It has a deep ruby red color. Evolved and aromatically intense, the wine's bouquet harbors a strong presence of ripe red fruits as well as subtle notes of oak, such as cedar and tobacco box. On the palate, the wine reveals excellent harmony and complexity, firm and evident tannins, where the flavors of ripe red fruits and chocolate stand out. The wine has a fine acidity and a long, extremely elegant finish.
Reviews and awards:
89 points Wine Magazine;
17.5 points Grandes Escolhas Wine;
Gold Medal Concours Mondial de Bruxelles 2016 (Other colheitas );
Gold Medal Decanter World Wine Awards 2015 (Other colheitas );
Gold Medal Trophy International Wine Challenge 2015 (Other colheitas );
Gold Medal Challenge International du Vin 2012 (Other colheitas );
Silver Medal Vinalies Internationales 2012 (Other colheitas );
Bronze Medal Challenge International du Vin 2011 (Other colheitas );
Silver Medal Challenge International du Vin 2010 (Other colheitas );
. Gold Medal Vinalies Internationales 2010 (Other colheitas );
Gold Medal Challenge International du Vin 2009 (Other colheitas );
Bronze Medal, Decanter World Wine Awards 2009 (Other colheitas );
Silver Medal Vinalies Internationales 2009 (Other colheitas );
Silver Medal Decanter World Wine Awards 2008 (Other colheitas );
Recommended for the International Wine Challenge 2008 (Other colheitas ).
Winemaking:
It was produced according to the traditional methods of Port wine. The grapes were hand-picked at the ideal point of ripeness. Fermentation, which took place after pressing in stainless steel vats, was duly interrupted on the 3rd day by the addition of brandy, grape brandy. The resulting wines are naturally sweet and complex, dark and full-bodied with a rich aromatic density. The different wines selected to form part of the final blend of Porto Ferreira LBV 2008 were transported to the traditional cellars of Vila Nova de Gaia, where they aged for 4 years in oak barrels, under ideal temperature and humidity conditions. The balanced and gradual evolution of these wines was the subject of constant attention from the Ferreira winemaking team, who developed the final blend after careful tastings and evaluation of individual batches. The resulting wine was then bottled without cold stabilization, making the development of a natural sediment likely over the years.
