Port Wine Romariz Vintage 1994 75cl
Aromatic nose of plums and dark chocolate. Flavors of ripe, soft and delicious fruit, delimited by a velvety touch of chocolate
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The Romariz house was founded in 1850 by Manoel Rocha Romariz. The Romariz brand has always been known for the high quality of its Port wines. Its main markets were, at first, the domestic market, Brazil, Portuguese colonies and England. In 1966 the family Romariz retired from business and sold the brand to Guimaraens & Cª firm. At the end of the 1980s the Romariz was bought by a British group that has developed this prestigious brand and conquered new markets.
Notes on Viticultural Year and Harvest
The winter of 1993/1994 was extremely wet throughout the region. As a result, most vineyards have very low incomes. In some areas of the Douro, production levels were up to 75% less compared to the average.
Despite the poor start, the growing season was satisfactory, with warm and dry weather, interrupted only by a few and short periods of rain. Unlike what happened in the previous three years, there were no periods of intense heat during the summer – temperatures never exceeded 38° C – and this, in conjunction with timely rains resulted in uniformly ripe harvest, which produced musts rich in sugar, anthocyanins and aroma.
Deep ruby color with a brick color touch the rim. Aromatic nose of plums and dark chocolate. Flavors of ripe, soft and delicious fruit, delimited by a velvety touch of chocolate. Good structure, pleasant and lasting end. Drinking between 2008-2030.
Walnuts are an excellent accompaniment Vintage Port, as well as blue-veined cheese and other cheeses intense flavor. Dried fruit such as apricots and figs, also harmonize very well. Alternatively, you can drink without anything and enjoy its intense and complex flavors, in a not too small cup, surrounded by good company.
Storage / Handling
The ideal storage conditions are up to 16ºC and, most importantly, at a constant temperature. The bottle will guard is poured so as to keep the cork moist and therefore an effective seal. Place the bottle in standing a few hours before decanting to allow the precipitation of sediment in the bottle.
After opening the bottle, the wine into the decanter slowly and steadily, giving much attention to that only wine, not the sediment is poured.