Guimaraens
Attractive bouquet from bottle aging; dried plum and damson type fruit, with a background of spices and leather.
In certain years when there is no classic Fonseca Vintage Port, a Guimaraens Vintage Port may be made instead. Guimaraens Vintage Ports nevertheless share the origins, heritage and complex fruity style of the classic Fonseca vintages and are drawn from the produce of the same three estates. They differ only in that they are more approachable, ready to drink earlier.
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BOTTLE LAIN DOWN
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DECANTING RECOMMENDED
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VEGAN
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16ºC - 18 ºC
The Port continues to improve for decades after bottling. The bottle should be kept lain down in a cool place, ideally at a temperature below 16ºC.
Should be decanted before being served. Stand the bottle upright a few hours before decanting to allow the sediment to fall to the bottom of the bottle. Pour the wine in a slow, steady stream into a decanter, ensuring that only the clear wine is poured, leaving the sediment behind.
This Port wine is Vegan friendly
The wine benefits from being served between 16ºC to 18ºC.
The Port continues to improve for decades after bottling. The bottle should be kept lain down in a cool place, ideally at a temperature below 16ºC.
Should be decanted before being served. Stand the bottle upright a few hours before decanting to allow the sediment to fall to the bottom of the bottle. Pour the wine in a slow, steady stream into a decanter, ensuring that only the clear wine is poured, leaving the sediment behind.
This Port wine is Vegan friendly
The wine benefits from being served between 16ºC to 18ºC.
Tasting Notes
Attractive bouquet given by bottle aging; dried plum and damson type fruit, with a background of spice and leather. Full and rich mouthfeel with intense raisin and dried plum flavors and hints of nutmeg and spice. Delicate and elegant wine that drinks very well.
Notes on Viticultural Year
The 1986/87 winter rains were scarce, followed by a warm, dry spring and intense heat in the summer. The harvest started generally on September 16 in extremely hot weather. As expected, sugar levels were high and fermentations quite rapid.
From September 23 to October 1, the weather changed and rain interrupted the harvest. Yields, which were expected to be low, exceeded expectations.
The color was mostly excellent and the wines showed good flavor, with some specimens showing the coveted "China tea" nose.
