• The following 2018 Fonseca ‘Guimaraens’ Vintage Port is the first ‘Guimaraens’ bottling of vintage port since 2015 and it’s raison d’être is to provide a port that is premium in quality and, both age-worthy and smooth and mellow enough to be consumed now. It was sourced from three Fonseca estate properties—1) Quinta do Panascal is one of the most highly reputed port vineyards as said in an old saying, ‘From Roncão and Panascal come the finest wines of Portugal.’ A source of grapes for many decades, it was finally purchased by Fonseca in 1978. It was also one of the first vineyards in the Douro Valley to practise organic viticulture. 2) Quinta do Cruzeiro has been supplying the firm with grapes since the 1870s and has contributed to the Fonseca Vintage Port blend since 1912. 3) Quinta Santo António shares Cruzerio’s long association with Fonseca and has contributed regularly to the Fonseca Vintage Port blend since early in the 20th century.
• Winecurrent was sent a smaller sample bottle than the 750 mL that will be released, though I don’t believe it has been bottled long enough to make a huge difference between the two. (Vic Harradine)
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Fonseca ‘Guimaraens’ Vintage Port 2018
Product of Portugal $87.50 (21297) 20.0% alcohol
Alluring aromas of black currant, mocha, wood spice and peppery spice open the door to a swashbuckling river of sweet-tinged palate flavours—blackberry, ripe, juicy Rainier cherry and plum compote to the fore decorated with piquant spice and mixed herbs. It’s structured with supple tannin and excellent tang and acidity. You could serve now after a three-hour aeration/decant alongside Stilton cheese, dark, Christmas fruit cake or dark bittersweet chocolate. (Vic Harradine)
• The following 2016 Casa-Dea Estates ‘Reserve’ Pinot Noir was sourced from 100% PEC pinot noir fruit matured in oak.
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Casa-Dea Estates ‘Reserve’ Pinot Noir 2016
VQA Prince Edward County $26.95 (296210) 12.2% alcohol
Light-crimson hued in the glass, aromas of red berry fruit, violets, cedar and piquant peppery spice abound on the nose. It’s tang-laden, medium-bodied with a firm underpinning of still-evolving tannin. Racy red currant and crunchy pie cherry dominate the palate while the dry finish provides palate-fruit replays and persists through the aftertaste with perceptible tannin. Aerate/decant for three hours before service. Coq au vin or roast bird are inspired food matches. (Vic Harradine)