| Country | |
|---|---|
| Region | Douro |
| Grape Variety | Tinta Barroca, Tinta Cão, Tinta Roriz, Touriga Franca |
| Producer | Barros |
| Certification | Sustainable |
Port LBV 2013 – Barros
£15.60
Lively ruby colour. Attractive fresh aromas of dark fruit and cherry, with touches of spices. The taste shows wild fruit, wonderfully seductive and engaging. The firm tannins are well balanced by the strength of the fruit. Intense and concentrated wine, with a remarkable structure. Overwhelming and persistent finish.
Availability: Only 1 left in stock
Create your mixed case and save over 15% when you buy 6 to 12 bottles.
Mix and Match applied.
Colour
Ruby
FLAVOURS
Red fruit
Spice
Black fruit
Palate
Sweetness
Acidity
Tannins
Body
Abv
20%
Serve At
10-12°
Food Pairing
Aperitif
Beef
Cheese (hard, mature)
Desserts
Barros was founded relatively recently, in 1913, by Manoel de Almeida in the Port hub of Vila Nova de Gaia. The grapes for their port come from the vineyards of Quinta de São Luíz in the Douro, before being overseen throughout production by Chief Winemaker Carlos Alves. Considered to be some of the most representative of the Douro region, Barros’ vineyards is today undoubtedly one of the most prestigious companies producing and trading Port Wine all over the world.
Barros produces a huge range of high-quality ports from some of Oporto’s oldest surviving cellars, and much of the prestige they now enjoy as a port producer is due to their Colheitas. Old Tawny ports harvested in a single year and aged in casks for a minimum of seven years, their Colheitas, form the backbone of Barros’ success today. Although seven years ageing in wood is the mandatory minimum, the company keeps ageing their ports in these casks until their release on the market, bottling them to order. While this does result in a much larger ‘Angels Share’, the amount of wine lost to evaporation over time, the end result of intense, outstanding wines makes it a small price to pay.
Port LBV (Late Bottled Vintage)
These are vintage wines that have been agedfor between four and six years before they are bottled. This extra ageing, which typically takes place in large oak vessels, helps to make these wines more approachable on relese, compared with Vintage Ports. The vast majority of LBVs are fined, filtred and ready to drink on realese.
