Churchills30YearsOldTawnyPort 1_drywhite

Churchill’s Vintage Port

  • About

    Churchill’s 2014 has a freshness of fruit with a solid tannic structure. In style, it is more of an “old-school” Vintage; it has, what we used to call in the Trade, a “steel girder” or backbone which will ensure the excellent longevity required for maturing a classic Vintage Port.
  • Sourcing

    Picked before the rain from very old vineyards located in the Douro Superior and Cima Corgo sub-regions of the Douro Valley.
  • Grape Varieties

    A field blend of old vines including many grape varieties such as Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Barroca, Tinta Francisca e Tinto Cão.
  • Vinification

    All our ports are made in “lagares” or traditional granite treading tanks. This is our preferred choice of vinification for Port. Although more costly, we believe that the thorough but gentle extraction achieved by foot-treading is still the most effective maceration process for making top quality Vintage Port. We have treading teams working throughout the day and up to 10pm each evening.
  • Maturation

    During the first six months, the young Port spent the winter months at Quinta da Gricha in oak vats, before being brought down to our lodges in Vila Nova de Gaia where it was stored in a stainless steel tank until being bottled.
  • Tasting Notes

    A very deep black violet colour to the rim. On the nose, intense aromas of fresh blackberries along with notes of resin and hints of gum cistus and green tea. Powerful and compact on the palate, combining a great tannic structure with excellent natural acidity and layers of berry and floral flavours. Full of intensity, ends in a very long and persistent finish.
  • Service Recommendation

    Serve at room temperature (16º - 18ºC).
    Decant before serving.
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  • About

    Intense in colour with mineral qualities, the 2011 Vintage has a concentrated berry nose, a fresh resinous palate and excellent natural acidity which provides the blend with a firm tannic structure that ensures greater longevity.

    97 Points - Winespectator Magazine November 2013
  • Sourcing

    Our Churchill's 2011 Vintage Port has been blended from a variety of very old vineyards. The backbone of the blend has been sourced from our old vines at Quinta da Gricha. ( A field blend of 50 year plus old vines)
    All our Ports are made in lagares or traditional granite treading tanks. This is our preferred choice of vinification for Port. Although more costly, we believe it is still the most effective maceration process for making top quality Vintage Port.
  • Grape Varieties

    A field blend of very old vineyards including grape varieties such as Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Barroca, Tinta Francisca and Tinto Cão.
  • Cellaring Recommendation

    This is a classic Vintage Port which will age well for over half a century.
  • Ageing

    During the first six months, the young Port spent the winter months at Quinta da Gricha in our "tonéis" (seasoned oak vats), being then brought down to our lodges in Vila Nova de Gaia.
  • Recommended Serving Temperature

    Serve at cellar temperature.
Available in the online store
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  • Sourcing

    From the old vineyards in the Douro Superior and in the Cima Corgo. Quinta da Gricha is located on the south bank of the River Douro, Quinta do Rio in the Rio Torto Valley and Quinta de Santo Antonio in Pinhão.

    This is the first time we have included a wine from the Douro Superior in our Churchill's Vintage Blend, a richer, riper style of wine to compliment the finer, more intense style of the Wine from the Quintas in the Cima Corgo.
  • Grape Varieties

    Churchill's Vintage Port 2007 comes from a field blend of old vineyards including many grape varieties such as Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Barroca, Tinta Francisca and Tinto Cão.
  • Cellaring Recommendation

    This is a classic Vintage Port which will age well for over half a century. Approachable at 20-25 years from 2027-2032 but it should be at its peek from 2042-2052 at 35-45 years old.
  • Ageing

    During the first six months, the young Port spent the winter months at Quinta da Gricha in our "tonéis" (seasoned oak vats), being then brought down to our lodges in Vila Nova de Gaia where it was stored in a stainless steel tank until being bottled.
  • Recommended Serving Temperature

    Serve at room temperature (18 °C)
  • Decanting

    Decant before serving.
  • Serving Recommendations

    Appreciate Churchill's Vintage Port 2007 on its own after lunch or dinner.
Available in the online store
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  • About

    Our 2003 is a big, ripe Vintage Port Wine. It has a full, dark colour with a strong purple hue. The nose is closed but powerful and complex with an underlying aroma of concentrated ripe berries. On the palate there is good intensity, excellent natural acidity and a very fine long finish.
  • Sourcing

    Old vineyards from the sub-region of Cima Corgo in the Douro region.
  • Grape Varieties

    Churchill's Vintage Port 2003 was sourced from very old vineyards (av. Age 40-50 years old) including many grape varieties such as Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Barroca e Tinto Cão.
  • Cellaring Recommendation

    Although it will be approachable at 17-22 years of age from 2020-2025 this is a Vintage for the long haul. Peak drinking will be from 2038-2048 when the Vintage is 35-45 years old.
  • Ageing

    After fermentation, the wine goes through an ageing period of two years in big capacity "tonéis" (seasoned oak vats) for a period of two years prior to bottling.
  • Recommended Serving Temperature

    Serve at room temperature (18 °C)
  • Decanting

    Decant Churchill's Vintage Port 2003 before serving.
  • Serving Recommendations

    Appreciate this vintage Port Wine on its own after lunch or dinner.
Available in the online store
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  • About

    Churchill's 1997 is a Vintage Port Wine in the classic style; not as ripe as the 1994 but with a concentration of fresher "greener" fruit. It has what we call in the trade a "steel girder " ; i.e. a good tannin structure which binds and balances the fruit and ensures good ageing potential.
  • Sourcing

    Old vineyards from the sub-region of Cima Corgo in the Douro region, combining the more mature power of Água Alta with the elegant aromatically "green tea" styles of Manuela and Fojo.
  • Grape Varieties

    A field blend of old vineyards (av. Age 40-50 years old) including many grape varieties such as Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Barroca e Tinto Cão.
  • Cellaring Recommendation

    Approachable at 15-20 years old from 2012-2017 with peak drinking at 30-40 years of age from 2027-2037.
  • Ageing

    After fermentation, the wine goes through an ageing period of two years in big capacity "tonéis" ,(seasoned oak vats) for a period of two years prior to bottling.
  • Recommended Serving Temperature

    Serve at room temperature (18 °C)
  • Decanting

    Decant this Port Wine before serving
  • Serving Recommendations

    Appreciate Vintage Port 1997 on its own after lunch or dinner.
Available in the online store
Buy now

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