Late Bottled Vintage has become one of the most popular styles of port today. It offers near‑vintage quality for the price of a good ruby. This popularity has led to very competitive pricing and a more commercial approach from many of the larger port houses: most of these LBVs are 'commercially' treated and filtered and have no potential for bottle ageing. As a result they lack the richness, elegance and complexity usually found in a mature, aged port. At Churchill's they believe that patience is essential to producing the best ports. Sourced from the same class A vineyards that produce Churchill's Vintage Ports, Churchill's LBV is a premium quality port which, after 4 years of wood ageing, is aged in bottle for at least 3 years and preferably 5–10 years for optimum maturity. Origin: Portugal, Douro. Old vineyards in the Cima Corgo. Style: Churchill's Late Bottled Vintage 2007. Producer: Churchill's. Grapes: Field blend of many varieties such as Touriga Nacional, Touriga Franca, Tinta Francisca, Tinta Roriz, Tinta Barroca and Tinto Cão. Storage and serving: This LBV can be stored under proper cellar conditions (12–14 °C). Produced in a similar style and quality to Vintage Port, it ages well, preferably 5–10 years in bottle. Stand the bottle upright a few hours before decanting (at least 2 hours); this port is unfiltered. Once opened this LBV will keep for about 10 days. Do not vacuum pump and store at a constant cellar temperature. Serve at cellar temperature (12–15 °C). Tasting notes: Deep ruby colour with a purple hue. On the nose, an enticing combination of blackberries and wild flowers with a spicy background. Rich and complex on the palate with fresh flavours of mint chocolate and cherry liqueur; the finish shows excellent complexity thanks to firm tannins and well‑defined acidity. Food & spice: Excellent on its own after lunch or dinner and also superb with chocolate desserts or rich cheeses such as Camembert and Stilton. The sediment or crust can be used to season meat and enrich sauces.
Late Bottled Vintage has become one of the most popular styles of port today. It offers near‑vintage quality for the price of a good ruby. This popularity has led to very competitive pricing and a more commercial approach from many of the larger port houses: most of these LBVs are 'commercially' treated and filtered and have no potential for bottle ageing. As a result they lack the richness, elegance and complexity usually found in a mature, aged port. At Churchill's they believe that patience is essential to producing the best ports. Sourced from the same class A vineyards that produce Churchill's Vintage Ports, Churchill's LBV is a premium quality port which, after 4 years of wood ageing, is aged in bottle for at least 3 years and preferably 5–10 years for optimum maturity. Origin: Portugal, Douro. Old vineyards in the Cima Corgo. Style: Churchill's Late Bottled Vintage 2007. Producer: Churchill's. Grapes: Field blend of many varieties such as Touriga Nacional, Touriga Franca, Tinta Francisca, Tinta Roriz, Tinta Barroca and Tinto Cão. Storage and serving: This LBV can be stored under proper cellar conditions (12–14 °C). Produced in a similar style and quality to Vintage Port, it ages well, preferably 5–10 years in bottle. Stand the bottle upright a few hours before decanting (at least 2 hours); this port is unfiltered. Once opened this LBV will keep for about 10 days. Do not vacuum pump and store at a constant cellar temperature. Serve at cellar temperature (12–15 °C). Tasting notes: Deep ruby colour with a purple hue. On the nose, an enticing combination of blackberries and wild flowers with a spicy background. Rich and complex on the palate with fresh flavours of mint chocolate and cherry liqueur; the finish shows excellent complexity thanks to firm tannins and well‑defined acidity. Food & spice: Excellent on its own after lunch or dinner and also superb with chocolate desserts or rich cheeses such as Camembert and Stilton. The sediment or crust can be used to season meat and enrich sauces.
