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Uutiset
99 Points - James Suckling
"Extremely complex aromas that show the classic Graham character of black-fruit marmalade and burnt oranges. Follows through to a full body with great grip at the finish. Lightly sweet. Chewy and powerful. Such a focus at the end." James Suckling
95 Points-Neal Martin, Vinous
"The 2016 Graham’s Vintage Port is inky black in colour. The bouquet is voluminous and intense, the aromas almost shrouding your head! Blackberry, black olive, clove and a touch of smoke, just a hint of pencil box in the background. The palate is brilliant, quite brilliant. Supple tannin, a satin-like texture, perfect balance and unerring purity, this is a fabulous Graham’s that effortlessly fans out and caresses the senses on the finish. This Graham’s has huge potential and is going to give a lot of pleasure for many years."
18/20 Points- Jancis Robinson MW
Dark crimson with a mere hint of ruby at the rim. Lifted and silky. This immediately makes a claim to be a top-drawer wine on the nose. Very round with a savoury, herbal, dry finish but absolutely gorgeously sweet and fresh on the palate. Just a little heat on the end but this is a very convincing sign that Cockburn is back on form, even if it may not be one of the longest living.
Drink 2035-2065
18+ Points- Richard Mayson
A Douro Superior blend based mostly on the south-facing Quinta dos Canais (Touriga Nacional and Touriga Franca) with support from Quinta do Vale Coelho upstream (Sousão) and Cachão do Arnozelo (Alicante Bouschet): relatively closed on the nose but with ripeness and dusty tannins underlying; intense dark fruit, cassis backed by powerful tannins. Big and broad. All there and all together: Cockburn truly back on form. 2,450 cases produced.
Viinin Kuvailu
The Story
The epitome of bottle-aged Port.
Opulent wild blackberries, fragrance of violets, scents of flowers and wild herbs, rockrose, mint, hints of spice, bottled in their time capsule and left to mull over for years. The finish is long and persistent. It never really finishes, in fact, because just as it starts to, you’ll take another sip. We are not satisfied with anything less than perfection. And nor should you be. So, we only ‘declare’ a Vintage year when the weather has been idyllic and everyone is feeling very happy about things in general. Our reputation hangs on the quality of our Vintage Port: it is our pride and joy. So, we don’t take it lightly. Making Vintage Port is a serious business, but you don’t need to be serious to drink it, you only need to enjoy.
Vineyards
We search our best mountain vineyards for the grapes to make our Vintage Port. We measure and weigh the bunches of grapes individually as we prepare for the harvest to ensure each one is perfect. The grapes for our Vintage Port come from our home at Quinta dos Canais – a magical place, you have to see it – as well as Quinta do Vale Coelho, just next door and a little further east, and Quinta do Cachão do Arnozelo.
Winemaking
Vintage Port is the creation of the weather and of nature. We are at the mercy of the gods. We pick the grapes and tread them in our 'lagares' (treading tanks) that same night. Later we let the wines rest in wooden vats for no more than 18 months. We bottle them as they are: unfiltered, totally natural. And once they are in their time capsules, they slowly mature for many years. It is not unusual for one of our Vintage Ports to be in fantastic condition after 50 or more years in the bottle.
2007 was the year of the first Cockburn’s Vintage Port made by the Symington Family, winemakers in the Douro for over a hundred years. This family took over Cockburn’s in 2006. And what has the international wine community been saying? Pride restored.
How to Store
Vintage Port needs to lie down during its years of slumber after it has been bottled. Keep it in a cool, dark, dry place, where it can rest in peace. At about 15 to 20 years old Vintage Port will start to show the characteristics of slow ageing in bottle and it will taste really exceptional. By then it will have gained silky elegance and complexity. But you can enjoy it earlier, if you prefer a more intense, fruity experience. It will go on for many years after that too.
How to Serve
After years in bottle, Vintage Port throws a natural sediment in the bottle. There’s no need to worry about this. You just need to decant the wine before serving. Decanting is easy. Let us show you how. Vintage Port should be served in generous wine glasses, not the small thimble-like glasses in which most of the aromas and flavours are lost. Fine white wine glasses would do the trick, for example, or indeed specific Port glasses from Riedel. Serve it slightly cooler than average room temperature, but not chilled. It will stay at its peak for a few days once decanted, just like any other great red wine.
Vuosikerta 2016
The 2016 harvest in the Douro brought perfectly-timed rain that turned a good year into a great one. Fortunately, despite a challenging growing season and a much adjusted and delayed picking schedule, those producers with excellent vineyard knowledge and confident decision-making, were rewarded with spectacular Vintage Ports.
