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다우 빈티지 포트 2000 (750 ml) - wine_herb

다우 빈티지 포트 2000 (750 ml)

¥13,200

영문명 : Dows Vintage Port 2000

Description

Winemaking:
Dow’s Vintage Ports are only produced in years of exceptional quality and represent only a very small part of the total company’s production in that year. On average only two or three times every ten years are the weather conditions sufficiently good to allow for the making of Dow’s Vintage Port. Throughout the 19th and 20th centuries, Dow’s Vintage Ports have been landmark wines in virtually every great year, consistently setting the standards amongst all Port houses. Dow's Vintage Ports are drawn from the companies' finest vineyards; Quinta do Bomfim and Quinta de Senhora da Ribeira. Each property contributes to the Dow’s unique and distinctive style.

Grape Varieties:
Old Vines

Tasting Notes:
Deep purple colour, so dark it’s almost blue/black. This is a wine of great vigour with excellent fruit aromas of plums and cassis. In the mouth, typically Dow flavours of liquorice and spices, as well as great depth and structure. It presents amazing ripe fruit flavours giving it marvellous complexity, finishing with firm bold tannin and a typical peppery dryness. A wine guaranteed to last and develop to maximum potential.

Store and Serve Advices:
Serving temperature at 15ºC to 16 ºC

Food Pairing:
It can be appreciated as an aperitive or on any other ocasion. Ideal accompaniment to nuts, cheeses or deserts.

Reviews and Awards:
. 95 points in Wine Enthusiast Magazine;
. 94 points in Robert Parker;
. 94 points in Asian Palate Jeannie Cho Lee;
. 93 points in CellarTracker;
. 93 points in Stephen Tanzer;
. 93 points in Wine Spectator Magazine;
. 90 points in Jamie Goode;
. 17,5/18,5 points in Jancis Robinson;
. 18 points in Decanter Magazine;
. Silver medal International Wine Challenge 2014;
. Commended Decanter World Wine Awards 2014;
. Regional Trophy Decanter World Wine Awards 2012;
. Silver medal International Wine Challenge 2012;
. Silver medal San Francisco International Wine Competition 2007.

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