Decanting
Vintage Port forms a natural deposit in the bottle and should be decanted. Stand the bottle upright a few hours before decanting to allow the sediment to fall to the bottom of the bottle.
Select Year
2004
Storage
Continues to improve for decades after bottling. The bottle should be kept lain down in a cool place, ideally at a temperature below 16ºC.
Serving temperature
Serve at 16ºC to 18ºC. Vintage Port is best drunk one to two days after opening.
Pairing suggestions
Walnuts, blue veined and other richly flavoured cheeses are excellent accompaniments to Vintage Port; so too are dried fruits such as apricots or figs.
About the Wine
The 2003/2004 winter was very dry, having only rained 1/3 of the quantity registered the previous winter. The lack of water during the early part of the growing season led to very little pressure from disease.
Our concern in July was mainly one of doubting the vines capacity to ripen the grapes due to the drastic shortage of water.
The vintage stood out for the perfect weather conditions for the whole period. The young Ports show good structure with very fresh berry fruit aromas, resulting from the cooler than normal ripening period.
Tasting Notes
Massively concentrated wine with intense black fruit and dark bitter chocolate aromas. Gives the impression of an enormous brooding wine waiting to express itself. Fills the mouth to bursting – almost overwhelming in its intensity. An array of flavours then hit the senses – dark bitter chocolate, ripe, rich black plum, cherry, blueberries and blackberry jam. The wine is chewy, fleshy, full of grip. Although the structure is big the balance is finely tuned, so the sensation is of a wine with enormous force, but also great finesse and elegance. Flavours of cassis, blackberries, liquorice and molasses tantalize the palate, with a finish that is deliciously and pleasingly long.
Wine Enthusiast, Best of 2007