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Vintage Port

A very limited quantitiy was produced with our best grapes of the 2017 harvest. Bottled 2 years after the harvest, the Vintage Port will keep developing inside the bottle and your patience will be rewarded after a few decades.




Deep red


Fresh and intense cherry and red liquorice aromas.


Concentrated fruit on the palate, with ripe black cherries and tannins which grip firmly. The tannins are huge on the mid-palate. The acidity shows up on the aftertaste, but then the tannins settle in once again to support the long aniseed finish which ends with a fabulous green bell peppertwist.


Wine Advocate

Mark Squires

The 2017 Vintage Port is a field blend, which is mostly represented as Touriga Franca (30%), Touriga Nacional (20%) and Tinta Roriz (15%), with dollops of others for the rest. This was the final blend, but it was about two weeks from bottling when seen. Another of those unoaked Ports cropping up, it comes in rather dry at 80 grams per liter of residual sugar. Enticingly aromatic, this has good concentration and a long finish, with fairly significant tannins up front. With aeration, this became even more aromatic. It thinned a bit, but the flavors became far more vivid, and the wine seemed far fresher at that point. The lifted fruit was simply delicious. The tannins moderated a bit, but it was still very vigorous. Overall, this is lovely, elegant, balanced and very tasty. You can approach it somewhat young, but it has the structure to age reasonably well. July 2019.

Technical Information

Grape Varieties

Touriga Franca (30%), Touriga Nacional (20%), Tinta Roriz (15%), Sousão (5%), Tinto Cão (5%), Tinta Barroca (5%) Others (20%)


Alcohol – 19,5% Total Acidity– 4,66(g/l) pH – 3,75 Residual Sugar – 77(g/L)

Winemaking Details

2017 was a dry and warm year with the vine cycle starting early and resulting in a historical early harvest. On the first week of September we were already picking the grapes to make this Vintage Port.

100% destemmed grapes, it was fermented in stainless steel tanks for 5 days, with maceration occurring at up to 28ºC. This Vintage Port was not matured in cask, tonel or balseiro. Unfiltered.

Cláudia Quevedo


Chocolate, blue cheese


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