QUINTA DOS FRADES
PORTO VINTAGE
2017
Technical Data

Viticultural year: 2017 was an unusual year in the Douro Valley. The winter was sunny and dry, a pattern that continued for the next 6 months, with June recording the highest average temperature since 1980. These severe weather conditions led to a drop in production across the region but resulted in higher concentration and consequently better-quality grapes. This was a very challenging year for the Douro grape varieties. 2017 marks the first production of a Vintage Port at Quinta dos Frades and denotes the remarkable ability of the old vines to overcome the toughest conditions that the sustained lack of rainfall can cause. The wines produced are intense, with lots of black fruit and structured tannins.

Grape varieties: Old vines with 23 identified grape varieties. Predominance of Touriga Franca, Tinta Amarela, Tinta da Barca, Tinta Carvalha, Tinta Francisca, Tinto Cão, Bastardo, Rufete and Donzelinho.

The Wine: Quinta dos Frades is the estate with the oldest known records in the Douro Valley (1256). It was managed by the Cistercian Order until the 19th century and, since then, no Port wine had ever been released under the estate’s name. In 2017, the administrators of Quinta dos Frades and its winemaker decided to take advantage of the quality of the grapes of this extraordinary year and make a Port using the traditional foot treading method in granite lagares (troughs). Two years later, the wine was declared a Vintage, making it a historic milestone that is meant to be repeated only in years of exceptional quality.

Grape growing and winemaking: The grapes come from very old vine plots and are picked by hand. Only the best bunches are used. The grapes are foot trodden in granite lagares (troughs) and the wine is aged in large old wooden barrels for two years before being bottled without any finning or filtration.

Tasting notes: Appearance: Very deep black core, with narrow purple rim;
Nose: Pronounced aroma of wild black fruit and raspberry jelly, with floral notes reminiscent of violet;
Palate: Sweet and full-bodied, with an enormous concentration of wild black fruit. Very firm tannins that meld with the fruit. Very long finish, with lots of freshness, sweetness and creaminess.

Serving suggestions: Serve at 10-14°C. Should be decanted to separate the deposit formed during bottle ageing. This Port goes well with a wide selection of cheeses, such as blue cheese (Stilton or Gorgonzola) and rich, buttery cheeses (Portuguese Serra or Azeitão). It is also a good accompaniment to wild berries or dark chocolate-based desserts.