Vintage Port must be bottled within two or three years of the harvest date. The magic of Vintage Port is different in every phase: as a young wine it captures the youthful fruit characters. Then, after 20 years or more, the effects of the slow bottle age integration are revealed and finally, after many decades, the spirit dominates the wine.
It is amazing in all the three phases; Maturation in the bottle is more reductive than cask ageing and the wine that results has a fruitiness and power which develops in the traditional ageing vessel, the classic, thick, black Port bottle. Please, note that Vintage Port needs to be decanted. This particular vintage is from 1982, which was bottled in 1984.
Serve at the end of a meal with cheese, especially blue.
Aged in small casks.