Cockburn's Vintage Port from Quinta dos Canais is a single vintage port, matured in oak and bottled unfiltered for depth. Decant before serving and consume within three days to enjoy its full character.
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Matured in Our Cellars. This vintage port tells the story of a single year at Quinta dos Canais. Aged in oak for two years and bottled unfiltered, it's been maturing in our cellars ever since. Store lying down. Decant. Enjoy within three days of opening.
Certified B Corporation. Green Dot.
Allergy Advice: Contains Sulphites.
Product of: Portugal. Packaging: Glass Bottle.
Alcohol by volume: 20%. Alcoholic content: 15 units.
Agent: John E. Fells & Sons Ltd. Grape variety: RedGrapeBlend. Producer: Symington Family Estates. Wine colour: Red. Type of closure: Cork Stopper.
Storage instructions: This wine is ideal for drinking now but can be kept for up to 10 + years.
History: Cockburn's, founded in 1815 by two Scottish brothers Robert and John Cockburn, is one of the greatest and most beloved names in Port. The brothers were pioneers in producing Port from the remote Douro Superior region and Cockburn's was instrumental in recovering the iconic Port grape variety Touriga Nacional from almost certain extinction. The Cockburn's style reflects the special hot and dry climatic conditions of this Douro Sub-region giving a unique style and quality to all Cockburn's Ports.
Regional information: Single Quinta Vintage Ports are single estate wines produced from the finest grapes in a given year. They are bottle-matured Ports and spend the first 18 months of their life in oak barrels, and then 10 years in bottle in our wine cellars or lodges in Vila Nova de Gaia. Quinta dos Canais is Cockburn's home in the rugged and remote Douro Superior. This hot and dry Douro sub-region creates wines that are distinguished for their peppery tannins and extraordinary length and 'grip'.
Vinification: Cockburn's Quinta dos Canais undergoes fermentation in stainless steel lagares using natural yeast at between 24 to 28°C. Once the must has fermented to the desired degree of sweetness (usually within 48 hours), fortification takes place with grape brandy at 77% v/v (generally 80% must / 20% brandy).
