Colheita 1996


Colheita 1996

Region: Portugal / Douro Valley Porto
Grapes: Touriga Nacional, Touriga Francesa, Tinto Cão, Tinta Roriz, Tinta Barroca

Sourced in the traditional way, from the highest-quality individual growers in the Douro Valley, where the varying altitude and aspect of the vineyards creates the potential for a complex wine of great character. Fermentation is halted by the addition of grape spirits before all the residual sugar has been fermented, creating a sweet, fortified wine. Single Harvest Tawny is a blend of ports from a single year which age to maturity in seasoned oak casks.

91 Points

Wine Advocate

1996 vintage
92 Points

Blue Lifestyle

1996 vintage
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harvest note

The viticulutural season began with a very wet winter. January and February were colder than normal resulting in a late bud burst. Cool, wet conditions continued until just prior to flowering on May 25th. Flowering took place in hot weather and with the large number of inflorescences at bud burst resulted in the largest potential yields since 1900. There was a considerable amount of rainfall in September which caused many people to start picking. However, strong winds and hot weather, between the 27th and 30th followed, which dried out the bunches and allowed the grapes to ripen fully. This was reflected in a marked improvement in all ports produced from September 29th onwards.

tasting note

Lovely rich tawny color, with notes of caramel and toffee scent. A touch of chocolate covered raisins and almonds balance off the delicious intricate flavors. Smooth, elegant finish.

food pairing

Almonds, walnuts, berry fruit, dark chocolate or blue veined cheeses.

technical data

GRAPES: Touriga Nacional, Touriga Francesa, Tinto Cão, Tinta Roriz, Tinta Barroca
PH: 3.49
ACIDITY: 4.78 g/l
ABV: 20%

points of distinction

  • Blend of tawny port from a single year's harvest
  • Sourced from high quality growers
  • 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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