The 2017 Vintage Port is a field blend from old vines coming in at just 52 grams of residual sugar, meaning that it is very dry—in fact, well out of the norm and about as low as I've seen. This was the final blend, but a couple of weeks from bottling when seen. A step up on the 2016, this shows more intensity, more depth and more flavor. It is still lighter styled in the context of the vintage, but it has serious structure. With air, this becomes a bit more burly, but it is always going to be accessible relatively young. It should hold better than the 2016, nonetheless.
粵公網(wǎng)安備 44030502006249號