Year - 2006; a break in the drought, with winter rains that replenished the water table after the 2003-2004 drought, and hot May-June-July months that made for good ripening and concentration.  

Grapes - Touriga Nacional, Touriga Franca, Tinta Barroca, and a mixture of other varietals from our older vines.

Terroir - schist soil, Mediterranean climate (low, yearly rainfall and dry, hot summers), grade A classified vineyards. 

Winemaking - hand-picked, estate-grown grapes undergo pre-fermentation line-up maceration with 3-4 hours per day of foot-treading in traditional lagares for 2 days followed by 2 days of temperature-controlled fermentation. When the natural sugar levels decrease by about half, we stop fermentation via fortification with grape brandy. This Colheita Port wine was then aged for 14 years in neutral, French oak, 500 liter (130 gallon) puncheons and 225 liter (60 gallon) barrels before bottling in 2024.

Production - 5.300 bottles

Alcohol - 20%

Tasting

See - brown mahogany with brick notes, lucid, with dense and viscous "tears".

Smell - expressive and refined; marmalade and dried fruits (hazelnuts, apricots and white figs); molasses and sweet fennel notes.

Sip - smooth texture; dense and firm structure with a beautiful combination of body, sugar and alcohol; deep, sweet, long and full of tension.

Enjoy - now or within 7 years, chilled (10°C/50°F), with roasted/candied nuts, aged parmesan/queijo da ilha/comté cheeses, orange/fig marmalade, or baked orchard fruit desserts.