The 2011 Vintage Port, bottled in 2013, is all from a single quinta. It comes in with 83 grams per liter of residual sugar. Full in the mouth with ripe and chunky fruit, this is surprisingly approachable on opening and quite delicious just now, but it doesn't stay that way with air or over several days. Starting with only average concentration, it ends with lifted fruit on the finish, enlivening the wine after the chunky beginning. It drinks beautifully; it is fresh, enticing and delectable. More importantly, it fleshes out in the glass and takes over the palate. Then, the power takes over. It becomes rather crisp and biting. The fruit is nice, but this is more about the structure. It is elegant and balanced, not big and clumsy (a good description of the winery's stylistic goals). I'd give it more time before diving it, even though it seems approachable at first taste. There is a serious backbone lurking underneath and this wine changes with every 30 minute time interval. There were 5,757 bottles produced, plus some alternative format sizes.