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Porto Late Bottled Vintage

Porto Late Bottled Vintage 2011: a LBV Port

Black Pepper

High quality wines of the 2011 vintage were carefully selected and blended to create the strong, full, fruity character of Sandeman Porto Late Bottled Vintage 2011. This wine was wood-aged for about 4 years and bottled unfiltered, maintaining the style of a single-vintage wine.


Very deep ruby colour. Intense, extremely complex aroma, with notes of plum and blackberry, tabacco and cedar and a touch of mint, pepper and ginger and attractive hints of cocoa from its wood-ageing. It is a delightfully full-bodied wine, with evident but agreeable tannins, good, bright acidity, flavours of black fruits and chocolate, and a long, harmonious finish.


Sandeman Porto Late Bottled Vintage 2011 was produced by the traditional port method. After crushing with partial destemming, there followed a long, intense maceration during the alcoholic fermentation with the aim of extracting as much as possible of the desirable constituents present in the skins. This was done both by foot-treading in traditional granite lagars (shallow vats) and by pumping over in stainless steel tanks with the temperature controlled to about 28ºC. Fermentation temperatures and densities were very carefully monitored during this phase, so as to chose the ideal moment to add the brandy. The wine’'s balance and harmony as well as its body and structure depend on both grape selection and the decision as to when to stop the fermentation. These two factors determine the final sugar content.


The wines remained in the Douro, undergoing the first racking during the winter. In the course of this process, the necessary final adjustments were made to the alcohol and acidity. The wine was transported to Vila Nova de Gaia during the following spring, where the usual port maturation process began, in big oak vats. As the wine matured, the batches were repeatedly analysed and tasted so that the winemaking team could monitor their progress, make some initial blends and also intervene to corrections, should this be necessary. The final blend was created from wines that had been very carefully selected.


Sandeman Porto Late Bottled Vintage 2011 should be stored on its side, so as to keep the cork moist, in a dry place at a constant temperature of between 16ºC-18ºC, shielded from bright light.


Sandeman Porto Late Bottled Vintage 2011 is ready to drink and does not need decanting, unless it has been further bottle aged for a long time. Serve at between 16ºC-18ºC. Once open, it should be drunk within 4 to 5 days while still fresh.


Sandeman Porto Late Bottled Vintage 2011 is a perfect match for desserts rich in chocolate (mousses, parfaits, cakes and truffles), red fruit tarts and creamy cheeses. It can also be enjoyed on its own.

Technical Details
Douro Region
Ruby-red Colour
20,5% Alcohol
16º Min & 18º Max Temperature
5,2 g/l (tartaric) Acidity
106 g/l Sugar
3,41 pH
AVIN8846269877357 AVIN
Nutritional information
per mL per portion (mL)
  • Alcohol Alcohol
  • Energetic Value Energetic Value
  • Sugar Sugar
  • others
  • Suitable for Vegetarians
  • Suitable for Vegans
  • Gluten
  • Allergens
download wine file
  • Black Pepper Mint Black Plum Chocolate Cedar Blackberry Tobacco
Gold Medal 2016 Concours Mondial de Bruxelles Belgium
Silver Medal 2016 International Wine and Spirits Competition United Kingdom
Silver Medal 2016 Decanter World Wine Awards United Kingdom
Silver Medal 2016 Drinks Business Fortified Masters United Kingdom
Chestnut chocolate cream Quick chocolate squares
A great taste for...


Chestnut chocolate cream

  • 200 g of chestnut purée (canned or homemade)
  • 150 g of fine sugar
  • 2 greek yoghurts
  • Zest of 1 orange
  • Vanilla (to taste)
  • Shortcake or chocolate biscuits, crumbled (to taste)
  • 1 packet of thick cream
  • 1 tablet 70 percent of dark chocolate
  • 1/2 can of condensed milk
View recipe
A great taste for...


Quick chocolate squares

  • 1 tablet of 70% dark chocolate
  • 125 g of butter
  • 1 can of condensed milk
  • 100 g of ladyfinger biscuits, crumbled
  • 200 g of almonds (or walnuts)
View recipe
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