Honestly this was selected to pair with a chocolate tart but solo or with the tart it was amazing. Not your typical overly sweet or mediciney port. This was an elegant red wine with deep red flavors and amazing balance. Likely my favorite port of the past 10 years. Decanted 3 hours before we drank it. — 6 days ago
Dry white wine from the Douro region. Excellent with grilled food. — 5 days ago
Juicy, lighter style Douro by famed winemaker Luis Seabra, formerly at Niepoort. Village blend of 7 local varieties (30% Touriga Franca, 20% Tinta Amarela, 20% Tinta Roriz, 10% Rufete, 10% Tinta Barroca, 5% Malvasia Preta, 5% Donzelinho Tinto) from various terraced vineyards in Cima Corgo, in the center of the Douro valley, an area known for its schist soils and high elevation (and home of some of the greatest Port producers). Pomegranate, wet stone, iron, iodine.
— 21 days ago
Favorite wine we tried in Portugal 🇵🇹, so brought a bottle home with us. — a day ago
Very cool to drink a Colheita port from 1900. Flown over from the UK the night before, so still undergoing some bottle shock. Could have stood for a few more days to settle any sediment. Cloudy but still pretty delicious. — 7 days ago
Reductive on the nose. Flint, asphalt, tires. Almond. Low acid, lightly oaked, lemon meringue. Short clean finish. Easy drinker, no food. Like a meursault — 14 days ago
Deep purple with garnet rim. Mint, dried haystack. Hints of fresh dark cherries on the nose. Fresh and dried dark currants and cherries. Violet. High acidity, medium smooth sweet tannins. 2000: cool wet spring reduced yields. 20% abv. — 5 days ago