Product details
Quinta do Panascal is a substantial Grade A property located in the heart of the Távora valley, in the Cima Corgo region of the Douro. The Quinta undertook an ambitious planting programme from 1987-1995 and is now one of the largest Quintas in the Douro valley, producing top quality port. A Quinta do Panascal Vintage port is produced only when a general Fonseca declaration is not made, as this wine forms the backbone of a Fonseca Vintage port blend. The decision to bottle a Quinta do Panascal vintage is taken when the wine is judged to be of exceptional quality. Like a Fonseca vintage port the wine spends two years ageing in wooden casks before being bottled. However, the wine is not released immediately after it is bottled but left to mature in Fonseca’s cellars in Vila Nova de Gaia until it is ready for drinking; normally ten years after the harvest.
Grape Varieties:
Traditional grape varieties
Tasting Notes:
Ripe black cherry, damson and clove spice aromas. Luscious, ripe, velvety, with ripe plum and strawberry, fine tannins.
Store and Serve Advices:
Should be opened two hours before serving and decanted. Serve between 17º and 18º C. Store the bottle on its side, in a cool, dry and dark place.
Food Pairing:
Vintage Ports are after meal drinks. Take them with cheese like Stilton or Gorgonzola. But you can also incorporate them into a meal, combining for instance a Steak au Poivre with a young Vintage.
Allergens:
Contains sulphites.
Reviews and Awards:
. 93 points in Tom Cannavan;
. 92 points in Decanter World Wine Awards;
. 90 points in CellarTracker.
Disclaimer:
The photo shown is a copy of one of the bottles we have available for delivery. Keep in mind that the older the wine, the more likely the bottle will have some external dirt or slightly damaged labels. This does not mean, however, that the wine is not in a condition to be consumed.
The wines from our rarity zone are stored and air-conditioned in the most correct way so that the wine ages correctly in the bottle, but over time, the wine evolves and changes its characteristics.
We recommend that you carefully remove the cork and let the wine air for some time in order to release its natural aromas. Avoid decanting as it can be a very aggressive operation for old wines.
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