Fonseca : Terra Prima Organic Port

Tasting Notes and Recommendations for Fonseca Terra Prima Organic Port

Tasting

Appearance
This Port reveals a deep ruby hue, enhanced by delicate purple highlights that reflect its beautiful youth.

Nose
Fresh and particularly well-defined, the aromatic bouquet is opulent. It releases intense scents of black fruits such as wild blackberry, morello cherry and black plum. The whole is enhanced by hints of clementine, fresh dates, liquorice, along with subtle spicy notes of cinnamon and black pepper.

Palate
At once rich, concentrated and elegant, the palate offers a velvety, smooth and generously voluminous texture. The tannins, though firm, are perfectly integrated. It reveals intense flavours of wild berries, blackcurrant and black cherry, balanced by a discreet acidity that brings great freshness. The exceptionally long finish hints at nuances of dark cocoa and liquorice.

Food and wine pairings
This fortified wine pairs wonderfully with characterful cheeses, particularly blue-veined varieties such as Gorgonzola or Stilton, as well as soft cheeses with pronounced flavours. It also brilliantly accompanies desserts made with dark chocolate (at least 70%) or pecan nuts. For a bold pairing, it will elevate sweet and savoury dishes, such as duck breast served with roasted figs.

Serving and cellaring
Terra Prima Organic Port is best enjoyed at a temperature between 16°C and 18°C, with no need for prior decanting. The bottle should be stored upright, in a cool cellar (between 12°C and 14°C), away from light and heat. Designed to be enjoyed upon release, it nevertheless has cellaring potential of approximately 10 to 15 years. Once opened, it retains its taste qualities over a long period and is best consumed within 2 months.

A pioneering organic Port at the heart of the Douro Valley

The estate
Officially founded in 1815, the renowned brand Fonseca is an essential reference in the Duriense wine region. Today led by Adrian Bridge under the ownership of The Fladgate Partnership, the House draws on the expertise of winemaker David Guimaraens. Its history is closely linked to Quinta do Panascal, a 105-hectare estate, 65 of which are dedicated to vines. Renowned worldwide with four cuvées rated 100 points, the property cultivates a strong identity centred on sustainable viticulture. Its distinctive features and ecological values make it an undisputed pioneer of organic Port.

The vineyard
Located in the Douro Valley, a UNESCO World Heritage Site, the terroir benefits from a continental Mediterranean climate and steep schist soils, ideal for crafting Port. The grapes come exclusively from Quinta do Panascal, whose plots were planted between 1952 and 2010. This vineyard has been farmed entirely organically since 2002, without any synthetic fertilisers or pesticides, in order to preserve local biodiversity. Harvesting is carried out by hand, with yields strictly limited to 2.5 tonnes per hectare to ensure optimal concentration.

Vinification and ageing
The making of Terra Prima Organic Port begins with traditional foot treading of the grapes in stone lagares. This is followed by an extended maceration of five to seven days to extract colour and tannins. Fermentation is then arrested by the addition of a wine-based aguardente at 77% alcohol, in order to preserve a lovely aromatic freshness. Finally, this Port is aged for three to four years in old Portuguese oak vats with a capacity of 50 to 60 hectolitres.

Grape varieties
The blend includes traditional grape varieties from the region, including Touriga Nacional.