There’s something instantly captivating about a Colheita with this kind of age: it carries the calm confidence of a Port that has been resting in wood longer than many of us have been drinking wine. Burmester’s 1990 Colheita is exactly that sort of bottle, the kind you open when you want to mark a moment – a 25th anniversary, a 25th birthday, or simply a night that deserves a story.
Burmester has been part of the Douro Valley landscape since the mid-18th century, and they’re one of those houses that still feels proudly connected to both sides of their heritage: the British trading roots and the Portuguese families who shaped the style. Their Colheitas always show a very gentle hand with long cask aging, and this vintage is a perfect example of that quiet mastery.
Harvested in 1990 and aged for more than three decades in old oak pipes, this fortified wine is built on the classic Douro blend of Touriga Nacional, Touriga Franca, Tinta Roriz and a few of the older field-blend varieties you mostly only see in mature Portuguese wine. Over the years the fruit has softened and the sugars have settled into a silky balance. The alcohol sits around 20 percent, though you barely notice it until the finish warms up.
In the glass, the color leans toward light walnut with a coppery rim – that beautiful tawny glow you only get from slow oxidative aging. The nose is all about raisins, caramel and roasted nuts, with a touch of orange peel that lifts everything. On the palate you’ll get that gentle sweetness first, then a wave of dried fruits, toffee, a tiny hint of spice, and tannins that feel more like soft brushstrokes than structure. The finish is long, smooth and warm, the kind that makes you pause for a moment before taking another sip.
I usually pair this style of aged Port wine with hard cheeses like aged São Jorge or a good Gouda, because the salty edges brighten the caramel notes. Toasted nuts, almond tart or even a simple apple crumble also work beautifully.
Serve it slightly cool, around 16–18 °C, in a white wine glass so the aromas can stretch a little. No need to decant; Burmester clarifies these well in cask. Once opened, the bottle stays fresh for about six weeks.
It’s the kind of Douro Valley fortified wine you bring out when you want the evening to slow down. And although it’s already drinking wonderfully, the bottle will hold easily for years if you’re saving it for the right person or moment.
There’s something instantly captivating about a Colheita with this kind of age: it carries the calm confidence of a Port that has been resting in wood longer than many of us have been drinking wine. Burmester’s 1990 Colheita is exactly that sort of bottle, the kind you open when you want to mark a moment – a 25th anniversary, a 25th birthday, or simply a night that deserves a story.
Burmester has been part of the Douro Valley landscape since the mid-18th century, and they’re one of those houses that still feels proudly connected to both sides of their heritage: the British trading roots and the Portuguese families who shaped the style. Their Colheitas always show a very gentle hand with long cask aging, and this vintage is a perfect example of that quiet mastery.
Harvested in 1990 and aged for more than three decades in old oak pipes, this fortified wine is built on the classic Douro blend of Touriga Nacional, Touriga Franca, Tinta Roriz and a few of the older field-blend varieties you mostly only see in mature Portuguese wine. Over the years the fruit has softened and the sugars have settled into a silky balance. The alcohol sits around 20 percent, though you barely notice it until the finish warms up.
In the glass, the color leans toward light walnut with a coppery rim – that beautiful tawny glow you only get from slow oxidative aging. The nose is all about raisins, caramel and roasted nuts, with a touch of orange peel that lifts everything. On the palate you’ll get that gentle sweetness first, then a wave of dried fruits, toffee, a tiny hint of spice, and tannins that feel more like soft brushstrokes than structure. The finish is long, smooth and warm, the kind that makes you pause for a moment before taking another sip.
I usually pair this style of aged Port wine with hard cheeses like aged São Jorge or a good Gouda, because the salty edges brighten the caramel notes. Toasted nuts, almond tart or even a simple apple crumble also work beautifully.
Serve it slightly cool, around 16–18 °C, in a white wine glass so the aromas can stretch a little. No need to decant; Burmester clarifies these well in cask. Once opened, the bottle stays fresh for about six weeks.
It’s the kind of Douro Valley fortified wine you bring out when you want the evening to slow down. And although it’s already drinking wonderfully, the bottle will hold easily for years if you’re saving it for the right person or moment.
