Porto wine LBV
LBV Port Wines are from a single, classic or non-classic Vintage (the highest quality!) harvests, pre-aged in 500 liter (130 gallon) puncheons for 4 to 6 years (hence the name "Late Bottled Vintage") before bottling for you to enjoy immediately (or age for up to 5 years).
Did you know? Although pre-aged in smaller puncheons to expedite the process for you enjoy upon release, as our LBVs are "unfiltered" (like our Vintage Ports), they can still evolve beautifully for 5 to 8 years in bottle (unlike our Rosé, Tawny, Colheita or Ruby Ports, which can surely hold up in a bottle for a couple of years, but are meant to be consumed upon release!)
PRODUCTION
Year - 2018
Grapes - a field blend of Touriga Nacional, Touriga Franca (expressing exceptionally this year!), Tinta Barroca, Tinta Roriz, Tinta Pomar, Tinta da Barca, Mourisco, Tinta Amarela, Rufete and Malvazia Preta from our estate's 40+ year old vines.
Terroir - schist soil, Mediterranean climate (low yearly rainfall and dry, hot summers), grade A classified vineyards.
Winemaking - hand-picked, estate-grown grapes undergo pre-fermentation line-up maceration with foot-treading in traditional lagares for 3 days followed by 3 days of temperature-controlled fermentation to more slowly extract the grapes' soft tannins, complex aromas, and rich colors. This L.B.V. is then aged for 4 years in neutral, French oak, 5000 liter (1,320 gallon) puncheons before blending in 2019.
Annual Production - 6,500 bottles
Alcohol - 19.5%
TASTING: See - dark ruby verging on purple.
Smell - ripe blackberry, blueberry and wild strawberry with a tinge of some cool mint and wet shale.
Sip - rich, dark red and black fruits with spice and cool minerality; generous, complex and concentrated with a firm texture and good weight; alcohol, sugar, and body in harmony; a long and precise finish.
Enjoy - now or within 8 years, cool (15°C/60°F), decanted (so that unfiltered sediment, which is actually full of healthy antioxidants, but not a pleasant experience to drink), by itself, with strong cheeses or not-too-sweet dark chocolate desserts, or try something new and pair with a bloody steak or duck magret.
