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Porto Vintage

Porto Vintage 2011: a Vintage Port Wine


Singled out for its exceptional characteristics, Sandeman Porto Vintage 2011, a wine from a single year, will age in the bottle for 30 or 40 years. This outstanding 2011 Vintage Porto is an example of Sandeman's commitment to quality Porto winemaking.


The wine is complex yet elegant in character. Almost opaque, it is purple-deep crimson to the rim. On the nose it entices with aromas that include blueberry and cassis, notes of cedar and cigar boxes as well as hints of nutmeg, saffron and black pepper. On the palate, its balance impresses. The lively, powerful, close knit tannins are integrated with the elegant acidity to support the rich flavours of ripe red berry fruits and the cedar notes from its time in oak. The finish is persistent and memorable.


Gentle crushing and partial de-stemming of the perfectly ripened fruit was followed by a very intense period of maceration with the alcoholic fermentation. To achieve the optimum skin extraction that delivers the colour, flavour, tannin components for a Vintage Porto, the grapes were pressed in the granite "lagares" at controlled temperatures of 28ºC. During this phase the temperature, fermentation and density of each grape variety, allowing for individual ripeness and sugar levels, were carefully monitored to determine the addition of the aguardente (neutral grape alcohol at 77%) to arrest fermentation and fortify the wine.


In keeping with Porto Wine tradition, this wine remained in the Douro Region, at Quinta do Seixo, until the following spring, when it was transported to Sandeman's cellars in Vila Nova de Gaia for maturation in "balseiros". The final blend was assembled after a rigorous and lengthy qualitative process based on many, many tastings. In the tradition of Vintage Porto, the Sandeman 2011 Vintage Porto was bottled in April 2013 without finning or filtration and therefore is likely to throw a deposit and will require decanting.


Sandeman 2011 Vintage Porto is bottled in a black glass bottle sealed with a cork,  that provides the effective seal for extended bottle-ageing. The bottle should be sheltered from light and kept horizontally, at a constant temperature of between 16ºC-18ºC.


Over time Vintage Porto develops a natural deposit, and it should, therefore, be opened with care and decanted prior to serving, at between 16ºC-18ºC. Once the bottle has been opened, Sandeman Porto Vintage 2011 should be enjoyed within 1-2 days.


Sandeman Porto Vintage 2011 pairs well with chocolate-rich desserts, red fruit tarts and intense and creamy cheeses.

Technical Details
Douro Region
Crimson Colour
21% Alcohol
16º Min & 18º Max Temperature
5,42 g/L (tartaric acid) Acidity
106 g/L  Sugar
3,54 pH
AVIN1062314849453 AVIN
Nutritional information
per mL per portion (mL)
  • Alcohol Alcohol
  • Energetic Value Energetic Value
  • Sugar Sugar
  • others
  • Vegetarian
  • Vegan
  • Gluten
  • Contains sulfites Alergenics
download wine file
  • Cedar Strawberry Nutmeg Black Pepper Tobacco Raspberry
94 points 2014 Tasted Journal Germany
Silver Medal 2014 Decanter World Wine Awards United Kingdom
Gold Medal Outstanding 2014 International Wine and Spirits Competition United Kingdom
Gold Medal 2014 International Wine Challenge United Kingdom
Excellency Award 2014 Revista de Vinhos Portugal
94 points 2014 Tasted 100% Blind Germany
92-94 points 2013 eRobertParker United States
19 points 2013 Revista de Vinhos Portugal
97 points 2013 Wine Spectator United States
Chocolate fondue with fresh fruit Chocolate mousse divine
A great taste for...


Chocolate fondue with fresh fruit

  • 250 g of cooking chocolate
  • 1/2 l of milk
  • 1/2 l of cream
  • 10 g of maizena flour
  • 2 very ripe bananas, sliced
  • 1 sweet pineapple, cubed
  • 2 sharp and juicy apples, cubed
  • 1/2 kg of grapes
  • 2 ripe pears, cubed
  • Strawberries (according to season)
  • Raspberries (according to season)
View recipe
A great taste for...


Chocolate mousse divine

  • 10 eggs
  • 250 g of butter
  • 400 g 70% of dark chocolate
  • 250 g of sugar
  • Butter for greasing molds (to taste)
  • Flour for dusting molds (to taste)
View recipe
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