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Warre's Vintage Port 2016
#14 Wine Spectator Top 100 of 2018
Nearly half the Warre’s 2016 is made up of old, mixed vines from both Cavadinha and Retiro. In sections of these vineyards, as many as 30 to 40 different varieties are planted together, and at Retiro they are between 80 and 100 years old with a predominance of Touriga Franca, a variety that has typically prospered in the Rio Torto Valley, home to Quinta do Retiro. These vineyards produced tiny yields, just 630g/vine. The structure and complexity of the old vines was balanced with great acidity and freshness from the Cavadinha grapes and the superb floral aromatics from the two Touriga varieties harvested at Quinta da Telhada. Due to the very cool nights during the vintage, the grapes arrived at the Cavadinha lagar winery so cold in the mornings that, in effect, they had a ‘cold soak maceration’ before fermentation began, favouring excellent aromatic extraction. Harvesting finished at Cavadinha on October 10th, a couple of days before the weather broke. More perfect harvesting conditions could not have been hoped for.
Critical AcclaimAll Vintages
Founded in 1670, Warre & Co. is the oldest and one of the most highly esteemed port shipping firms in the world. William Warre joined as partner in 1729, and the company became known as Warre. The Warre family worked in the wine trade at Oporto for over 200 years. Andrew James Symington, great-grandfather of the current managing director of Warre’s, sailed to Portugal in 1863. After establishing himself as a well-known merchant in the port trade, he became associated with Warre’s in 1905. In 1912, the Warre family chose to return to England where they would look after sales, while the Symingtons managed operations in Portugal. Today, James Symington is the director of Warre’s, which falls under the umbrella of Symington Family Wines.
Best known for intense, impressive and age-worthy fortified wines, Portugal relies almost exclusively on its many indigenous grape varieties. Bordering Spain to its north and east, and the Atlantic Ocean on its west and south coasts, this is a land where tradition reigns supreme, due to its relative geographical and, for much of the 20th century, political isolation. A long and narrow but small country, Portugal claims considerable diversity in climate and wine styles, with milder weather in the north and significantly more rainfall near the coast.
While Port (named after its city of Oporto on the Atlantic Coast at the end of the Douro Valley), made Portugal famous, Portugal is also an excellent source of dry red and white wines of various styles.
The Duoro Valley produces full-bodied and concentrated dry red wines made from the same set of grape varieties used for Port, which include Touriga Nacional, Tinta Roriz (Spain’s Tempranillo), Touriga Franca, Tinta Barroca and Tinto Cão, among a long list of others in minor proportions.
Other dry wines include the tart, slightly effervescent Vinho Verde white wine, made in the north, and the bright, elegant reds and whites of the Dão as well as the bold, and fruit-driven reds and whites of the southern, Alentejo.
The nation’s other important fortified wine, Madeira, is produced on the eponymous island off the North African coast.
Blended from the most important red grapes of the Douro Valley, Port is the famous fortified wine from Portugal. It is based on the Touriga Nacional grape with over 80 other varieties approved for use in the blend. However, typically about four other varieties play a major role: Tinta Barroca, Tinta Cão, Tinta Roriz (Tempranillo) and Touriga Francesa. Other wine regions of the world can produce fortified wine of a similar style from the same grapes or other grapes.
There are numerous styles of Port: Ruby, Tawny, Vintage, LBV, White, Colheita, and a few unusual others.
Ruby ports usually pack the most value and are ready to drink once bottled. Typical characteristics are ripe cherry and blackberry flavors with stewed plums, cocoa and dates.
Tawny ports are “tawny” in color and have flavors of toffee, caramel, toasted pecans, vanilla, dried apricot, citrus peel, green figs and roasted espresso. The age designation on a Tawny Port indicates the average vintage age of the grapes in the bottle. These are not intended to be aged once bottled.
When Port is made with high quality grapes selected from a single notable vintage, it is called Vintage Port. Some of the best recent vintages are 2016, 2011, 2007, 2003, 2000, 1997 and 1994. Vintage Ports are complex and full-bodied with many flavors possible: concentrated blackberry, black cherry, raspberry and spice, smoke, coffee and chocolate. Vintage ports tend to improve in the bottle up to approximately 30 years from the vintage.
LBV Port comes from a single-vintage Ruby Port and may spend six years in the barrel before being bottled. These are ready to drink upon release. Serve most Ports slightly chilled at around 55-65°F.