Burmester, 1989

Colheita Port, Douro
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*** 93 Points - Robert Parker ***

Description and Reviews:
*** 93 Points - Robert Parker ***

We are delighted to offer a UK exclusive on Burmester Colheita Ports.

Reviews:
"The 1989 Colheita Tawny Port was bottled in 2015 with 103.6 grams per liter of residual sugar. Fresh and balanced, with a feeling of liveliness, this is more about restraint and elegance than mid-palate weight, but it shows fine concentration of flavor on the finish and delivers more than adequate mid-palate concentration as well. It also has more power than anticipated on first taste. Tightening fast as it warms, its fresh feel if laced with just a touch of Whiskey that provides the perfect counterweight to the tension on the finish and fine flavors. It is a bit understated, but lovely." Mark Squires, eRobertParker.com, March 2016 - 93 Points

From a vintage year, a great year. Absolutely gorgeous nose, has the walnut and almond warmth and caramel softness, but also a fresh cherry note of fruitiness. Hugely sweet and fruity, amazing intensity of dried fruits, currant and fat, sweet, juicy plum. There is a power and a spiciness to this too, but it is a marvelous wine with wonderful Curaçao flavours and acidity. Tom Cannavan Winepages.com

The 1989 Burmester Colheita Port is a classic wine of exceptional quality and elegance. The Port is made from a single harvest (a "Vintage Tawny") and aged in small 550-litre oak barrels in their Vila Nova de Gaia Cellars. It is bottled at least seven years after the harvest.


Colheita Port Storage and Serving Advice:
Colheita Port should be stored in a cool and dry place, sheltered from light and temperature fluctuations, and the bottle should remain in an upright position. If stored correctly, Colheita Ports will keep for decades in the bottle. Over time, it is natural that a little sediment will form at the bottom of a bottle of colheita Port wine. Once opened colheita Port should be stored in a fridge and should be consumed within 3 months. Colheita Ports do not require decanting and are best served at a temperature between 14 and 16°C.



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