Warre's Vintage Port, 1994

Vintage Port
***94 Points- RobertParker***

Description and Reviews:
The Warre's Vintage Port from 1994 is an excellent choice for both enthusiasts and collectors, offering a taste of the exceptional craftsmanship and terroir of the Douro Valley.

Tasting Notes
The 1994 Warre's Vintage Port is a deep ruby-red wine with a nose of ripe black fruits, spice, tobacco, and dark chocolate. The palate is full-bodied and luscious, with a remarkable balance between fruit, acidity, and tannins. Its long and satisfying finish is a testament to its maturity and complexity. The wine has excellent aging potential, with properly stored bottles revealing even greater complexity and depth over decades.

Serving and Food pairing
Vintage Ports require decanting and are best served slightly below modern room temperature: 16° to 18° C. This is the kind of wine that can be enjoyed now or aged even further to allow its flavours to develop and evolve over time. Whether you're sipping it on its own or pairing it with a rich dessert like chocolate mousse or a selection of aged cheeses, a vintage port is sure to be a memorable experience.

Warre's is one of the most distinguished and historic Port wine producers in Portugal. Established in 1670 by Englishman William Warre, it is one of the oldest British Port houses and has remained family-owned for generations. Warre's has built a reputation for crafting high-quality Ports, particularly Vintage Ports, which are made only in exceptional years from the finest grapes of the Douro Valley. Throughout its long history, Warre's has consistently adhered to traditional winemaking techniques while also embracing innovation and modern practices to ensure the highest standards of quality. The estate owns prime vineyard sites in the Douro Valley, allowing them to control the entire winemaking process from grape to bottle.

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.


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