Churchill Vintage Port 2011. If you are looking for a Vintage Port that can age for many years (and really should), this Vintage Port from one of the best harvest years ever is highly recommended. Very smooth, with strong terroir character, this port already shows its power beautifully in the glass. Robert Parker has awarded this wine no less than 94 points, one of the highest in its class. 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 2011 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). Ageing potential: 15–25 years. Tasting notes: Very deep red colour with distinct terroir tones. On the palate a very complex composition with berries, hints of vanilla and tannins. Because the port is still very young you taste lots of fruit. Food & spice: We recommend not pairing this yet – drink it on its own to fully appreciate its potential.
Churchill Vintage Port 2011. If you are looking for a Vintage Port that can age for many years (and really should), this Vintage Port from one of the best harvest years ever is highly recommended. Very smooth, with strong terroir character, this port already shows its power beautifully in the glass. Robert Parker has awarded this wine no less than 94 points, one of the highest in its class. 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 2011 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). Ageing potential: 15–25 years. Tasting notes: Very deep red colour with distinct terroir tones. On the palate a very complex composition with berries, hints of vanilla and tannins. Because the port is still very young you taste lots of fruit. Food & spice: We recommend not pairing this yet – drink it on its own to fully appreciate its potential.
