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Churchill's Vintage Port (375ML half-bottle) 2011

Port from Portugal
  • WS97
  • RP94
  • JS93
  • W&S90
    0% ABV
    • WE92
    • WS90
    • WS95
    • RP91
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      0% ABV

      Winemaker Notes

      2011 is a fresh and elegant Vintage of very fine quality. It has a rich and solid purple colour; on the nose, a combination of wild lavender and concentrated blackberries, broad shouldered and complex on the palate with a meaty structure and lingering tannin; a classic Vintage Port to put away in the cellar for many years.

      Critical Acclaim

      All Vintages
      WS 97
      Wine Spectator
      Offers intense aromas and flavors of violet, cherry and dark plum, showing an almost exotic velvety nature, with loads of cream and spice accents. Delivers notes of chocolate and vanilla extract on the explosive finish. Very alluring. Best from 2030 through 2060.
      RP 94
      Robert Parker's Wine Advocate
      The Churchill’s Vintage Port has a comparatively light, aniseed-tinged bouquet with orange blossom that wafts seductively from the glass. The palate is medium-bodied with supple ripe tannins and very well-judged acidity that lends this young Churchill’s great precision. This is a very harmonious Vintage Port with a lovely touch of salted licorice towards the finish. Beautiful.

      Range: 92-94

      JS 93
      James Suckling
      This is very floral and fruity with dark cherries and wild berries. Full body, lightly sweet with lots of fruit and a firm tannic backbone. Serious grip or finish to this young Port. This seems to be a remake of the outstanding 1994. 6,000 cases produced of this foot-trodden wine.
      W&S 90
      Wine & Spirits
      A silky, succulent 2011, this is not the most powerful wine of the vintage, the most complex nor the longest lived, but it is lovely and delicious. The plump fruit is balanced by a swell of mineral tannins that cut the sweetness and leave a brisk, savory sensation. Some green notes suggest the wine needs ten to fifteen years to show its best.
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      Churchill's

      Churchill's

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      Churchill's, , Portugal
      Churchill's
      The producers, Churchill-Graham LTDA., is the first independent port wine house to be established in more than fifty years. It was the creation of John Graham and his wife Caroline Churchill in 1981. John Graham is a scion of the Graham port family, which has given its name to excellent ports for almost two centuries.

      Churchill's is the only port wine producer who begins with wines produced only from grapes in Grade A vineyards, as designated by the Port Wine Institute. He then blends them into a range of ports, which, being true to the traditions of port wines, are very distinctive.

      A source of reliable, budget-friendly wines and, increasingly, more premium bottlings, Chile is one of South America’s most important wine-producing countries. Long and thin, it is largely isolated geographically, bordered by the Pacific Ocean to the west, the Andes Mountains to the east, and the Atacama desert to the north. These natural borders gave Chile the very favorable benefit of being the only country to avoid the disastrous phylloxera infestation of the late 1800s. As a result, vines can be planted on their own rootstock rather than grafted. Though viticulture was introduced to the country by conquistadors from Spain, today Chile’s wine production is most influenced by the French, who emigrated here in large numbers to escape the blight of phylloxera. These settlers have invested heavily in local vineyards and wineries.

      Chile’s vineyards, planted mainly with international varieties, vary widely in climate and soil type from north to south. The Coquimbo region in the far north contains the Elqui and Limari Valleys, where minimal rainfall and intense sunlight are offset by chilly breezes from the Humboldt current to produce cool-climate Chardonnay and Pinot Noir. The Aconcagua region contains the eponymous Aconcagua Valley—hot and dry and home to full-bodied red wines made from Cabernet Sauvignon, Syrah, and Merlot—as well as Casablanca Valley and San Antonio Valley, which focus on light-bodied Pinot Noir and cool-climate whites like Chardonnay and Sauvignon Blanc. The Central Valley is home to the Maipo, Rapel, Curicó, and Maule Valleys, which produce a wide variety of red and white wines. Maipo in particular is known for Carmenère, Chile’s unofficial signature grape. In the up-and-coming southern regions of Bio Bio and Itata, excellent cool-climate Riesling, Chardonnay, and Pinot Noir are made.

      Cabernet Sauvignon

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      A noble variety bestowed with both power and concentration, Cabernet Sauvignon is sometimes referred to as the “king” of red grapes. It can be somewhat unapproachable early in its youth but has the potential to age beautifully, with the ability to last fifty years or more at its best. Small berries and tough skins provide its trademark firm tannic grip, while high acidity helps to keep the wine fresh for decades. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region (and in St-Emillion and Pomerol, where it plays a supporting role to Merlot). The top Médoc producers use Cabernet Sauvignon for their wine’s backbone, blending it with Merlot and smaller amounts of Cabernet Franc, Malbec, and/or Petit Verdot. On its own, Cabernet Sauvignon has enjoyed great success throughout the world, particularly in the Napa Valley, and is responsible for some of the world’s most prestigious and sought-after “cult” wines.

      In the Glass

      High in color, tannin, and extract, Cabernet Sauvignon expresses notes of blackberry, cassis, plum, currant, spice, and tobacco. In Bordeaux and elsewhere in the Old World you'll find the more earthy, tannic side of Cabernet, where it's typically blended to soften tannins and add complexity. In warmer regions like California and Australia, you can typically expect more ripe fruit flavors upfront.

      Perfect Pairings

      Cabernet Sauvignon is right at home with rich, intense meat dishes—beef, lamb, and venison, in particular—where its opulent fruit and decisive tannins make an equal match to the dense protein of the meat. With a mature Cabernet, opt for tender, slow-cooked meat dishes.

      Sommelier Secrets

      Despite the modern importance and ubiquity of Cabernet Sauvignon, it is actually a relatively young variety. In 1997, DNA revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

      SWS676517_2011 Item# 128116

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