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:
The 2002 vintage was one of the driest years on record, though fortunately it was also cool so allowed the fruit to slowly ripen. As harvest approached, the weather began to turn and those wineries who did eventually declare had a smaller harvest with good to outstanding fruit.

ABOUT THE VINEYARD:
The 2002 vintage is a single Quinta Port from one of the great historical estates – Quinta Dona Matilde. This estate, originally named ‘Quinta do Enxodreiro’, was owned by Manuel Moreira de Barros from 1927 and over that time was regenerated – and renamed in honour of his wife Matilde – before being repurchased again by the original family when Barros was sold to Sogevinus in 2006. The Quinta is located beside the winding road between Régua and Pinhão, alongside the Douro River, the farm was recorded and made famous in the legendary maps of Barão de Forrester who mapped out the best Douro estates back in the 1800s. The vines are planted along the lines of the greatest slopes on the so-called ‘Vinha ao Alto’, vertically planted vines. The vines are hand-harvested.

THE WINEMAKING PROCESS:
The grapes were destemmed, crushed and vinified with a careful maceration to ensure the desired level of extraction of colour, tannins and pellicle aromas, complemented by pumping over during fermentation. This process took place in vats at temperatures of 28 to 30°C, until reaching the desired Baumé. At this phase grape brandy was added (benefit), producing a fortified wine. Maturation lasted for two years in a combination of used oak barrels and stainless-steel vats. This Port is from a single harvest, being bottled between the second and third year after the harvest.

OUR TASTING NOTES:
A rich and exuberant nose showing intense aromas of dried black plum jam and dates combined with violet overtones. Full-bodied on the palate, with silky tannins, the 2002 shows great opulence through to a long and elegant finish.

GRAPE VARIETY:
Touriga Nacional 50%, Tinta Roriz 25%, Touriga Franca 25%.