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SKU 835686
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The 2015 Vintage Port was last seen in Porto. This is the first look in the U.S. (a preview was in our August issue). It is a field blend from old vines (an average of 80 years) that comes in with 105 grams per liter of residual sugar. In many ways, this is a good example of how the wines often are better early on in Porto than several months later, after closing down and shipping to the U.S. This has tightened dramatically, the good fruit no longer its centerpiece. The backbone seems to have far more steel, though, and this is more than a little astringent. Underneath, there is still that fine fruit, which eventually asserts itself, especially if you recork it and hold it for a couple of days. The mid-palate shows good concentration, especially in the context of this lighter-styled vintage. It does have all the freshness I expect in the vintage, though. This is an excellent effort by Crasto, but it does need some rest. If it develops as I hope, it may even be entitled to an uptick in score.
Benefiting from both the hot, dry Iberian climate as well as brisk Atlantic winds, Portugal is a perfectly situated country for vineyard cultivation and wine production. With a wine making history which stretches back thousands of years, it comes as little surprise that wine plays an important role in the cultural identity and practices of the country. The Phoenicians, the Carthaginians, the Greeks and the Romans all had a hand in forming Portugal as an important center for wine production, and over the millennia, this resulted in each region of this beautiful part of Europe producing its own distinctive wines easily identifiable and separate from neighboring Spain's. Today, the varied terroir and climate across Portugal allows a great range of wines to be made each year, from the fresh and dry Vinho Verde wines to the famous and widely drunk fortified Port wines, and many in between.
Region
Porto
The magnificent city of Porto - the capital of Portugal - is located near the mouth of the beautiful Douro river, in the beating heart of the Douro wine region. The Douro region has been regarded as one of the most important viticultural region of Europe for several centuries, and was the third region to be officially recognized and protected as a wine region, with laws having been passed in the mid 18th century regarding its status. Porto is, of course, most famous for the production of Port wine, an aromatic and slightly viscous tawny colored fortified wine, with a fascinating history of seafaring, experimentation and innovation. The vineyards used in the region for the production of Porto's wines contain up to a hundred different grape varietals, resulting in the wide range of Port wines on offer today.
WA94pts
Wine Advocate
The 2015 Vintage Port was last seen in Porto. This is the first look in the U.S. (a preview was in our August issue). It is a field blend from old vines (an average of 80 years) that comes in with 105 grams per liter of residual sugar. In many ways, this is a good example of how the wines often are better early on in Porto than several months later, after closing down and shipping to the U.S. This has tightened dramatically, the good fruit no longer its centerpiece. The backbone seems to have far more steel, though, and this is more than a little astringent. Underneath, there is still that fine fruit, which eventually asserts itself, especially if you recork it and hold it for a couple of days. The mid-palate shows good concentration, especially in the context of this lighter-styled vintage. It does have all the freshness I expect in the vintage, though. This is an excellent effort by Crasto, but it does need some rest. If it develops as I hope, it may even be entitled to an uptick in score.
WS93pts
Wine Spectator
This is really engaging, with a mix of boysenberry, açaí berry and blackberry fruit that has lots of energy, carried by brambly grip and backed by licorice snap, spearmint and ganache notes on the finish. Best from 2028 through 2045. 1,500 cases made.
WE90pts
Wine Enthusiast
The wine has a jammy character that gives it concentration. It is sweet although with enough acidity. The blackberry jelly flavors are firmed out with some fine tannins, certainly plenty to promise good aging. Drink from 2025.
