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Cockburn's Vintage Port 2011

"Grip" - Something the winery stands for

Touriga Nacional, Touriga Franca, and Sousão (Vinhão, Souson)

$172.00

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Floral, Concentrated / Preserved Fruit, Red Fruit, and Herbaceous, Reductive & Oxidative Nuttiness and Toasted

BODY: Full
DRYNESS: Sweet
ACIDITY: Medium +
TANNIN: Medium
ALCOHOL (%): High (More than 14%)

Origin: Douro Valley, Portugal

Grape Varietals:
Touriga Nacional, Touriga Franca, and Sousão (Vinhão, Souson)

Winemaking:

Fortification

Maturation: >24 Months Oak Barrels

Awards:

WESTERN FOOD PAIRING
Chocolate Lava Cake, Fruit Custard Tart, Stroopwaffle

ASIAN FOOD PAIRING
Kueh Lapis, Peanut Tang Yuan (Almond Milk), Milk Pudding

Cockburn's Port

Cockburn's has always questioned the so-called ‘rules’ for making port. Back in 1815, Robert and John Cockburn, two brothers from Scotland, setup the House, they got famous for planting vines in "out of bounds" territory

Description

Cockburn's Vintage Port 2011

The 2011 was a debut of the Cockburn under new management - and a great debut it is. Taking pointers from classic vintageses such as the 1908, it is a supremely elegant make

Grape Varietals & Region: A blend of grapes from Cockburn's prime vineyards. Touriga Nacional, Touriga Franca, Sousao, and a mix of old vines

Taste Profile: Distinctive fragrant rockrose on the nose, pointing to the high Touriga Nacional contribution in the final blend. In the mouth there are red cherries and strawberry denoting the fresh acidity, which underpins the wine’s structure and balance.

Fruity & Rich Desserts

Characterised by notes of rich fruit jam/compote with a touch of spice, expect notes of prunes, plums, chocolate and spice.

Many are fortified, or are made from passito grapes

Fortification

Fortified wines are wines which have alcohol added to them, usually in the form of a neutral grape spirit like brandy. This was originally done to extend the longevity of wines, for the purpose of long journeys such as a the sailing routes of the East India Company

These styles are often sweeter as the fortification arrests fermentation early.