Burmester, 2020

Vintage Port
In Wooden Gift Box
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Description and Reviews:
The 2020 vintage in the Douro Valley was marked by high-quality grape harvests, resulting in some standout wines like this Burmester 2020 Vintage Port. This is a great option for collectors or anyone looking for a premium Port enjoy now or age for a further 30-40+ years.

Tasting Notes
Deep, purple-black colour, indicating the youth and intensity of the wine. The nose is bursting with rich, ripe blackberries and plums, complemented by notes of violet and subtle hints of spice and dark chocolate. Full-bodied and powerful palate, with concentrated flavours of dark berries, cassis, and chocolate. The wine is structured with firm tannins and a bright acidity that balances the richness. Expect a long, evolving finish with layers of fruit and spice. Drink from 2028-2055+

Serving and Food pairing
Vintage Ports are best decanted and served slightly below modern room temperature: 16° to 18° C. Pair it with chocolate-rich desserts – such as chocolate fondant with redcurrant coulis or dark chocolate mousse. Goes very well with an intense-flavoured cheeses, like Queijo da Serra, or blue cheeses (Stilton, Roquefort).

H.Burmester & Cia. is one of the leading Port wine producers in Portugal. Founded in 1750 by Henry Burmester and John Nash, it has a long history of producing high-quality Ports. The company is located in Vila Nova de Gaia, across the Douro River from Porto, and is known for its range of Port wines, including Tawny, Ruby, Vintage, and Colheita Ports. Burmester Ports are highly regarded for their quality and consistency, and the company has a reputation for producing some of the finest Ports in the Douro region. They are particularly known for their Colheita Ports, which are single-vintage Tawny Ports aged in oak barrels for an extended period before being bottled.

How to store your Vintage Port
Vintage Port, like all fine wines, prefers to remain undisturbed, lying on its side in a dark and at least slightly humid place at a stable temperature of between 10°C and 14°C to mature properly.