There’s an earthy, spicy savouriness to the dark fruits nose, which makes it seem a bit backward. The palate has a minty edge to the fruit. Very focused and fresh with good structure. Not as alluring or elegant as the Vintage Port, but quite different with tight structure.
Store and Serve Advices:
Should be opened two hours before serving and decanted. Serve between 17º and 18º C. Store the bottle on its side, in a cool, dry and dark place.
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.
Reviews and Awards:
. 20 points in Jancis Robinson;
. 96 points in Robert Parker;
. 97 points in CellarTracker;
. 97 points in Jamie Goode;
. 94 points in Stephen Tanzer.