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 before the 2003 harvest was very wet. Flowering took place in late May, with warm and bright time, under conditions regarded as one of the best in years. The first two weeks of August provided the intense summer heat that often precedes a great vintage port. The second half of August was cooler and two days of rain perfectly timely, ended up favoring the ripening of the grapes at the end of the month.
The time of harvest in September was warm and dry, and the yields were uniform for all castes, ensuring balance and complexity in the wines. The producer notes highlight the very intense color and the large amount of tannins released by the skins during fermentation, as well as powerful fruit of young wines.
Tasting notes:
Black-purple very deep, narrow halo purple. Nose extraordinarily powerful, with an almost irresistible plenty of greedy fruit, where blueberry, cassis and cherry combine with delicate flower aromatic notes of rock rose. Big mouth and full, crammed with rich and dense tannins, full of delicious fruity flavors.
Suggestions
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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