Description

ABOUT THE PRODUCER:
Having celebrated their 100th year of trading in 2013, Barros Port is undoubtedly one of the most prestigious companies producing and trading in Port. Much of their success comes from Colheita Ports – old Tawnies from a single year matured in cask for a minimum period of seven years. Their expertise in Colheita Ports has established them as the stand out producer of this style. Barros leaves their Colheita Ports to mature in cask until being hand bottled to order. The loss of wine from evaporation (known as the ‘Angel’s Share’) is much higher in comparison to bottle ageing. It is a sacrifice they are willing to make and one that helps them achieve unsurpassed quality in their Colheita wines. In June 2006, Barros was integrated into the Sogevinus Group who are growing the brand in international markets.

THE VINTAGE:
2019 was the fourth consecutive good vintage in the Douro. A warm, dry winter led into a mild spring, with little rainfall during the early growing season with mild temperatures and no weather extremes that allowed the flowering to take place undisturbed. The dry spring also meant lower disease pressure, resulting in healthy grapes. The dry weather continued into the summer, with cooler temperatures – compared to the rest of Europe continued until much needed rain in August helped the grapes achieve more balanced maturation.

ABOUT THE VINEYARD:
The vines are grown on terraces cut into the steep hillsides of the Douro Valley. The vines have been planted along the terraces of the greatest slopes, the “Vinha ao Alto”, which translates as “vertically planted vines”. The vineyard soils are schist greywacke ante-Ordovician, with some granitic formations. This soil is rich in nutrients and has useful water retention properties. Traditionally, the vines in the region are grown low, close to the ground. The single or double Guyot and unilateral and bilateral cordons are the methods most frequently used for training the vines. Trellises are not permitted for Port Wine grapes. The grapes are manually harvested, once they have reached the optimum maturity according to the variety.

THE WINEMAKING PROCESS:
The grapes were destemmed, crushed and underwent a careful skin maceration in order to obtain the necessary richness, body and fruitiness needed for a Vintage Port. Fermentation took place in vats with constant pump overs during fermentation. Temperatures were controlled and maintained at between 28 to 30°C, until the desired Baumé was reached. At this stage, grape brandy was added, which is known as the ‘benefit’, resulting in a naturally sweet wine. The wine was aged in wooden vats of between four to six years old.

OUR TASTING NOTES:
Aromas of fresh fruit and red berries are accompanied by subtle sensations of mint and orange blossom. Firm, elegant tannins envelope the palate, leaving the flavours of fresh red fruit and spices through to a sweet and elegant finish. Serve with chocolate and pear millefeuille or a selection of hard cheeses.

GRAPE VARIETY:
Tinta Roriz 30%, Touriga Franca 30%, Touriga Nacional 30%, Tinta Barroca 10%.

AWARDS:
91 Points, Mundus Vini, 2024