Palmer Port, 1940

White Port, Douro
50cl Bottle

Description and Reviews:
The grapes for this wine were being harvested when Europe was at war and the Battle of Britain was raging in the English skies. This beautiful rare port-wine has been stored in seasoned oak casks since the 1940 harvest until bottling in 2019.

Tasting Notes:
The 1940 Palmer has a deep amber colour, reflecting extensive ageing. The nose is extremely complex with pronounced aromas of dried fruits (figs, dates, raisins), nuts (walnuts, almonds), honey, caramel, spices (cinnamon, nutmeg), and subtle wood notes. On the Palate the Port is rich, velvety, and smooth with a full body. Flavours include dried fruits, toffee, coffee, dark chocolate, and a hint of citrus zest. The oak aging imparts additional complexity with nutty and woody undertones. The finish is exceptionally long, smooth, and layered, leaving a lasting impression of sweetness balanced by a touch of acidity.

Serving Suggestions
Temperature: Best served slightly chilled, around 12-16°C (54-61°F).
Glassware: Use a port glass or a small wine glass to concentrate the aromas.
Food Pairing: Pairs well with desserts like almond tart, crème brûlée, or dried fruit compotes. It can also complement blue cheeses or be enjoyed on its own as a dessert wine.

Colheita Port Storage Advice:
Colheita Port should be stored in a cool and dry place, sheltered from light and temperature fluctuations, and the bottle should remain in an upright position. If stored correctly, Colheita Ports will keep for decades in the bottle. Over time, it is natural that a little sediment will form at the bottom of a bottle of colheita Port wine. Once opened colheita Port should be stored in a fridge and should be consumed within 3 months.

Samuel Palmer, a late ancestor of the Van Zeller family - once owner of Casa de Malladas - was a maverick and a remarkable icon in the trade of high quality Port shipped to England.Paying attention to every single detail, the Van Zeller family have carefully aged their wines in the highest quality oak casks to ensure that they mature these rare elixirs as Samuel Palmer once wanted them to be.