Fonseca : Vintage Port 1992

Characteristics and tasting tips for Fonseca's 1992 Vintage Port

Tasting

Colour
Deep, opaque red hue with purple tints, retaining a beautiful intensity and great depth despite years of ageing.

Nose
The nose opens with vibrant aromas of fresh red and black fruits such as blackberry, raspberry and black cherry. It then evolves towards more complex notes of jammy fruits, liquorice, chocolate and spices, complemented by subtle resinous and floral touches.

Palate
Generous and voluptuous, the palate offers a silky texture and a sturdy structure. Intense flavours of dark chocolate intertwine with ripe black fruits, leather and spices. The whole is supported by a lovely acidity that brings freshness, leading to a long and lingering finish.

Food and wine pairings

This port pairs perfectly with mature cheeses with character such as Stilton or aged Cheddar. It also accompanies wonderfully intense dark chocolate desserts (at least 70% cocoa), nuts, or savoury dishes such as duck with red berries, meats served with sauces with sweet and salty notes, or rich fish such as glazed salmon.

Service and cellaring

For optimal tasting, it is recommended to stand the bottle upright a few hours before serving to allow the sediment to settle, then to decant gently. To be served in tulip-shaped glasses at a temperature between 16 and 18°C. This 1992 Vintage Port has immense cellaring potential and can continue to evolve favourably for several more decades. It should be stored lying down, in a dark place, at a stable temperature below 16°C and a humidity of 60 to 70%.

The balance and complexity of a Vintage Port from the Douro Valley by Fonseca

The estate

Founded in 1815 by Manuel Pedro Fonseca, the Fonseca house has established itself as an essential reference in the production of exceptional ports. Located in Vila Nova de Gaia, the estate has belonged since 1979 to the Symington family (Symington Family Estates), today led by Adrian Bridge. The estate stands out for its unique approach of blending from several distinct terroirs, making it possible to create cuvées combining power, elegance and remarkable ageing potential, while preserving traditional and artisanal production methods in the Duriense valley.

The vineyard

The grapes intended for this Vintage Port come from three distinct estates located in the Douro Valley. Quinta do Panascal, in the Távora sub-region, extends over 230 hectares (including 90 of vines) on schist soils between 150 and 450 metres of altitude. It is complemented by Quinta de Santo António, located in the Pinhão valley on deep schist soils (200 to 400 metres of altitude), and by Quinta do Cruzeiro, planted in a warmer area. The vineyard is managed according to sustainable practices that respect biodiversity.

The vintage

The year 1992 benefited from very favourable weather conditions in the Douro Valley. The climate made it possible to achieve optimal ripening of the grapes while preserving a lovely acidity, thus offering a harvest of remarkable quality across all three estates.

Vinification and ageing

The making of the 1992 Vintage Port relies on traditional methods. Extraction is carried out by foot treading in stone vats called lagares. Fermentation is then stopped by the addition of neutral grape spirit. The wine is subsequently transferred to the cellars of Vila Nova de Gaia to be aged for around two years in traditional 550-litre oak casks, before being bottled to continue its slow ageing.

Grape varieties

Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Barroca and Tinto Cão.