Croft : Vintage Port 2003

Characteristics and tasting notes of Croft Vintage Port 2003

Tasting notes

Appearance
This wine reveals an intensely deep colour, with an almost opaque black core showing profound violet hues, edged by a fine, brilliant ruby rim.

Nose
The aromatic bouquet is particularly powerful and seductive. It offers an explosion of jammy black fruits such as blackberry, blackcurrant and cherry, harmoniously complemented by floral notes of violet, resinous touches of rockrose and a subtle minerality.

Palate
The attack is broad and majestic, revealing a remarkably velvety texture. The palate, generous and full-bodied, is supported by rich, dense tannins that are perfectly integrated. The luxuriant flavours of ripe fruit extend into an exceptionally long finish, where the alcohol melts in with great finesse.

Food and wine pairings
This luscious wine pairs beautifully with characterful blue-veined cheeses, such as Roquefort or Stilton. It will also elevate the end of a meal alongside dark chocolate desserts, or a platter of dried fruits combining walnuts, figs and apricots.

Serving and cellaring
To fully appreciate the Vintage Port 2003, it is essential to decant it carefully in order to remove the natural sediment. Stand the bottle upright for a few hours before slowly pouring it into a decanter. Serve it slightly cool, ideally at a constant temperature not exceeding 16°C. While it is ready to enjoy today, it also boasts excellent cellaring potential. Store the bottle lying down to keep the cork moist.

The excellence of a great Vintage Port by Croft

The estate
Founded in 1588, Croft is one of the oldest and most illustrious houses in the Duriense wine-growing region. Now led by Adrian Bridge under the umbrella of the family-owned Fladgate Partnership, this historic brand has skilfully combined a centuries-old merchant heritage with cutting-edge viticulture. At the heart of its identity lies the Quinta da Roêda, a viticultural gem spanning around 76 hectares. Renowned for its pioneering spirit and sustainable practices, the estate crafts wines of great richness, true to an intensely fruity and velvety style.

The vineyard
Located on the north bank of the river, above Pinhão in the Cima Corgo, the Quinta da Roêda vineyard is essential to the making of this great Port. The vines thrive on steep slopes arranged in narrow terraces, benefiting from a prime south and south-east exposure. This exceptional terroir is home to a mosaic of microclimates and combines very old post-phylloxera vines, planted at high density, with more recently planted plots managed according to a sustainable mountain viticulture model that favours biodiversity and rules out the use of herbicides.

The vintage
The year 2003 began with a particularly wet winter, allowing good water reserves to build up. Flowering took place in late May under warm, bright conditions. Early August was marked by intense summer heat, followed by a cooler end of the month accompanied by welcome rainfall, ideal for perfecting the berries' ripening. The harvest, carried out in September under warm, dry conditions, delivered balanced yields and grapes of exceptional concentration.

Winemaking and aging
The making of the Vintage Port 2003 relies on a balance between age-old methods and modern technology. The grapes are foot-trodden in traditional granite lagares, sometimes assisted by treading robots, to gently extract colour and tannins. Fermentation is then stopped by adding grape spirit to preserve the fruit's natural sweetness. The wine is finally aged for around two years in large wooden foudres before being bottled without filtration, allowing it to continue its slow maturation.

Grape varieties
This vintage port is crafted from a blend of traditional regional grape varieties including Touriga Franca, Touriga Nacional, Tinta Roriz, Tinta Barroca, Tinto Cão and Tinta Amarela.