Warre’s, founded in 1670, was the first British Port company established in Portugal and therefore the pioneer of a great tradition; its history is synonymous with that of Port itself. Warre’s Ports are distinguished for their structure, power and softly perfumed nose. They have a particularly fresh and elegant style. Warre’s premium wines are sourced from Quinta da Cavadinha and Quinta do Retiro, two of the finest estates of the Douro valley. Warre’s Vintage Ports are renowned the world over for their excellence and are consistently placed amongst the best in comparative tastings.
WARRE’S LATE BOTTLED VINTAGE PORT
Warre’s is alone in maintaining a small production of bottle matured Late Bottled Vintage Port (apart from its sister company Smith Woodhouse). Warre’s Late Bottled Vintage comes exclusively from prime quality vineyards whose finest wines will – in exceptional
years – make up Warre’s renowned Vintage Ports. Primarily Quinta da Cavadinha and surrounding vineyards that have supplied the company uninterruptedly for generations, on the basis of close bonds nurtured over the centuries. Some of the wine comes from Quinta
do Retiro, where all the wine is trodden in ‘lagares’ in the traditional way. These Quintas are located in the Pinhão and Torto valleys.
THE VITICULTURAL YEAR
The winter of 2001/2002 was very dry in the Douro, with records at Pinhão showing a rainfall between November and March 30% less than normal. The clear weather meant warm sunny days were followed by very cold nights, and the extreme fluctuations led to a later than normal budburst. April frost damaged some higher vineyards and reduced crops. The summer was dry but mild, with an average temperature of only 34ºC in August. The vines weathered the summer surprisingly well, due to these mild temperatures, and a generally high level of water reserves from the previous wet winter. Heavy showers in late August were perfect to bring the fruit along, with grapes swelling, sugar readings rising and skins softening. Picking began fairly early, between 9 and 12 September with the grapes looking exceptionally good. Unfortunately, the fine dry weather broke and between 15 and 21 September we had heavy showers. Thereafter, conditions improved. The vintage was average to small in size, with higher lying vineyards affected by the April frost.
WARRE’S LBV 2002 BOTTLE AGED PORT
Tasting Notes: Red ruby colour. Elegant nose with floral aromas, such as rockrose and eucalyptus. Many layers of red fruit on the palate, fine and soft tannins and spicy notes. Lovely and elegant finish.
Contemporary Family Comments
The early made wines, which thankfully are from the best vineyards, escaped the damage done by the rain. However towards the end of the month it was clear that the weather was taking the edge off what could have been a really excellent vintage. There are undoubtedly
some very good wines made in the first phase of the harvest.
Charles Symington, 17 October 2002
Alcohol: 20% vol (20ºC)
Total acidity: 4.3 g/l tartaric acid
Ageing | Bottling
Warre’s LBV was aged in seasoned oak casks over a period of four years after which it was bottled unfiltered and un-fined in 2006. The
Port was then matured in bottle for some years at our lodges in Vila Nova de Gaia before being offered for sale. This prolonged and unique bottle ageing (for an LBV) is crucial to the development of the superb “nose” and flavour which lend this Port a style and complexity very much akin to that of Vintage Port. Most LBVs today are matured in wood, given a light filtration and then released for sale, and as such have no bottle age whatsoever. The traditional method and ageing of Warre’s Late Bottled Vintage set it apart from all other “modern” LBVs currently available.
Storage | Decanting | Food pairing suggestion and serving
Store the bottle lying down.
Stand the bottle upright for a short while
before you intend to decant (20 to 30 minutes at most). Pull the cork slowly and steadily and leave the bottle for a few minutes. Clean the
neck of the bottle. Pour the wine into a clean and rinsed decanter. Once you have started pouring do not stop until you see the very first
traces of sediment begin to appear out of the bottle. You may prefer to use a decanting funnel. This wine is superb with cheese, nuts and
dried fruits after a meal.