“Natural acidity in a young Vintage Port is the key to longevity. Our decision to declare Churchill’s 2016 Vintage Port has been based on the purity, ripeness and intensity of its fruit flavours, but especially on its excellent natural acidity”.
John Graham – Founder and wine maker.
We are pleased to announce the Declaration of CHURCHILL’S 2016 VINTAGE PORT.
The climatic conditions in 2016 in the Cima Corgo and Douro Superior regions were unusual but ultimately beneficial. After a wet winter and an unusually wet and cold Spring, there followed the usual hot Douro Summer culminating in an August heatwave. The heavy rainfall in the late Spring helped to top up the water table providing the vines with the necessary hydric reserves to support a long, hot and dry Summer.
By early September our grape maturation tests showed that both sugar and phenolic maturations were well advanced. All that was needed was dry and cooler weather for the vintage. By 7th September these conditions were met and we started picking on 10th September taking it slowly and carefully selecting and prioritizing the grapes which had reached maturity. Our final lagar was filled on 8th October.
Despite the rainfall earlier in the year, the extreme heat of the Douro Summer had concentrated the juice in the grapes and the yields were low. The resulting wines show an intensity and purity of fruit combined with a vein of fresh natural acidity which gives them elegance and longevity.
We shall be making a Special Opening Offer for Churchill’s 2016 Vintage Port during the coming month.
Oporto, 30th April 2018.