16°C TO 18°C
BOTTLE STANDING UPRIGHT
NOT NECESSARY
DOURO
Temperature
16°C TO 18°C
Late Bottled Vintage 2017
Choose the year:
THE WINES USED TO BLEND CROFT LBV WERE DRAWN FROM A RESERVE OF SOME OF THE BEST FULL-BODIED RED PORTS PRODUCED AT THE 2017 HARVEST. THESE WINES WERE AGED IN WOOD AND THEN BLENDED AFTER SIX YEARS. THE BLENDING PROCESS ENSURES THAT THE WINE IS BALANCED AND COMPLETE AND THAT THERE IS CONTINUITY OF STYLE IN RELATION TO PREVIOUS CROFT LBVS.
Tasting Notes: Black, inky purple colour. A nose laden with berry and tropical fruit with delightful aromatic and herbal nuances. The palate is filled to bursting with ripe, juicy berry fruit. An attractive, textural wine with a velvety, satiny feel. Hints of eucalyptus, mocha and rich plum fill the palate. Nicely rounded tannins provide good structure and perfect balance to the wine.
Pairing Suggestions: Croft LBV is the perfect finish to any meal. It does not need to be decanted and should be served in a generously proportioned wine glass so that its rich fruity nose can be enjoyed to the full. Excellent with fully flavoured cheeses, especially blue cheeses such as Stilton or Roquefort. It is also delicious with desserts made with chocolate or berry fruits.
viticultural year and harvest
The vineyard cycle got o to an early start, with the first buds emerging between 8th and 10th March, in spite of the cold, dry weather. The very dry Spring stood out as a defining feature of the 2017 viticultural year. Only a few millimetres of rain fell in April, usually one of the wettest months, with May and June continuing dry. Temperatures were above average for the period. The early development of the vines continued, with flowering starting right at the beginning of May and a very early véraison making its appearance around 18th June. The drought conditions continued throughout the summer and until the end of September. July was hot but, fortunately, the temperatures in August fell to more moderate levels, particularly at night, giving balance to the ripening crop. Picking at Quinta da Roêda began on 31st August, the earliest start date for over 70 years. Winemakers’ notes refer to the exceptional density of the musts, yielded by thick skinned grapes, and for the impressive scale and richness of the wines produced from the oldest vineyard plots.