Quinta do Crasto only makes wines they are familiar with and know they can make the very best. Quinta do Crasto therefore does not make tawny style port. This Quinta do Crasto LBV is of unique quality. This port is wonderfully full and velvety, with flavours of red fruit and refined minerals. Origin: Portugal, Douro. Port style: Quinta do Crasto Late Bottled Vintage 2008. Port house: Quinta do Crasto. Storage and serving: This LBV can be stored under cellar conditions (12 to 14ºC) but can already be drunk very well now. Stand the bottle upright a few hours before decanting (at least 2 hours), this port is not filtered. Once opened this LBV can be kept for 10 days. Do not vacuum pump and store at a constant cellar temperature. Serve at cellar temperature (12 to 15ºC). What can you taste? A deep ruby red colour with a purple hue. On the nose a seductive combination of blackberries, plums and wild flowers and notes of terroir. Rich and complex on the palate with fresh flavours of mint chocolate and cherry liqueur, finishing with excellent complexity thanks to the firm tannins and well defined acidity. Food & spice: Very good on its own after lunch or dinner, but also excellent with chocolate desserts or rich cheeses such as Camembert and Stilton. The sediment can be used to season meat and add to sauces.
Quinta do Crasto only makes wines they are familiar with and know they can make the very best. Quinta do Crasto therefore does not make tawny style port. This Quinta do Crasto LBV is of unique quality. This port is wonderfully full and velvety, with flavours of red fruit and refined minerals. Origin: Portugal, Douro. Port style: Quinta do Crasto Late Bottled Vintage 2008. Port house: Quinta do Crasto. Storage and serving: This LBV can be stored under cellar conditions (12 to 14ºC) but can already be drunk very well now. Stand the bottle upright a few hours before decanting (at least 2 hours), this port is not filtered. Once opened this LBV can be kept for 10 days. Do not vacuum pump and store at a constant cellar temperature. Serve at cellar temperature (12 to 15ºC). What can you taste? A deep ruby red colour with a purple hue. On the nose a seductive combination of blackberries, plums and wild flowers and notes of terroir. Rich and complex on the palate with fresh flavours of mint chocolate and cherry liqueur, finishing with excellent complexity thanks to the firm tannins and well defined acidity. Food & spice: Very good on its own after lunch or dinner, but also excellent with chocolate desserts or rich cheeses such as Camembert and Stilton. The sediment can be used to season meat and add to sauces.
