Churchill's 1997 Vintage Port

€84.95
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The 1997 Vintage is a classic‑style Vintage Port, not as ripe as the 1994 but with a concentration of fresher, 'greener' fruit. It has what we call in the trade a 'steel backbone', meaning a good tannin structure that binds and balances the fruit and ensures excellent ageing potential. Origin: Portugal, Douro. Old vineyards from the Cima Corgo sub‑region of the Douro. The backbone of Churchill's vintage blend comes from the old vines at Quinta da Gricha. Style: Churchill's 1997 Vintage Port. Producer: Churchill's. Grapes: Field blend of old vineyards (average age 50 years) including many varieties such as Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Barroca and Tinto Cão. Storage and serving: Decant before serving. Serve at cellar temperature (12–15 °C). Approachable now. Best drinking 2027–2037. Tasting notes: Deep brick‑red colour. Seductive nose with hints of fresh mint and menthol. On the palate a combination of black nougat and green capers with elegant grip and acidity. Food & spice: Best enjoyed on its own after lunch or dinner, but can also be paired with rich cheeses or a relaxing cigar.
The 1997 Vintage is a classic‑style Vintage Port, not as ripe as the 1994 but with a concentration of fresher, 'greener' fruit. It has what we call in the trade a 'steel backbone', meaning a good tannin structure that binds and balances the fruit and ensures excellent ageing potential. Origin: Portugal, Douro. Old vineyards from the Cima Corgo sub‑region of the Douro. The backbone of Churchill's vintage blend comes from the old vines at Quinta da Gricha. Style: Churchill's 1997 Vintage Port. Producer: Churchill's. Grapes: Field blend of old vineyards (average age 50 years) including many varieties such as Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Barroca and Tinto Cão. Storage and serving: Decant before serving. Serve at cellar temperature (12–15 °C). Approachable now. Best drinking 2027–2037. Tasting notes: Deep brick‑red colour. Seductive nose with hints of fresh mint and menthol. On the palate a combination of black nougat and green capers with elegant grip and acidity. Food & spice: Best enjoyed on its own after lunch or dinner, but can also be paired with rich cheeses or a relaxing cigar.