Quinta do Crasto Vintage Port

Port, Douro Valley

2016
2015

The grapes used to make our Vintage Ports come from our best old vines. They are then foot trodden in old stone tanks called “lagares”. Our Vintage Ports are bottled unfiltered after maturing for two years in large Portuguese oak vats. When young they are usually a very dark ruby in color almost opaque with intense aromas of very ripe fruit. Combining in highly complex wines that have great longevity.

Tasting Notes

Opaque in color. Very expressive on the nose, showing fresh notes of berry fruit in perfect harmony with delicate hints of gum cistus. Vigorous attack on the palate, evolving into a solid wine, with a compact structure of massive yet elegant tannins that are well integrated with the berry fruit flavors. Balanced and lingering finish. Bottled without filtration, this wine meets all the conditions for evolving positively in the bottle.

Vintage Notes

Adverse weather conditions made 2016 a complex year. The winter saw generous levels of rainfall, far above the average for the last thirty years. It was also warmer than usual through the end of January. The rain continued into early spring, but it was accompanied by an considerable fall in temperatures that slowed the growth of the vines. July and August were extremely hot and dry. The rainy winter had provided abundant water reserves that yielded lush vines with excellent canopies. The grapes were ripening well, if slowly. Quinta do Crasto saw 18mm of rain on 24 and 25 August, which was of great benefit to the vines. This, together with a fall in temperatures in early September, gave rise to the perfect ripening of the grapes. The white grape harvest began on 2 September and the first red wine grapes began coming into the winery on 5 September. The good weather continued throughout the harvest, enhancing maturation and this allowed us to pinpoint the exact moment to pick each particular vineyard or variety. As a result, the whites, reds and Ports this year had excellent color, strong aromas and serious structure, as well as being elegant and well-balanced. The complexity of this harvest meant the viticultural team and winemaking team had to spend considerable time in the vineyards so as to make the most important decisions that would lead to great wines.

Winemaking Notes

The grapes from old vines are taken to the winery in plastic boxes. On arrival in the winery they are rigorously inspected on a sorting table. The grapes with their stems are then slightly crushed and transferred to a traditional stone tank (“lagar”) where they are foot trodden. After this, the grape spirit is added to stop the fermentation and fortify the wine. Aging: About two years in large Portuguese oak vats. Bottled without fining or filtration; a light sediment may form in the bottle over time.

The grapes used to make our Vintage Ports come from our best old vines. They are then foot trodden in old stone tanks called “lagares”. Our Vintage Ports are bottled unfiltered after maturing for two years in large Portuguese oak vats. When young they are usually a very dark ruby in colour almost opaque with intense aromas of very ripe fruit. Combining in highly complex wines that have great longevity.

Tasting Notes

Colour: Opaque.
Nose: Excellent aroma concentration and depth, showing expressive notes of ripe berry fruit, fresh gum cistus and soft spices.
Palate: Elegant start that leads to a full-bodied, concentrated wine made of fresh, firm, compact tannins. The finish is stylish, fresh and long finish and delivers a remarkable flavour explosion of ripe berry fruit in perfect harmony with gum cistus notes. All in perfect balance, predicting a high ageing potential

Winemaking Notes

WINEMAKING The grapes from old vines were taken to the winery in plastic boxes. On arrival in the winery they were rigorously inspected on a sorting table. The grapes with their stems were then slightly crushed and transferred to a traditional stone tank (“lagar”) where they were foot trodden. After this, the grape spirit was added to stop the fermentation and fortify the wine.
AGEING About two years in large Portuguese oak vats. Bottled without fining or filtration; a light sediment may form in the bottle over time.