Guimaraens
Concentrated blackcurrant and black cherry aroma. Fragrant bouquet of elderflower and herbs.
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
Concentrated aroma of black currant and black cherry. Bouquet of fragrant character, elderflower and herbs. Dark fruit and licorice in the mouth. Tannins that manage to be firm and grippy, yet delicate and balanced. Herbal notes. Harmonious wine with great quality and complexity.
Notes on Viticultural Year
The 2001 viticultural season was marked by one of the wettest winters recorded in history, with extensive flooding and damage in the Douro region. From April onwards, the weather became more stable.
The summer featured moderately warm temperatures, with a continuous breeze that kept the vines aerated and disease-free. However, the long growing season and the almost total lack of rainfall from June until the end of August caused some stress to the vines.
Weather conditions during the first half of the harvest were ideal and contributed favorably to fermentations. Two days of rain affected the end of the harvest, but fortunately most of the harvest was dry.
