Messias, 2009

Vintage Port , Douro

Description and Reviews:
Hailing from from the Douro Valley, one of the oldest and most famous wine regions in Portugal the Messias 2009 Vintage Port can be enjoyed young for its vibrant fruit and intensity but will also develop greater complexity and depth with 20-30 years of aging. Drink now-2040+.

Tasting Notes:
Deep, opaque ruby colour. Intense and complex aromas on the nose with notes of dark berries, black cherry, plum, and a hint of chocolate and spice. On the palate it is full-bodied with a rich and velvety texture. The palate showcases concentrated flavours of ripe black fruit, figs, and a touch of licorice, supported by firm tannins and balanced acidity. Long and lingering finish with a perfect balance between sweetness and structure, suggesting excellent aging potential.

Serving Tips & Storage
When mature this port will need to be decanted to remove sediment. Serve at room temperature on its own or with steak and blue cheese sauce or vintage mature blue cheeses such as stilton Cashel Blue, Roquefort, Gorgonzola and Saint Augur Blue. Vintage port is also good with chocolate - a flattering accompaniment to top quality hand-made chocolates and artisan chocolate bars. Please store on its side in a cool dark space away from heat and light.

Messias a renowned Portuguese wine producer, has a history dating back to 1926. Located in the Douro Valley, it is known for its high-quality Port wines and a range of still wines from various regions. The company produces traditional Portuguese grape varieties and age them in oak barrels. It also produces still wines from regions like Douro, Dão, and Bairrada. With several quintas, Messias is family-owned and committed to quality and tradition, showcasing Portugal's diverse wine regions.

Learn more about Messias

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.