Opulent wild blackberries, fragrance of violets, scents of flowers and wild herbs, rockrose, mint, hints of spice, bottled in their time capsule and left to mull over for years. The finish is long and persistent. It never really finishes, in fact, because just as it starts to, you’ll take another sip.
Vintage Port needs to lie down during its years of slumber after it has been bottled. Keep it in a cool, dark, dry place, where it can rest in peace. At about 15 to 20 years old Vintage Port will start to show the characteristics of slow aging in the bottle and it will taste really exceptional. By then it will have gained silky elegance and complexity. But you can enjoy it earlier, if you prefer a more intense, fruity experience. It will go on for many years after that too.
James Suckling, 99 Points - This shows fantastic graphite and dark-berry character with black-stone undertones and hints of dried roses. Full-bodied and very tight and precise. Good kick in the end. Love the polished tannins, which are totally folded into the wine. Reminds me of the 1947 Cockburn. Try in 2024.
Robert Parker, 93 Points - The 2016 Vintage Port, bottled in May 2018, is a blend of 62% Touriga Nacional, 21% Touriga Franca and small portions of Sousão and Alicante Bouschet. It comes in with 106 grams of residual sugar. Fairly intense and even tighter than Graham's, this might be somewhat approachable in a few years, but it really needs to open up. It will require more time than the wines like Warre's and Smith Woodhouse in the Symington stable. Beautifully wrought, this looks like an impressive Cockburn's, more balanced and fresher than the stolid and jammy 2015 yet still with fine concentration to go with the freshness.