Burmester, 2017

Vintage Port, Douro
In Wooden Gift Box
Exclusive to Vintage Wine and Port
***93 Points - Wine Spectator***
Special Offer | Buy 2 or More Bottles and Save 20%

Description and Reviews:
The 2017 vintage in the Douro Valley was particularly favourable, producing powerful wines with depth and elegance.Burmester's Vintage Port 2017 is loaded with character and enormous ageing potential.

Tasting Notes
The 2017 Burmester Vintage Port showcases a beautiful ruby colour with a violet halo. The nose is perfumed and intense, highlighting ripe raspberry and cherry fruit, blackberries and orange blossom, with minty freshness and dark chocolate notes. On the palate, the wine is powerful and intense, with the tannins and acidity well-balanced by the ripeness of the fruit. It has an elegant, sweet yet long finish, making it a delightful choice for those who appreciate a rich yet well-rounded port​. Drink from 2023-2050+

Serving and Food pairing
Vintage Ports are best decanted and served slightly below modern room temperature: 16° to 18° C. Pair it with chocolate-rich desserts – such as chocolate fondant with redcurrant coulis or dark chocolate mousse. Goes very well with an intense-flavoured cheeses, like Queijo da Serra, or blue cheeses (Stilton, Roquefort).

H.Burmester & Cia. is one of the leading Port wine producers in Portugal. Founded in 1750 by Henry Burmester and John Nash, it has a long history of producing high-quality Ports. The company is located in Vila Nova de Gaia, across the Douro River from Porto, and is known for its range of Port wines, including Tawny, Ruby, Vintage, and Colheita Ports. Burmester Ports are highly regarded for their quality and consistency, and the company has a reputation for producing some of the finest Ports in the Douro region. They are particularly known for their Colheita Ports, which are single-vintage Tawny Ports aged in oak barrels for an extended period before being bottled.

How to store your Vintage Port
Vintage Port, like all fine wines, prefers to remain undisturbed, lying on its side in a dark and at least slightly humid place at a stable temperature of between 10°C and 14°C to mature properly.