DECANTING PORT
Tawny Ports and full bodied, fruity Ports such as Fonseca BIN 27 do not require decanting, since they have been aged in cask or large wooden vats and filtered before bottling to remove any of the natural sediment there may have been in the wine. Simply open and these Port wines are ready for pouring.
Vintage Ports, on the other hand, only spend 2 years in wood before being bottled, unfiltered. Over time as the Vintage Port...
Since the emergence of Vintage Port as a great classic wine in the first half of the 19th century, Fonseca has been one of its most admired and consistent producers.
The release of the legendary 1840, the first Vintage Port sold under the Fonseca name, marked the start of a steady stream of magnificent vintages which continues to this day. It has included such icons as the Fonseca 1868 and the extraordinary 1927, 1948, 1977 and 1994, all fo...
Over the years, Fonseca's determination to preserve and refine its distinctive house style has drawn it ever closer to the vineyard. The last three decades of the 20th century saw it invest in vineyard ownership and take a leading role in vineyard renovation in the Douro Valley. Fonseca's three estates, Panascal, Cruzeiro and Santo António, with their distinctive terroirs, have a key role in defining the unmistakable character of the firm's wi...
Consistency of style has remained one of the fundamental principles of the Fonseca philosophy since its founding. The individuality and consistency of character of each Porto brand is dictated by numerous factors, most important of which are the style of the winemaker and the different sources of grapes used by each house.
Fonseca may be unique in the annals of Port in that every Fonseca Vintage Port, except the 1955, produced by Dorot...
LOWER YIELDS HAVE OFTEN BEEN A PORTENT OF A FINE HARVEST
As summer holidays draw to an end it is time to think about more imPORTant things like the harvest of 2011.
Our head viticulturalist, Antonio Magalhães, and our head winemaker, David Guimaraens have already spent a week visiting our farms and those of our suppliers to assess when picking should start. This has been a challenging year since the wet month of April that provoked wides...
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