Crusted was often the name given to Vintage Port in “Off Year” Vintages. It used to be shipped in cask to the UK and bottled by the respective wine merchant. Crusted Port is a Port of vintage quality which is often blended from Vintage port lots of two different years.
Terroir: The grapes come from the old vineyards at Churchill’s estates in the Cima Corgo sub-region of the Douro Wine Region. A field blend of many varieties including Touriga Nacional, Touriga Franca, Tinta Roriz, Tinto Cão, Tinta Francisca and Tinta Barroca.
Vinification: Crusted Port is carefully blended from Vintage Ports of two different years which have been aged for 2 to 3 years in wood. The Crusted Port Wine blend then spends its final 6 months in seasoned oak casks before being bottled unfiltered into dark Vintage Port bottles.
This Crusted Port is now ready for drinking but will continue to improve for at least another ten years gaining in complexity like a Vintage Port. The bottle is sealed with a driven cork allowing it to be stored lying down. Care needs to be taken not to disturb the “crust”. If it is taken from a horizontal position, it may be best to leave the bottle standing for a period of two hours before decanting.
A full, dark ruby color, a concentrated berry aroma and on the palate a broad structure with rich complexity and beginning to show the benefits of bottle age.
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