Churchill's - Crusted Port - Abgefüllt in 2007 - Porto - 3 Flaschen (0,75 l)

PLEASE NOTE: This is a recurring auction. The seal number(s) you see on the photos might differ from the one(s) on your bottle(s).

2007 Churchill’s Crusted Port 3 x 0.75L
3 Bottles
Port Wine

DESCRIPTION
Churchill’s was founded in 1981 by winemaker Johnny Graham, whose family has been making wine in the Douro for six generations. We were the first port shipper to be started-up in over half a century and are now the last independent British port house. Churchill´s ports are unique for their signature dry, fresh style. We produce all our ports from grade A grapes that are hand-picked, foot crushed and naturally fermented for finest quality wines with minimal intervention.

WINEMAKER: John Graham & Ricardo Pinto Nunes.

AWARDS/RECOMMENDATIONS
92 Points, Richard Mayson (2014 Vintage)
91 Points, Falstaff (2014 Vintage)
17.5 Points, Vinho Grandes Escolhas (2014 Vintage)
91 Points, Jamie Goode (2007 Vintage)
91 Points, Decanter (2007 Vintage)

WINE VARIETIES: 100% Field Blend, including Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Barroca & Tinto Cão.

VINIFICATION
Our Crusted Port offers an aged vintage experience at a younger stage. A blend of vintage-quality wines of 2 consecutive years, this port was aged for 6 months in oak barrel to facilitate the throwing of sediment - it’s namesake “crust”, before being bottled unfiltered. It was then left to mature in our cellars before being released. we believe in offering Crusted Ports with more bottle age to soften the tannins and reveal the elegant complexity of this timeless style of port. The year on the label is the year of bottling.

TASTING NOTES
This port has a beautiful garnet colour with a violet hue. The nose has fresh resinous notes. In the mouth it is complex and elegant, combining cherry flavours with hints of dark chocolate. Balanced end of mouth.

SERVING
This Crusted Port is now ready for drinking but will continue to improve for at least another ten years gaining in complexity like a Vintage Port. It should be stored lying down, and care needs to be taken not to disturb the “crust”. Decant and serve at cellar temperature (12ºC-14ºC).