Lovely, ripe, mature fruit underlies great toffee richness, a serious amount of wood tannin and acidity. The flavors are of old caramel and dark brown sugar. This is an impressive wine that balances age with continuing freshness.
— R.V.
(3/1/2010)
Wood-aged and almost black in color from the ripe, sweet berry fruit flavors and the velvet, opulent layers of polished wood and tannins. It’s certainly a powerhouse of flavors, but the dry core keeps it from being out of balance, while the aftertaste is sweet and dry at the same time. Impressive.
— R.V.
(4/1/2008)
Meaty, bacon aromas on this still-young vintage. Its tannins are great, a dry style of wine, densely packed over deep layers of black fruits. The acidity and finely perfumed fruit are coming together well. This should age well – all the elements are there.
— R.V.
(3/1/2008)
A solid, dry style that shows young dried fruits, tight acidity and dark tannins over a bed of richness. This is definitely to be aged, unlike the Director’s Choice vintage from the same producer. It is firm, its textures still evolving, just leaving the initial bold fruitiness behind.
— R.V.
(2/1/2009)
A wine that spent 14 years in wood to give the deep gold color, the bitter marmalade flavors that are tightened by old wood. This is unctuous in its texture, but bright in its flavor. Ready to drink.
— R.V.
(3/1/2010)
A blend of grapes from Poças’s two estates, here is a firmly structured, ageworthy wine. It has power, certainly, but that power is restrained by tannins, acidity and a firm, dry center. There is spice from the wood aging, along with a touch of pepper from alcohol. Keep for 4–5 years.
— R.V.
(2/1/2012)
This house is still a relative newcomer to vintage Port, having declared its first vintage in 1960. The style of this Port is very rich and concentrated, with a full, sweet character. To judge by the sweet tannins, it is a Port for medium-term aging. Imported by Signature Imports.
— R.V.
(11/15/2005)
A generally balanced sweet wine, with layers of candied fruits, and sweet marmalade flavors. The ripeness and the sweetness are spoiled by the volatility that shows in the finishing acidity.
— R.V.
(8/1/2006)