Port Wine Fonseca Quinta Panascal Vintage 2001 75cl
TASTING NOTES
Deep black/purple. Charmingly full, typically Fonseca, voluptuous. Fruit deliciously greedy and poignant – cherry jam and plum. Rich and creamy. Nose powerful, aromatic and rich fresh fruit. Nice touch of cedar. Again wonderfully full greedy fruit to reach the mouth. Fleshy, rich, rounded. A hint of licorice. Tannins in large quantities, but soft. Good volume and balance. Long and nice, juicy and persistent.
ANTHONY GISMONDI – WINE ACCESS – DECEMBER 2010-92 POINTS
“Aromas of prunes, black tea, dried figs, spices and orange gives it a rich taste and warm, full and slightly tannic and tight, with good sweetness, but not cloying. A hot mouth with coffee flavors, licorice black, spices, black tea, fig, blackberry, prune and menthol impressive, with great intensity and a hot end;. needs more 5-7 years for full maturity. “
WINE ENTHUSIAST – DECEMBER 2004-91 POINTS
. “A strong candidate for the port wine harvest Quinta do Panascal 2001 da Fonseca has a nose full of rich and dense fruit blackberries and plums rushing in the mouth;. Is lush and fruity, albeit with a tendency to show it does only at the end. “
STEVEN SPURRIER – BEST WINE FORTIFIED – Decanter, DECEMBER 2008
“The true passion of the maximum responsible for the production of Port wine in Fladgate, David Guimaraens is the Quinta do Panascal, which is the” Vargellas “da Fonseca. Deep fruity nose and tobacco, with spices and claw. Live and persistent, result of a consistently dry summer. A Harbor for the next 10 years. “
NOTES OF THE YEAR
Wine-growing season of 2001 was marked by one of the wettest winters in recorded history, with extensive flooding and damage in the Douro region. From April, the weather became more stable.
Summer showed moderately warm temperatures, with a continuous breeze that kept the airy vineyards and disease free. However, the long growing season and the almost complete lack of rain from June until the end of August, caused some stress to the vines.
Weather conditions during the first half of the harvest were ideal and contributed favorably to fermentations. Two days of rain affected the end of the harvest, but fortunately, most of the harvest was carried out with dry days.
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