Fonseca 2016 Vintage Port. Vintage Ports are only made on very exceptional years (usually three or four times in a decade). After the harvest, wines of Vintage potential are put into oak barrels called ‘pipes’. Some eighteen months later a careful and painstaking series of tastings is held to judge exactly which wines of different vineyards merit inclusion in the final blend. If the ideal blend is achieved, the wine is then bottled without any filtration whatsoever approximately 24 months after the original harvest. Vintage Port must then be matured for some ten to twenty years in cool dark cellars as it gradually achieves the outstanding style of a great wine. The bottles should always be stored lying down. Vintage Ports deposit a heavy sediment or ‘crust’ in the bottle while maturing and must be decanted prior to serving.
Fonseca 2016 Vintage Port – “The Fonseca 2016 has the finely constituted fruit which is a hallmark of the house style, with an attractive minerality. It is worth noting the quality of the tannins, one of the key attributes of the 2016 vintage. This was a year of low yields and this is reflected in the amount of vintage port offered.” Adrian Bridge, Managing Director.
4,900 cases produced.