An excellent vintage in the Douro which proved one of the exceptional years where the weather, combined with the work of the viticulturists and the winemakers, produced a stunning Graham. The sheer power, weight, complexity and balance of this wine guarantee its longevity.
“We are now reaching the final days of the vintage..., it is another beautiful clear day with mild temperatures, we have become so used to this type of weather over the last 6 weeks that we have almost started to take this for granted. One feels very fortunate to have had near perfect conditions throughout this vintage allowing us to produce some very promising wines.”
Charles Symington, 15th October 2007
- PRT - Douro
The nose here can only be described as frustratingly coy but very, very pretty. Core notes of warm blackberry and black cherry are joined by violets, black pepper, cloves, licorice and a touch of mocha. The palate promises at a wine of great purity, elegance and balance to come. Layer upon layer of dark fruit and spice flavours seamlessly wrap around crisp acidity and a wonderful texture of very fine, firm tannins. Very, very long finish. Rating 98 Drink 2025 - 2060+. Lisa Perroti-Brown MW, eRobertParker.com (August/2009)
Winery Tasting Notes
Very profound and intense deep purple colour.
Rich and complex floral aromas of violets and eucalyptus from the Malvedos and Lages Touriga Franca give a very special elegance to
Very attractive rich blackberry flavoured fruit with excellent texture. The sheer power, weight, complexity and balance of this wine guarantee its longevity.
Graham’s 2007 Vintage Port is a fabulous way to end a lunch or dinner. It pairs wonderfully with chocolate desserts, such as chocolate mousse, but it can also be enjoyed on its own, providing a memorable moment in the company of good friends.
Stand the bottle upright for a short while before you intend to decant (20 to 30 minutes at most). Pull the cork slowly and steadily and
leave the bottle for a few minutes. Clean the neck of the bottle. Pour the wine into a clean and rinsed decanter. Once you have started
pouring do not stop until you see the very first traces of sediment begin to appear out of the bottle. You may prefer to use a decanting