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From the excellent vintage and the leading producer of Port is the mighty fine Cockburns Vintage Port 1997….still many more years for this one to improve but wooo its drinking well now!
Cockburn's is the largest land owner in the Douro Superior. Grapes are still crushed and fermented before transport to the Cockburn's lodges in Vila Nova de Gaia and Santa Maria for aging, blending, bottling and shipping. Cockburn exercises an enormous amount of quality control and traditional open techniques in modern temperature controlled fermenters. Cockburn historically declare vintages less often than other houses, selecting only best years that fit the elegant style. They ferment slightly longer than other port houses, creating a less sweet style that allows the fruit and tannin structure to show. This is known as "grip" in the port trade. However this is still sticky and one of the most powerful of the vintage superb with cake and/or cheese.
Aged two years in (old) wood and bottled unfiltered, vintage port usually demands at least 10-15 years of bottle age to soften its powerful tannins and permit the robust fruit elements to marry and harmonize. Vintage port is usually considered fully mature after 30 years, I have had 3 already they are superb now but will easily keep for many more years and improve with care so drink 1, keep 1 and gift 1.
The case has just been removed from storage perfect condition, sealed in original wooden case of 12 so hence I am making 3 beauties available for auction, grab a bargain nothing like a supermarket LBV and at £110 start for 3, cheaper than the cheese they deserve.
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