Deep purple black with a narrow magenta rim. Exuberant, powerful, fresh blackcurrant and cherry nose. Finesse, elegance and poise...

Quinta de Vargellas2022


Deep purple black with a narrow magenta rim. Exuberant, powerful, fresh blackcurrant and cherry nose. Finesse, elegance and poise with a linear push of woodland fruit, hints of plum and a kiss of citrus and quince. This dense backdrop is overlaid with an enchanting grapey freshness that builds as the nose develops. The floral scents which are the hallmark of Vargellas are present, the characteristic violet fragrances intertwining with delicate blossom and herbal notes. A wave of clean berry fruit flows through the palate from beginning to end. The tannins are firm but well integrated, providing plenty of grip and an attractive touch of austerity. A fine single quinta Vintage Port, with perfect balance and confidence.


The dormancy period between November and February was extremely dry, with only 78mm of rainfall recorded. The average for this period is much more in the order of 370 mm. Fortunately, March was wet with 75mm of rain which was very important for the growing season to start with some water. Bud burst occurred on the 20th March which is later than normal and Spring was dry.

When flowering started on the 19th May, we continued to register very low levels of water – 195mm to be exact from the previous November to the 31st May. Because of the dry conditions, we had very little pressure from disease, which meant that the key focus in the vineyards was dedicated to working the canopies. At the beginning of June we entered a phase of the first of many heatwaves with temperatures of over 40 degrees Celsius recorded - this is very unusual for June. July was the hottest ever recorded with an average temperature of 28.3c. In fact, on the 14th July in Pinhão we recorded a temperature of 46.5c. The highest temperature ever recorded.

As a result of the extreme temperatures, veraison only occurred in the last week of July. Harvest started on the 3rd September at Vargellas with the vines producing very small berries, which gave them a good juice to skin ratio. A few days later on the 6th September we had a very welcome 4mm of rainfall which kept the temperatures down and gave some very welcome relief to the vines and did a great job in giving the grapes that all important final push.2022 will be remembered for the year that we were able to foot tread again, after two years interruption due to COVID. Seeing the lagares full of people again and knowing that this is the way great vintage ports are made, was a sight to hold.


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.


Continues to improve for decades after bottling. The bottle should be kept lain down in a cool place, ideally at a temperature below 16ºC.


Serve at 16ºC to 18ºC. Vintage Port is best drunk one to two days after opening.


Walnuts, blue veined and other richly flavoured cheeses are excellent accompaniments to Vintage Port; so too are dried fruits such as apricots or figs.

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