Guimaraens
Aromas of ripe fruit and plum pudding. Opulent and creamy nose with hints of violets.
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
Aromas of ripe fruit and plum pudding. Opulent and creamy nose with hints of violets. Great richness and pungency in the fruit. Perfect balance in the mouth, with lovely fat, round fruit flavors and a good, firm grip. Long, elegant and flavorful finish.
Notes on Viticultural Year
The winter of 1990/1991 was generally dry until early January, and then there was heavy rainfall until March. April was also wet, and flowering took place in May under warm, dry weather.
The summer was warm and dry, and berry formation was excellent, resulting in lots of fruit on the vines. Warm days and cool nights ensured long fermentations with excellent color extraction. Sugar levels were above normal and continued to increase during the course of the harvest. It rained on September 29th, but due to the dryness of the soil, the water did not reach the roots and there was no color dilution. Harvest resumed on the 30th under ideal weather conditions.
