From The Producers:
Vintage port is made entirely from the grapes of a single year and are the best grapes and wine of that year. Vintage ports are not declared each year but depends on the quality of wines available. A “fully” declared vintage is when all the major port houses declare a vintage port in their own name and not as a single quinta (see below). Only about 2% of the port produced ends up being Vintage quality and declared. The decision on whether to declare a vintage is made in the spring of the second year following the harvest. The decision to declare a vintage is made by each
Fully declared vintage port years since 1900 are :
2011, 2007, 2003, 2000, 1997, 1994, 1992, 1991, 1985, 1983, 1980, 1977, 1975, 1970, 1966, 1963, 1960, 1958, 1955, 1950, 1948, 1947, 1945, 1935, 1927, 1924, 1920, 1912, 1904, 1900
Traditional port varieties, mainly Touriga Nacional, Touriga Franca, Tinta Barroca and Tinta Roriz, from the older dry stone terraced vineyards at La Rosa.
2007 was an exceptional year for both port and wine in the Douro valley. Excellent metrological conditions allowed optimal maturation of the grapes giving intense, concentrated and well balanced wines with rounded and mature tannins. The winter/spring was very wet replenishing the water table and leaving much moisture in the soil. The grapes ripened slowly during a relatively cool but sunny summer. A hot start to September allowed the sugar levels to rise quite dramatically enabling us to pick in mid September. We knew it was likely to be a fully declared year when the grapes came into the adega (winery) in excellent condition and quality. The port was trodden by foot in granite lagares for three to four days with temperature control. Before doing this, we pulled off some free run juice (to make into Rosé) giving extra concentration to the final port.
Maturation and bottling
The more complex lotes of 2007 were kept for 18 months in wooden oak 25 pipe tonels before being blended. The port was bottled in June 2009.
The slow maturation of the grapes without any water stress over the summer months preserved the colour and produced fresh aromas and a balanced acidity to the wines. The port has enormous concentration of colour, great aromatic complexity, blackberry, blackcurrant and with a hint of mint flavours. On the palate, the port is very full bodied, with enveloping mature, ripe tannins and grip so that it will age well.
Digestif with cheese, chocolates or on its own