Hold on to your hats, folks! This delicious Vintage Port is only $30 in the Ontario market! It is black in colour with prunes, raisins, violets and cocoa. Soft, round and accessible, it is ready to drink now or over the next 5 years.
Winemaker/owner José Perdigão notes the strong influence of granitic soil in this highly regarded red. The fragrant nose exhibits complex floral, fruit and spice. The dense mid-palate exudes rich black fruit, but remains elegant overall because of its fresh mineral character, which lingers long on the finish. José suggests pairing this wine with partridge.
2009 was a debatable year for most shippers of Vintage Port. Some were impressed with the quality and others not. Clearly, the good folks at Taylor have scored huge with their wines — Taylor, Fonseca and Croft. This was my favourite of their portfolio. It is a full bodied and rich wine with an opaque purple-tinged colour. Violets, plums, cherries, spice and cocoa mesh together with outstanding length and 50 plus years of aging ahead of it.
A slight green hint to the colour, quite fresh with hints of lemon and mineral, and a touch of fizziness, pleasant and easy to drink. Tasted at the winery, which amplified the fact that this is a wine that is best when young and fresh and too often loses some of this liveliness by the time it makes its way to the store shelves in Canada. A blend of Trajadura, Loureiro, Arinto and Azal.
Fresh with floral hints, lime peel and salty sea spray on the nose, flavours of citrus and peach with lovely minerality and a bright finish. A blend of Loureiro, Trajadura and Alvarinho. A nice match with fresh salads and white fish.
This is a blend of three local grapes — Loueiro, Trajadura, and Alvarinho. It’s very pale in colour with a lime tint; the nose is minerally with a bouquet of wet salt and citrus peel with a hint of white flowers. It’s light on the palate, fresh and lemony with the faintest prickle on the tongue.
Made from a bevy of indigenous white grapes, this white Port reveals orange marmalade, white flowers and lemon peel. It is sweet, but not cloying, so chill well and serve as an aperitif. Or, create a cocktail by mixing it with tonic and a lemon wedge.