Description and Reviews:
The Messias colheita port from the good 2010 vintage is well-regarded for its balance, elegance, and maturity. It is appreciated for the ability to showcase the characteristics of a single vintage while offering the complexity of long aging in oak barrels.
Tasting notes: Tawny colour with amber hues. Aromas of figs, dates, and raisins, with hints of walnuts and almonds. Caramel and toffee notes, with a subtle spice background. Smooth and well-rounded palate, with flavours that evoke the aromas of dried fruits and nuts. The sweetness is balanced by a touch of acidity, which adds structure and complexity. The finish is long and lingering, with a pleasant nutty and caramel note.
Serving and Food Pairing Colheita Ports are ready-to drink and do not require decanting. Best enjoyed slightly chilled at 12-13ºC. Pair this luscious port with almond tarts or caramel and chocolate based desserts. Crème brûlée is a classic combination as is Stilton cheese. Hard cheeses such as cheddar pair well too. It also goes remarkably well with salted roast nuts. Once opened colheita Port should be stored in a fridge and should be consumed within 3 months.
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 aged 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.
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.
