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Vintage Port

A very limited quantitiy was produced with our best grapes of the 2018 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.




Dark red with hints of purple


It has a rich nose of ripe fruits like blueberry, cherry, plum, a touch of cacao, and wild flowers.


It is full, intense and persistent, presenting fine and round tannins. Long finish with chocolate notes.


Wine Advocate

Mark Squires

The 2018 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. It is unoaked and comes in with 86 grams of residual sugar. This is sourced from Quinta Vale d’Agodinho in the Ferradosa Valley, planted in 1983. Dry, stern and very serious, this projects a lot of power, with the fruit well in second place just now. Tight and needing to unravel, this is built to age, which is generally a good thing for Port. This is going to be one that will require a little extra patience, even if it is true that people are diving into Vintage Ports younger than ever these days. It should age and develop well. In fact, three days later, it showed off its good fruit more, while still finishing with firmness. As noted, it’s a very dry and serious style, so don’t expect a fruit bomb. If that style is your style, this is superb, with plenty of room to improve in the cellar. Its purity is a plus. June 2021.

Technical Information

Grape Varieties

Tinta Roriz (30%), Touriga Nacional (30%), Touriga Franca (20%), Sousao (20%)


Alcohol – 19,3% Total Acidity– 5,0(g/l) pH – 3,67 Residual Sugar – 75(g/l) Contains sulfites

Winemaking Details

2018 was characterized by a very atypical weather pattern, but in the end it worked out to bring into the grapes the key elements for the declaration of a great Vintage Port. We harvested a small quantity of highly perfumed, thick skinned and healthy grapes to be able to produce this Vintage Port. The grapes were harvested in the second half of September and early October.

100% destemmed grapes and fermented in stainless steel tanks for 5 days, with maceration occurring at up to 28ºC. This Vintage didn't mature in stainless steel vats. Unfiltered.

Cláudia Quevedo


Chocolate, blue cheese


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