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Post By Clara M. Møller-Copenhagen - Denmark
The wines arrived today. Great service and great wines. Clara

18-03-2015
Post By Pavla Blinková-Liberec - Czech Republic
Vína dorazil dnes. Skvělý servis a skvělé víno. Pavla

31-03-2015
Post By Thomas Mayer-Germany
Hi I received the wine today in good order. Thank you very much for the excellent service. I will order from you again soon. best regards Thomas

03-05-2015

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Superb colour, full body and very fine aroma and flavour. As the wine ages it softens and slowly sheds its deep dark colour, gaining in structure and complexity.

OUR PRICE: 46,05 € / 59,95 €

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  • Region: Port wine
  • Type: Vintage Port
  • Alcohol: 20%
  • Bottle Size: 750 ml
  • Grape Variety: Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Barroca, Tinto Cão
  • Winemaker: Álvaro van Zeller
  • Year: 1997
Winemaking:
Harvest begins towards the middle of September each year as pickers work the terraces to harvest the fully ripened grapes. The wine matures in casks or in larger wooden vats. The cool ambient temperature of the cellars and its location near the coast is ideal for the lengthy maturation of Port.

Grape Varieties:
Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Barroca, Tinto Cão

Tasting Notes:
Superb colour, full body and very fine aroma and flavour. As the wine ages it softens and slowly sheds its deep dark colour, gaining in structure and complexity.

Store and Serve Advices:
Store in a cool dark place (12-14 º C), in a horizontal position, with minimal vibration. Serve at a temperature of 16 º C. It is advisable to use the same day or up to 3 weeks. May submit deposit in the bottle.

Food Pairing:
Vintage Ports are after meal drinks. Take them with cheese like Stilton or Gorgonzola. But you can also incorporate them into a meal, combining for instance a Steak au Poivre with a young Vintage.

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Maynards Vintage Port 1997

Maynards Vintage Port 1997

Superb colour, full body and very fine aroma and flavour. As the wine ages it softens and slowly sheds its deep dark colour, gaining in structure and complexity.

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