x
  • Country ranking ?

    218
  • Producer ranking ?

    7
  • Decanting time

    45min
  • When to drink

    2020-2025

The Tb points given to this wine are the world’s most valid and most up-to-date evaluation of the quality of the wine. Tastingbook points are formed by the Tastingbook algorithm which takes into account the wine ratings of the world's 50 best-known professional wine critics, wine ratings by thousands of tastingbook’s professionals and users, the generally recognised vintage quality and reputation of the vineyard and winery. Wine needs at least five professional ratings to get the Tb score. Tastingbook.com is the world's largest wine information service which is an unbiased, non-commercial and free for everyone.

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The Story

Vinified in Quinta do Seixo through traditional technology of Port wine, grapes sourced in Quinta do Seixo and Quinta do Vau. After selection of grapes, crushing and destemming, very intense maceration is followed during the period of alcoholic fermentation, by foot in granite wineries with controlled temperature. Its balance and harmony as well as its body and structure are obtained through the selection of grapes, the intensity of maceration and the choice of the moment of the stop of the fermentation. After the harvest the wine remains in the Douro, being subjected during the winter to the first racking and transported to Vila Nova de Gaia the following spring. Here begins the usual process of aging Port Wine in oak barrels. During this period, the wines are subject to raffles, analyzes and tests, which allow to accompany their aging. The final batch is obtained after thorough selection of the wines, in the insistent search for the best quality.

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Wine Information

Selected by Sandeman for its classic and exceptional characteristics, Sandeman Porto Vintage 2007, a wine of a single year, will mature in bottle. Remarkable colour and concentrated nose, full and rich in the mouth and showing elegant potential, Sandeman Porto Vintage 2007 exemplifies the Brand´s commitment to quality.

Tasting
Sandeman Porto Vintage 2007 has an opaque purple colour, almost black. The aroma has an excellent intensity, of ripe red and black fruit aromas, and complexity added by spicy and intense hints of pepper and clove. In the mouth, it has a very powerful strike, which is impressively robust. The presence of quality tannins is evident, with good acidity, as well as great aromatic complexity and a long and firm finish.

Vinification
The grapes, hand-picked with optimal maturation, were vinified following Porto Wine' s traditional method. Fermentation took place in robotic lagars and stainless steel vats, with skin maceration under controlled temperature. It was halted through the addition of wine alcohol at the ideal point for each vine variety.

Maturation
These exceptional wines chosen to make up the final blend of this Sandeman Porto Vintage 2007 were taken to the traditional lodges in V.N.Gaia where, after two years, the final blend was bottled with no prior treatment, in a black bottle sealed with a long cork that ensures a good sealing throughout its long storage period.

Storing
Sandeman Porto Vintage 2007 was bottled in 2009 with no prior treatment, in a black bottle sealed with a long cork that ensures a good sealing throughout its long storage period. The bottle should be kept horizontally under constant temperature of 16ºC-18ºC and sheltered from intense light.

Serving
Sandeman Porto Vintage 2007 will naturally throw sediment in bottle over the coming years thus requiring careful decanting. Before opening, stand for 24 hours and then carefully remove the cork. Pour the clean wine into a fresh decanter, being sure to leave the sediment behind. Decanting will also let the wine breathe. Serve between 17ºC-20ºC. Once open, enjoy within 24 hours of opening.

Enjoying
After passing its maturation period, this Sandeman Porto Vintage 2007 can be thoroughly enjoyed on its own, and will also make a good match to creamy cheeses or Stilton.

Tecnical Details
Alcohol: 21% | Total Acidity: 4,58 g/l (tartaric acid) | Sugar: 103,5 g/l | pH: 3,51

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Information

Origin

Porto, Douro

Highlights

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