Crusted Port 2006
Crusted Port is a Port of Vintage quality which is often blended from Vintage Port lots of two different years. It is aged in oak casks before being bottled and then matured in bottle for at least 3 years before being sold. The year on the label is the year of bottling.
This Port Wine has a rich garnet colour with a violet hue. Fresh resinous notes on the aroma. Complex and
elegant on the palate, combining cherry flavours with dark chocolate notes in a well balanced finish.
The grapes come from the old vineyards at our own estates in the Cima Corgo sub-region of the Douro Wine Region.
A field blend of many varieties including Touriga Nacional, Touriga Franca, Tinta Roriz, Tinto Cão, Tinta Francisca and Tinta Barroca.
Crusted Port is carefully blended from Vintage Ports of two different years which have been aged for 2 to 3 years in wood. The Crusted Port Wine blend then spends its final 6 months in seasoned oak casks before being bottled unfiltered into dark Vintage Port bottles.
This Crusted Port is now ready for drinking but will continue to improve for at least another ten years gaining in complexity like a Vintage Port. The bottle is sealed with a driven cork allowing it to be stored lying down. Care needs to be taken not to disturb the “crust”. If it is taken from a horizontal position, it may be best to leave the bottle standing for a period of two hours before decanting.
Serve Crusted Port at cellar temperature 12º-15ºC.
It is best decanted for two hours before being served. Once opened, it will
keep for up to one week. Avoid air (vacuvin if in bottle) and store at a constant cellar temperature.
Crusted Port is delicious on its own after lunch or dinner; also excellent with plum pudding or strong cheeses such as Stilton and Camembert. Save the natural sediment or crust for seasoning meats and adding to sauces.