The harvest from which resulted the Croft Vintage Quinta da Roeda 2008, benefited from warm days combined with cold nights, allowing the perfect ripening of the grapes, as well as a perfect fermentation. Purple and magenta colour and robust fragrances of rockrose, eucalyptus and typical aromas of Mediterranean slopes, evolving naturally and progressively to a smooth aroma of raspberry jam. Dense, sweet and lush is how we can describe this exceptional Croft Port. Take home this lovely Port Wine bottle of 37,5 cl and enjoy it in a relaxing moment or share it with a special someone.
Croft Vintage Quinta da Roeda 2008 has exotic aromas. On the palate it is possible to feel the richness of fresh fruit and firm and solid tannins. The aftertaste is long and bold. Prizes and awards: Jamie Goode, Wine Anorak, November 2010 and Test Panel, Wine Magazine, 18/20, January 2011.
This is a Vintage Port for early consumption, a wine full of blackberry aromas and a floral touch; a second, very intense Fonseca's wine. A good alternative that you will wish to find out for yourself. Bottled in 2000
Warre’s Vintage 2007 is a Port where each component of the batches ages for 18 months in oak barrels. The wine is bottled in May of 2009, without any filtration or clarification. In a special edition of 6Lt you can now complete your wine cellar with this amazing Vintage
Quinta do Vesuvio Vintage 1998 is a Port wine created in Quinta's do Vesuvio most insufficient harvest ever. The bottle of this wine should be stored horizontally in a dark place and with a slightly fresh temperature. It presents an intense red colour with purple reflexions and wild berries and black cherries flavours. Enjoy this edition of 4, 5Lt (6 bottles) Vintage wine.
Croft 2009 Vintage Port
This Vintage Port was created in 2009, which will be remembered as a year of low yields, due, in part, to the small amount of fruit and the effects of a very dry ripening season.
The ripening season started with relatively cold weather that remained so until July.
However, August was intensely hot.
An early harvest granted wines a good acid balance and avoided over-ripening.