Churchill’s Vintage Port 2016
Throughout May, if you buy a case (6 bottles) of Churchill’s 2016 Vintage Port, you can send a complimentary bottle of the same to a nominated friend. Our team will contact you with details once the purchase is completed. 10% of proceeds from the promotion will go to mental health organisations that are helping people deal with isolation during lock-down. Read more about Fortify a Friend initiative here.
All Churchill’s ports are made from Grade-A grapes that are hand-picked, hand-sorted, and foot trod in the ancient granite lagares (treading tanks) at Quinta da Gricha in the Douro Valley. We allow an extended period of fermentation in lagares to limit the amount of brandy required in fortification and leading to a drier style of port.
Churchill’s Vintage 2016 has plenty of intensity on the nose, with concentrated aromas of fresh blackberries and spices, and with graphite and herbal undertones. Fresh and vibrant with a meaty middle palate, showing layers of black cherries and chocolates encased in a high tone shell of green tea and gum cistus flavours.
Including 96 points by Wine Spectator; Gold medal at MundusVini; “Excellence” by Revista de Vinhos
Very old vineyards from our properties located in the Douro Superior and Cima Corgo sub-regions in the Douro Valley.
20% Touriga Nacional, 20% Touriga Franca, 20% Tinta Roriz, 20% Tinto Cão, 20% Tinta Barroca.
Like all other Churchill’s Ports, the component wines of this Vintage Port have been treaded by foot in traditional granite lagares (treading tanks). The young port spent its first winter in the Douro and then was transported in the early spring to our ageing lodges in Vila Nova de Gaia (Porto). Here it matured in seasoned oak vats for one year, at which point the decision was made that the wine was of such quality to declare a Vintage Year. At this point, they were bottled and stored in our cellars.
Store lying down in cellar conditions. Will age beautifully in bottle for 50+ years. Although it will be best approachable in 15-50+ Years.
Stand the bottle upright for a few hours before decanting. Best decanted at least two hours before service. Serve at room temperature (16-18ºC).
We practice sustainable agricultural methods certified by the SATIVA institute. Our ports are produced with only indigenous-yeast fermentation. Our wines do not contain, or are produced, with genetically modified organisms or substances with origin in. No animal products are used.