Quinta do Crasto Vintage Port 2008



If you can wait long enough, the five year window of opportunity between 2015 and 2020 would be the ideal time to drink this port, alternatively, decant and drink with full flavoured, mature cheese.

Ideal at the end of a meal, particularly with strong cheeses (traditionally Stilton) or nuts.

Shows intense berry fruit aromas and a full-bodied structure, with plenty of grip, mouthfilling blackcurrant flavours, fine balance and terrific length.

This Vintage Port was produced from grapes of the oldest vines from the Quinta with an average age from between 40 and 60 years old. After a light crushing by a soft stainless steel crusher, the grapes were foot trodden in the old lagares for an average of two days at a temperature of around 20º Celsius with 50% stems. The fermentation started with natural wild yeast and lasted 48 hours with temperatures rising to 28º Celsius. When the sugar level reached 8.5º Baumé the brandy was added to stop the fermentation.

19.5% ABV

Quinta do Crasto  Vintage Port 2008
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  • Quinta do Crasto  Vintage Port 2008