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 and spring of 1997 were relatively warm and dry. In February and March, higher temperatures than normal caused the early onset of shoots and the formation of the berries, in all vineyards, was very good.
From flowering until September, there were frequent rains, which made the initial breakthrough of the season ended up being toned down and gave way to a period of more gradual maturation. The weather during the harvest was extremely hot and we needed to make an extra effort to extend the fermentations. The yields, however, were approximately 30% less.
The high quality of the wines was evident from the start, the intensity of the must, good integration of spirit and the powerful and attractive aromas.
An attractive fragrant nose, elegant and complex; aromas of raspberries and fresh berries. A very elegant wine, delicate and complete. Tobacco touches and wooden enormous depth cedro-. Rich and lovely fruit and huge tannins. Long finish.
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.