Description and Reviews:
Graham's, the port company owned by the Symington family, has announced the release of a Single Harvest Port from 1940. The launch of the “extremely rare” Graham's 1940 Single Harvest pays tribute to three generations of master blenders, who have tended to the wine over eight decades.
This wine pays tribute to three generations of Master Blenders who contributed to its prolonged ageing in the cellars. Across eight decades, generations of Master Blenders have left their mark on this extraordinary 1940 Single Harvest Tawny Port.
As the first grapes of the 1940 vintage were being picked in the peaceful Douro Valley in late September, the Battle of Britain raged in the skies over Southeast England and London was bombed daily during the Blitz. An unsettled spring in the Douro had caused thinning of the crop, which was fortunate given that the summer was exceptionally dry, and the reduced number of grape bunches placed fewer demands on the low water reserves in the soil. Charles Symington, Graham’s Master Blender, has selected two of the few remaining casks of 1940 Tawny Port for this once in a lifetime release.
Tasting Note
The deep orange-brown colour reflects the concentration of almost eighty years ageing in cask. Complex aromas of caramel, praline chocolate, demerara and coffee roast are underpinned by a remarkable freshness. The palate is creamy, luxurious and intense with a long aftertaste offering layers of walnuts, citrus preserves and honey, while tea and tobacco notes linger in the glass.
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.
