Guimaraens Vintage Port



Guimaraens Vintage Port

Region: Portugal / Douro Valley Porto

Guimaraens Vintage Ports are made in certain years when a classic Fonseca Vintage is not declared and are generally more supple and approachable when young. An excellent choice for early drinking, they nevertheless have the depth and stamina to mature in bottle. Guimaraens is crafted from grapes sourced from three of Fonseca’s most prized estates. In the Tavora Valley, Quinta do Panascal is one of the most highly reputed Port vineyards. Cruzeiro, on the east bank of the Pinhão River, has been supplying Fonseca since the 1870s and its wines have contributed to the firm’s Vintage Port blends since 1912. Close by, Santo Antonio has been highly rated since the 1761 classification of port vineyards and is the site of award winning work in sustainable viticulture.

95-96 Points

2012 vintage
93 Points

2013 vintage
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tasting note

The Guimaraens 2013 displays the opulent fruit character which defines the Fonseca house style. The nose opens with a surge of powerful woodland aroma, rich and succulent but not over-ripe. Hints of apricot emerge, followed by warmer notes of cedar, wood smoke and dark chocolate. Discreet floral and herbal scents contribute additional complexity. The palate abounds with rich dark berry flavors while dense, compact tannins provide impressive volume and weight. Deceptively velvety on the mid-palate, the tannins emerge with a firm, confident grip on the finish. An attractive choice for early drinking, the Guimaraens has the background and stamina to ensure a long life in bottle.

food pairing

Blue cheese, aged cheeses, desserts made with dark chocolate or berries, nuts or dried fruits.

points of distinction

  • A Vintage Porto crafted when a declaration is not made.
  • Made from fruit grown in Fonseca’s own estate vineyards.
  • A collectible Porto that will develop for decades in the bottle.
  • about the grape +
Sq_fns_panascal Sq_fns_dguimaraens

“My team and I strive to bring the very best performance out of our vineyards by careful nurturing of the vines, combined with the very best winemaking techniques available.”

– David Guimaraens, Winemaker

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