away from strong light). It is difficult to say how long they can be stored as different wines may have different development paths. However, you probably shouldn’t keep it for more than 15 – 20 years (after the year of bottling shown on the label).

How are the 2017 Vintages expected to compare to the 2011s?

Both of those Vintages come from classic declared years. 2017 was much drier and generally hotter than 2011, and this shows in the form of a greater concentration as a result of the heat and the lower yields. The 2011 also has impressive structure, but it is all about elegance and finesse with stunning floral aromatics. Both years have remarkable acidity that shows through in the wines’ freshness and indicates they will both age very well.

Does it matter what shape decanter you have?

As long as the decanter fulfils its function of aerating the wine effectively, its shape shouldn’t make a difference. Traditionally, ships decanters were used for Port - with a wide circumference at the base and a tapering neck. The wide base means a larger surface area of the wine is exposed to the air, allowing the Port’s remarkable aromas to be released more readily.

How should Vintage Port be stored?

Vintage Port bottles should be kept lying on their sides in an environment of low humidity between 12 - 16 degrees Celsius. This allows the cork to be in contact with the wine (it swells and keeps the air out) and for the sediment to be evenly distributed. If these conditions are not guaranteed, the quality of the ageing process can be compromised. Having said that, a short amount of time standing up will do no harm to the wine.

What is the maximum altitude allowed for port wine vineyards?

The Douro Valley is a demarcated wine region, meaning that Port can only be produced within the designated area. The region varies from 90m to up to 600m above sea level. Above this altitude the necessary temperatures for the suitable maturation of grapes for producing Port wine do not regularly occur.

What is the best way to drink white port?

Ports are very flexible wines and white Port is a great example of that.

White Port can be drunk on its own, ideally chilled, between 8-10˚C) or as a delicious and refreshing Port & Tonic (1/3rd White Port, 2/3rds tonic water, lime / lemon, mint and lots of ice). You can also use other mixers: passion fruit, lime or pineapple. A grapefruit garnish goes well with more aromatic White Ports. Salty peanuts or roasted almonds are great pairings.

But don’t forget – the best way to drink a wine is however you enjoy it most!

What is the difference between LBV and Vintage?

Although both wines are from just one harvest (thus sharing the word ‘Vintage’) they are indeed very different. Most LBVs (Late Bottled Vintages) are aged from 4 to 6 years in wood and are ready to drink immediately with no decanting because they are filtered before bottling.

Vintage Port is recognised as the finest type of Port and is only produced in exceptional years and from the best grapes. Vintage Ports are bottled 18 months after the harvest (with no filtration). Although people do drink them young, they can be kept for several decades, becoming increasingly refined, elegant, and complex.

Is come port chill-filtered (like some whiskeys are)?

Yes, there is a technique called «estabilização a frio» (cold stabilisation) which can be used for Ports and it is very similar to the chill-filtration method used for Whiskeys.

Although they are different methods, they share the same objective, which is to remove sediment and impurities through a spontaneous crystallisation that happens at lower temperatures.

Although some use this method, it can reduce colour and quality, so the more commonly preferred method amongst Port producers is gentle filtration.

How many different types of port are there?

This is one of the hard questions because we have to count them! There are two broad groups of Port (with 10 different categories according to the Port Wine Institute (IVDP)):

Wood Matured – consisting of Ruby, Tawny, White, Rosé, Reserve Ruby, Late Bottled Vintage, Aged Tawny (10, 20, 30 and 40 Years Old) and Colheita (Single Harvest Aged Tawny Ports).

Bottle Matured – consisting of traditional Late Bottle Vintage and Vintage Port.

What is the best vintage year after 1977?

It is difficult to give a definite answer as much comes down to personal preference. In terms of Vintage Ports that are drinking beautifully now, you can't go far wrong with any of the 1980s trio: the 1980, 1983 or 1985. 

The 1994 Vintage is also an outstanding choice - the year produced monumental wines with fabulous rich fruit character and fantastic structure. They are beginning to drink very well now but will continue to develop and improve for decades more.

From more recent years, 2011 must also be mentioned: it was an extraordinary year and considered by many as one of the best in recent history. Again, you are spoiled for choice because the back-to-back 2016 and 2017 declarations also produced sensationally good Vintage Ports.

Moral of story? Don't put all your eggs in the one basket. For drinking now, try the 1980; for drinking at its best in about 5 year's time, get some 1994 and for long term ageing lay down some 2011, 2016 or 2017.

Does Coravin work for older Vintage Ports (since they have a lot of sediment)?

In our experience Coravin works very well with Vintage Port. However, because you won’t be decanting the wine, we recommend pouring through a funnel and gauze to catch any sediment - especially for Vintage Ports with more than 20 years of bottle age.

@Coravin also produce a Vintage Needle for bottles with older corks which may be more fragile. This needle is thinner than the normal one. Perhaps they can share their advice on whether they would recommend using the narrower needle with older Vintage Ports or their normal needle!

What is the true story about Crusted Port?

Crusted Port is a blend of two or three harvests, aged in wood for up to two years and bottled without any fining or filtration, just like a Vintage Port. The only date that you have to consider is the year of bottling (which appears on the label) and the wine may be released up to three years after bottling.
 
It is sometimes called a 'British Port' because it was originally created specifically for the British market in the early 20th century. Like Vintage Ports, you can choose to either drink them young or keep them cellared for a number of years. And like VPs they need decanting.

As Vintage Port is quite rare and released in very small quantities, Crusted Port can be an affordable alternative for those who are not so patient!

Why do some Vintage Ports change colours faster than others?

Within the range of Vintage Ports there are some that inevitably have greater ageing capability than others. Each year has different characteristics of structure, concentration, acidity and phenolic compounds. In addition, different Vintage Ports are produced using different grape varieties with different levels of concentration. All of these factors can determine the rate of colour change.

In addition, if a bottle of Vintage Port is not stored in the ideal conditions of temperature, humidity, light and position (lying on its side), the pigmentation of the wine can change faster than it normally would.

Can Colheita stock be used for normal age – statement – tawnies or are they separate?

Yes, they can. It is up to the winemaker to make the decision whether to use Colheita stock in a blend or bottle it as a 'single harvest' Tawny Port.

Usually Colheitas are released when a specific year's Tawny Ports evolve in an outstanding way. The best years are monitored closely and are kept apart to enable them to be bottled as a premium Colheita (Single Harvest Tawny) in small quantities. However, the winemaker can at any point choose to blend that stock into a 10, 20, 30 or 40 Year Old Tawny Port.

How much difference is there from batch to batch in blended tawnies?

With blended Tawny Ports (10 Year Olds, 20 Year Olds, etc) the tasting room team are trying to achieve a consistent house style. The fact that they can use wines from different years, so long as the average is at least the age of the category communicated on the label, as well as different grape varieties, gives them lots of options to maintain that Port house's characteristics. In addition, different Port houses have different ageing techniques (type and size of barrels, etc). By staying true to these, they are able to achieve consistent characteristics from year to year with their Tawny blends.

Do the grapes used for port have to be portuguese?

There are 115 different grape varieties authorised for Port production, which are classified as "recommended" or "authorised". The vast majority of them are indigenous Portuguese varieties, which makes sense as they are well-adapted to our local terroir. Portugal has the third highest number of identified indigenous grape varieties of any country in the world, and many of these varieties are from the Douro.

I have a 1989 white port botted in 2018. Will it last in the bottle or should we drink it?

Barrel-aged Ports - be they Aged Whites or Aged Tawnies - are not intended for bottle maturation and should be drunk relatively quickly once bottled. Whites do not have the structure or tannins needed for a long ageing in the bottle. However, given your 1989 was bottled in 2018, it will retain its quality for a few years. Nevertheless, we recommend you drink it relatively soon!

Only a few Port styles (Vintage, Crusted Ports or traditional LBVs) have the potential to age in the bottle as they are not filtered and will continue to improve and evolve as they slowly age in contact with the sediment.

How is it the case that even during decades in barrels, the % of alcohol stays the same?

Interestingly, the rate of micro-oxidation of the Port through the barrel reduces the volume of water and alcohol in roughly equal proportions. With very old Aged Tawny Ports, a slight alcohol correction is sometimes needed and this is done by adding wine from another barrel, to achieve the regulated alcohol level.

A related point is that Tawny Ports lose considerable volume through evaporation (up to 20% in the first 10 years in barrel). The winemakers top up this volume with wine from the same year (or a similar year, in the case of the blended Tawnies). The Port Wine Institute has clear rules that all Port houses must follow when topping up.

According to the most recent data (2019) released by IVDP (Instituto dos Vinhos do Douro e Porto), there is a total of 43.608 hectares of vineyard in the Douro Valley, from which 42.422 ha are within the "Região Demarcada do Douro" (demarcated region) legal frame.

What is the updated total of hectares and producers in the Douro Valley?

According to the IVDP (the Port Wine Institute), in 2019 there were 43,500 hectares of vineyard in the Douro Valley farmed by 20,370 individual farmers.

The exact number of registered producers depends on how you interpret the different types of 'operators' legally classified by the IVDP (including bottlers and warehouse operators). The 2019 report shows there are 1121 registered operators in the Douro, 239 of them for specifically for Port. You can check out the data yourself at ivdp.pt > statistics.

What is the best temperature to store Port?

The ideal temperature range (of the place) to store port is between 14°C and 16°C (i.e. medium to long-term storage). If the storage location is occasionally subject to a couple of degrees below or above this range, no harm will come of it. Constancy of temperature is especially important, so avoid places subject to sudden and/or frequent temperature swings. Aim for levels of humidity of around 60 - 70%.

Keep the port away from direct sources of light, especially sunlight. Bottles of Vintage Port should be laid horizontally to keep the cork moist and the bottle airtight. The longer the wine is stored, the more you should try to follow these recommendations.

What is the «Douro bake» and how can I notice it?

'Douro Bake' is a term used to describe the aroma and taste profile that Ports aged in the Douro Valley can develop. The climate in the Douro is hotter and drier than on the Atlantic coast, and this means higher evaporation and consequently more concentrated wines. These can sometimes taste richer, more 'baked' compared to ports aged in the cooler conditions of the Gaia lodges.

It’s not a flaw or defect (unless its effects are excessive). Rather it is the result of different ageing conditions, which can develop a 'nose' and flavours that some may appreciate. Some Ports with Douro bake can, however, lack some freshness and balance

How would you characterise the 1997 Vintage?

In the 1990s there were two general (sometimes called 'classic') Vintage Port declarations: 1994 and 1997. Both were outstanding and are now drinking very well, although both retain considerable further ageing potential.

1997 had a bit of everything weather-wise; parts of the Douro had snow in early winter but then well above average temperatures in February and March. However, a comparatively cool spring and summer delayed growth and led to a late starting vintage. This meant a long growing season that favoured gradual, even ripening, which delivered balanced maturations and very high quality grapes. 1997 Vintage Ports are beautifully balanced wines showing great structure, complexity and elegance. They are a little less muscular and concentrated than the 1994s and are more about understatement and poise.

What is the youngest Vintage you feel has just entered its prime drinking window?

Generally speaking, most Vintage Ports enter their prime drinking window from their 20th year and it is important to stress that this is when they begin to enter their prime — but by no means reach their peak. Most Vintage Ports from classic declarations will remain at their peak for extensive periods and that peak may only be reached when they are between 25 and 30 years old. Currently, the youngest ('declared') Vintages falling into that category are the 1997 and the 2000. If one brings Single Quinta Vintage Ports into this equation then younger wines, such as the 2004, 2006 and 2008 are worthy candidates (Single Quinta Vintages are normally ready to drink sooner than generally declared — 'classic' — Vintage Ports).

Enjoy the 1997s for their supreme elegance, floral aromas and seductive, silky palate. The 2000s were born in a year of very low yields so here you will have beautiful black fruit flavours, with hints of liquorice and kirsch — full and generous, albeit well-rounded ripe fruit offering layers of complexity.

A 20 YO tawny is stored for 20 years. Is it still a 20 YO?

Tawny ports are wood-aged ports and once bottled they are ready to be consumed and further ageing potential is limited. All their ageing and development has occurred in seasoned oak casks and, as such, they are not meant to be aged further. For a twenty-year-old tawny we recommend that the port be consumed within two years of bottling. It will remain in good condition for some years longer but it won't have the balance, elegance and freshness that a recently bottled 20-year-old tawny displays.

Technically a 20 Year-Old Tawny will still be a 20YO even twenty years after it was bottled, but it won't be the same wine.

How long should a bottle of Vintage Port be decanted before drinkinig?

Vintage Ports should always be decanted to remove the natural sediment in the bottle and to allow the wine's aromas to express themselves.

To allow the wine to fully open up, ideally you would decant at least 2-3 hours before drinking. Some people prefer to decant their Vintage Ports the day before they serve them and others give them even longer in the decanter.

Typically the wine will remain in great condition for the first 2-3 days before beginning to decline as a result of oxidation.

What about going into organic port?

We are the largest organic vineyard owners in the Douro Valley and although the majority of grapes grown in them are used for table wines (like the Altano Douro Organic Red), some are also used for Port production. Graham's Natura Reserve Port is made from organically farmed grapes grown on 10 hectares which are fully organically certified at Graham's Quinta dos Malvedos. Furthermore, all other vineyards are managed under an environmentally friendly minimum intervention regime called Integrated Crop Management.

2011 VS 2016?

The 2011 was hailed as the finest Vintage Port declaration of the 21st century and deservedly so as the wines are exceptional. Wine critics around the world poured praise on the wines and it's no surprise that they sold out swiftly. A bigger gap than usual then followed until the next general declaration — the 2016, another outstanding Vintage, which is arguably on a par with the 2011.

Both years shared the tell-tale climatic pattern which normally signals a Vintage year: wet winters and hot, dry summers — winter rainfall sustaining the vines during the summer. Both 2011 and 2016 are impressive wines with incredible staying power. Wait until they're 20 years old before drinking them or enjoy them just past their first decade in bottle (if you must!).

Taylor's 1985: drink it or keep it?

1985 produced rich, concentrated, and aromatic Ports with great ageing potential. It was a generally 'declared' Vintage year - what is commonly referred to as a Classic Vintage.

Most 1985 Vintage Ports are now peaking, but blockbusters such as the Taylor's (and the Dow's, Graham's and Fonseca) will continue to develop for up to another decade or so. Those 33 years in the bottle (following two in wood) have softened the tannins and given a refinement and complexity that only time can bestow. You will be equally rewarded if you open your bottle now or in the next few years.

What is the «benefício»?

Essentially, the benefício is the proportion of the total wine produced each year in the Douro Demarcated Region that may be made as port. The industry's governing body, the IVDP (Port and Douro Wines Institute) sets an annual cap (expressed in pipes — port barrels of approximately 550 litres) on how much of the region's total wine production becomes port, thus establishing the benefício. Grapes with the benefício generally fetch a higher price than those for Douro (dry) wine and growers are therefore keen to hold on to their benefício. Criteria for setting the annual benefício range from quality considerations (some vineyards have higher gradings than others); stock levels, market conditions, and so forth.

Why do some Vintage ports become volatile in the bottle?

All wines - Ports included - have volatile flavour compounds and naturally occurring volatile acids, principally acetic acid. It is when the latter rises to unacceptably high levels that the wine is said to be volatile (and therefore unpleasant or even undrinkable). A wine can become excessively volatile if poorly stored, under higher (and/or inconstant) temperatures. This sometimes causes the cork to dry, allowing air to enter the bottle. The resulting exposure to air, if unchecked, will spoil the wine.

Which ports count for the «law of the third»?

All ports held in stock by a producer — irrespective of their particular style or quality — are considered together when calculating the (maximum) one third of that stock that they are allowed to sell each year. In other words, in any one year, a Port producer may only sell up to one third of the total stock of wine ageing in wood or bottle in the lodges. This ´lei do terço' (law of the third) was introduced almost a century ago to ensure that Ports were aged for a minimum period of time and also to safeguard the industry's stability (dissuading speculators who would think twice about the huge capital commitment of having to keep back two pipes of port for every pipe sold).

My cellar is at stable 19ºC during summer. Is it still ok for my Vintage Ports?

Vintage Port should be stored lying on its side, with the liquid in contact with the cork, at a stable temperature below 15ºC (60ºF) - and it's especially important that the wine does not experience any drastic temperature shifts. If it's possible, we would therefore recommend that you store your Vintage Port in a cooler cellar.

40 YO tawny: is it a minimum or average 40 YO?

Aged tawnies with an indication of age of 10, 20 and 30 years are blended wines, made up of high quality production from different harvests and aged solely in seasoned oak casks. The age indication of 10, 20 or 30 years refers to the average age of the wine in the bottle and in almost every case the wine is actually a fraction older than indicated, as port producers err on the side of caution by ensuring that the average age of the wine is actually a little above the age shown on the label. With 40 year old tawnies, the Port Wine Institute (IVDP) lays down more specific regulations, requiring that the youngest wine in the blend is at least 40 years old. That's why on the label of a 40 year old tawny you will often see the term "More than" preceding "40 Years of Age”.

How old should a bottle of port be to use port tongs to open it?

Port tongs are used to open old to very old Vintage Port bottles. Using this device, heated to a very at extremely high (near to red hot) temperature and then tightening it around the bottle neck (below the level of the cork) will create a neat crack in the glass (briefly apply a wet cloth around the neck to ensure a clean, neat crack). The idea is to bypass the cork, which may not be easy to remove in bottles that are more than 40 to 50 years old. Even with younger Vintages, if the cork shows signs of crumbling (which can happen if the port hasn't been stored in the best conditions), there is no reason why you shouldn't use tongs. Take special care not to burn yourself!

Can tawny port improve in the bottle?

Although most wines benefit (to differing extents) from bottle ageing, filtered ports, including Tawnies, are not designed to age in the bottle. After being matured in wood, Tawnies are fined and filtered making them ready to enjoy immediately but limiting their further potential for ageing. As their development has already occurred in seasoned oak casks, they are not meant to age any longer and we recommend they are enjoyed within two years of bottling.

Is the «benefício» outdated?

The benefício is the proportion of the total wine produced each year in the Douro Demarcated Region that may be sold as Port. Quantities are reviewed and set annually and this system, which is closely linked to the rating of individual vineyards, ensures that only very good grapes can be used for the port wine production, safeguarding the quality of the finished product. As the main objective of the benefício is protecting Port’s reputation we wouldn't say it is outdated but, on the contrary, a necessary tool for winegrowers in the Douro.

How does climate change affect the Douro?

We have definitely observed a variety of shifts in the Douro's viticulture due to climate change in recent years. The annual average temperature in the Douro has increased (1.3ºC between 1967 and 2010) predominantly because the winters are getting warmer. The vegetative cycle of the vines tends to be activated sooner, making the maturation periods shorter which subsequently results in earlier harvests - in 2017 we had the earliest harvest on record. Although the Douro Valley has very resistant grape varietals (which are used to extreme weather conditions) and a morphology which allows avoiding higher temperatures (namely by moving parcels up the mountain), the threat is real and action is needed to prevent the region from significant future harm.

What do the main Douro varietals deliver to the final blends? 

The Douro Valley has a large number of indigenous grape varieties which contribute in very different ways to the final blend – this diversity is a part of the Douro’s uniqueness. The Tourigas (Nacional and Franca) are very concentrated and add much structure. The Nacional in particular is considered the backbone of most blends and it can also be very aromatic (rose and violet aromas). Tinta Roriz normally contributes with impressive tannic structure and fruit flavours, while Tinta Barroca and Tinto Cão, being less concentrated, add finesse and elegance. On the other hand, the spicy black peppery flavours in some ports are a characteristic of Tinto Cão.

How do you decide if a single harvest becomes a Vintage or a Colheita? 

During the harvest, the winemaker will begin to build a picture of the characteristics of the year and the quality potential of the wines. He or she will begin to screen and grade the wines, earmarking specific batches to be made into the various categories of port. The wines will be regularly assessed to ascertain which lots are better suited to age in bottle (Vintage) and which will age and develop to advantage in wood (Single Harvest). After the wines' first two winters, a decision is made regarding the declaration of a Vintage and if this goes ahead, some of the finest lots are bottled as Vintage Port. Other high quality wines, deemed to be best suited to age in wood, will become Single Harvest Tawnies or 'Colheitas'.

Which category of white is best for port & tonic?

It's very much a matter of personal taste, some prefer the standard White Port (at the sweeter end of the taste spectrum), while others prefer the Dry White Port (or even the extra dry white).

Both styles are delicious aperitifs and make for one of the most refreshing summer long drinks that you can enjoy, served with tonic water, poured over cubes of ice and garnished with a slice of lemon or lime and a sprig of mint leaf. As the tonic water has quite a sharp taste, some argue that the sweeter white port acts as a counter to this, bringing a more balanced taste to the drink which can (for some) be a tad on the bitter side. Ideally, experiment with both and decide for yourself which style you think is most appropriate.

How do you come up with the idea of how a wine should taste?

Port producers all have their own 'house style'; some make drier tasting ports whilst others are known for a richer style, for example. This house style has been developed through many generations of house winegrowers and winemakers. In part, they can 'control' what the final wine tastes like by using their house 'recipe', by which they know which particular lots of wine they need to blend together to arrive at a specific taste. This is especially important for aged tawnies with an age indication (10, 20, 30 and 40 year old tawnies).Here, the producer aims for consistency of style over time because the consumer expects his/her preferred 20 Year Old Tawny (to name just one) to taste the same, irrespective of whether they buy a bottle tomorrow, or a year from now.

When creating a new wine, however, the winemaking team can allow their imagination and creativity to work some magic. They will outline a general profile of what they want to achieve (drier, fruitier, nuttier, fresher, etc), searching then for the right components (different grape varieties, for instance) that will deliver the tasting profile and style of wine they seek. These 'ingredients' can also be defined/identified simply by a knowledge of the specific vineyard parcel a wine is made from.

What does it mean when the seal gets brown and crusty on an old port? 

Ideally, we would see a picture of the bottle in question to give you an accurate answer. From your description though, it does appear that you have a leaking bottle, and if that is indeed the case we strongly advise you to open it and drink the contents as soon as possible. By keeping it further, the bottle may continue to leak, and may also be letting in air, which will adversely affect the wine. If in doubt, it's always better to open the bottle and hope for the best. Quite often, the contents are still very drinkable. Port is one of the most forgiving wines there is.
Remember that Vintage Port is best consumed within two or three days after uncorking (if it is a Vintage Port you are referring to).

What is the best glass to drink port?

Traditionally, port is served in dedicated fortified wine glasses. However, at School of Port we recommend the use of white wine glasses: they are more widely available and allow the wine to breathe and more fully release the aromas.​ As ports can be very complex wines, with several layers of aromas and flavours, we believe the wine benefits more from a broader glass such as the white wine one.

Do you think 2020 will be a Vintage year?

What we know for sure is that the 2020 harvest has been one of the most challenging that we can remember. Although there was adequate rainfall in winter and spring, the summer was exceptionally dry and at times very hot indeed, and this resulted in greatly diminished yields.

While there is lot less wine, the grapes coming into the wineries, particularly Touriga Nacional, have been of very high quality with wonderful colour, concentration and aromas. It is, nevertheless, premature to say that 2020 will be a Vintage year.  School of Port is as curious as you are! Watch this space! 

How is the harvest going?

This year's growing cycle was very precocious because of a very mild winter that brought forward by three weeks the start of the vines' growth cycle. A hot summer hastened the maturation and ripening of the grapes, which contributed to a very early starting vintage. The heat and lack of rain provoked some dehydration of the vines and this was reflected in much lower yields.  This shorter crop and the fact that the various grape varieties pretty much all ripened in unison (very unusual in the Douro), meant the harvest was fast-paced and brief. 

After some initial apprehension because of the extraordinary conditions that this harvest brought, producers throughout the Douro are reporting that some very good wines have been made, albeit in much smaller quantities than normal (yields are down by as much as 50% in some areas).

How can we learn about the "house styles" of the different brands?

Besides tasting the wines, you can learn more about each producer's individual 'house style' by understanding how their vineyards and winemaking define their wines' profiles.

The Douro has many micro-terroirs, largely shaped by the fact it is a mountainous region with great variances in altitude and aspect, both of which influence the style of wines produced and other aspects like rainfall and temperatures. Other factors such as the grape varieties used (some producers favour specific blending 'recipes‘) and vinification (shorter or longer) also play a big role.

A good Vintage year that is now at its best...?

In terms of Vintage Ports that are drinking beautifully now, as advised by the School of Port team on previous occasions, you can’t go wrong with the 1980s trio: the 1980, ‘83 or ‘85. They are all wonderfully mature wines that have reached the pinnacle of their development. In terms of complexity of flavours, incredible aromas, refinement, silky texture and exquisite balance, the 1980 is highly recommended.

Equally good, but noticeably more youthful in profile is the 1994, an outstanding Vintage, drinking beautifully now but with two to three decades of ageing potential ahead of it. Early 21st century (2001, 2004, 2005) single quinta Vintage Ports are also drinking very well now.

Is your School of Port open to anyone?

Yes, it is!

School of Port is a project by Symington Family Estates which aims to educate globally on port wine and the Douro.

Although most of our content is designed for wine professionals, this tool is open to anyone who wants to know more about the Douro Valley terroir, port's production, style and categories as well as food pairing and selling tips.