Port Wine Romariz Vintage 2000 75cl
Vintage Port Wine with fresh ripe fruit aromas, cassis, chocolate. A nice touch of cedar and spice on the nose. Concentrated flavors of blueberry and chocolate
Only 2 left in stock
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 wet harvest of 1999 was followed by a cold and dry winter. April and May were very wet; half of the annual rainfall fell in those two months. June and July were dry.
August continued dry and the first half was extremely hot. The end of August and early September had perfect ripening conditions, with long warm days. A few days of rain between 10 and 18 September produced ideal conditions and finished maturation. The resulting wines were very full-bodied, with intense color and very attractive aromas.
Good intensity and deep purple. Fresh ripe fruit aromas, cassis, chocolate. A nice touch of cedar and spice on the nose. Big, rich, round. Concentrated flavors of blueberry and chocolate. Good intensity and rich fruit and tannins in balance.
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.
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