Warres Quinta da Cavadinha Single Quinta Vintage Port

Description

Warres Quinta da Cavadinha is one of the finest vineyards (all ‘A’ graded) in the Pinhao Valley, one of the Upper Douro’s finest Port-growing regions.

Quinta da Cavadinha is Warre’s flagship Quinta. The 30 hectare estate is known for producing elegant, well-structured wines which form the backbone of Warre’s Vintage Port and influence the house style.

In declared vintage years, the best wines from Cavadinha are used as the principal component of Warre’s Vintages. In other good years, a limited quantity of the Quinta’s wines are set aside for bottling after two years in cask. These are then known as Single Quinta Vintage Ports. These wines share the same characteristic Warre’s style, with fine elegance and lifted floral aromas, but more closely reflect the unique characteristics of Warre’s Cavadinha vineyard.

The vines at Cavadinha are planted at a height of 100 to 250 metres, a third of the vines are over thirty years old and there is a high proportion, around 25%, of Touriga Nacional. The blend of wines from the lower vineyard (tannic, concentrated, floral) and the upper vineyards (fresh, elegant, subtle) establish the unique flavour profile of Warre’s Vintage Ports. The vineyards are planted with a traditional Douro Port Blend of  Touriga Nacional, Touriga Franca, Tinta Barroca, Tinta Roriz and Tinta Amarela.

As with true vintage Ports, Warres Quinta da Cavadinha is bottled without fining or filtration and therefore should be decanted before drinking. It will also continue to age in the bottle for at least 15 years and often much longer. Warres Quinta da Cavadinha is aged in Warre’s cellars in Vila Nova de Gaia for 10 years or more after harvest before being released to the market when they consider it ready for immediate enjoyment.

In their youth, the wines are tannic, dark purple-red and concentrated but have superb aromas of tea-rose and violets. With careful cellaring, Cavadinha wines develop even more elegance and balance; the nose can give aromas of very fine old Burgundy after some years in bottle.

This Port will develop a natural sediment, or crust, with age and will require decanting. Read the guide about how to decant Vintage Port.