Museum Release - Cabernet Sauvignon Vintage Port 1982
The wine is deep brick-red in colour, with a complex bouquet showing a touch of violets, mint and bilberry aromas that were present in the young port. Bottle ageing has seen the development of the unique characteristics of aged Vintage Port. The bouquet is intense and lifted, with the fruit and spirit beautifully integrated. The palate is complex, becoming smoother and more dense as the wine continues to age. Fine savoury tannins lead into a long, dry, lingering finish.
Vintage port requires many decades of ageing to attain the deep concentration seen when fully mature. We look forward to seeing this evolution continue.
Prior to serving, allow the bottle to stand to settle the natural sediment, remove the cork carefully, using a church-key opener. Decant gently, remembering that the older the port, the shorter the breathing time required, so it is best drank within a few hours of opening.
Peak Drinking: Now - 2035