Inky black color. Lovely lifted esteva aromas and notes of black chocolate and then a further layer of exuberant and very fresh black fruit (blackberry and blackcurrant). Incredible concentration on the palate, beautifully balanced by the well-defined acidity that shines through, complementing the impressive structure with charm and elegance, holding everything together perfectly.
The wine's components were sourced from the mature plantings of Touriga Franca from the Vale da Teja sections of Vesuvio, the Touriga Nacional from the high-lying Vinha das Minas and Raposa parcels, the Sousão from the Minas and Quinta Nova vineyards and the Alicante Bouschet from Castelos.
Charles Symington and Bernardo Napoles:
The 2018 growing season was a rollercoaster, consisting of a winter drought, a deluge in spring and heatwaves through the final ripening period. There was 2.5 times the average amount of rainfall in March at Quinta do Vesuvio,
which meant that the growing cycle started later. As a result, the berries were more vulnerable to the heatwaves during the final ripening period. However, the viticulture & winemaking teams navigated the challenges through meticulous care in the vineyard and careful selection of wines from different parcels in the final blends. The north & northwest facing aspects of the property and the higher altitude vines, shielded the berries from the hot weather through the final ripening period, when temperatures reached 113ºF. The Touriga Franca from the Vale da Teja (approx. 980-1150 feet) was co-fermented with the Alicante Bouschet from the Castelos vineyard (approx. 820-980 feet). This delivered a notably more elegant Quinta do Vesuvio Vintage Port, balanced by the freshness of the Touriga Nacional from the Raposa vineyard at 1150-1310 feet and the Sousão from the higher lying section of Vale da Teja.
Suitable for Vegans.
94 Points, Wine Advocate, 2020
54%Touriga Nacional 40%Touriga Franca & Alicante Bouschet Co-ferment 6%Sousão
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