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Porto Vintage Quinta do Seixo

Sandeman
Porto Vintage Quinta do Seixo 2015: a Vintage Port

2015
Chocolate
Description

Sandeman Quinta do Seixo Vintage Porto is an exceptional wine produced from carefully selected grapes exclusively from Quinta do Seixo, a winery situated in the Cima Corgo sub-region, in Douro Region.

Tasting

An almost opaque deep red colour. A very intense aroma with balsamic notes of resin, cedar, tobacco box and shrubby touches. Additional spicy notes of black pepper, clove and ginger integrate with undertones of cocoa and chocolate, courtesy of a good maturation. In the mouth, this wine has excellent volume and firm, powerful tannins. Its well-integrated acidity balances notes of resin and spices and invites a long finish of great persistence.

Vinification

Sandeman Quinta do Seixo Vintage Porto is vinified at the Quinta do Seixo winery from grapes selected from the estate's various plots. Grapes are selected in the vineyard and subsequently sorted at the winery. Further to soft-crushing and destemming, the grapes are softly macerated by traditional treading in granite presses at controlled temperatures. Identifying the right moment to add the wine spirit that ends fermentation and determines the 'beneficio' of the wine depends upon each grape variety, maturation levels and the desired sweetness.

Maturation

After the harvest, the wine remains in the Douro for winter and undergoes its first racking. It is subsequently transferred to Vila Nova de Gaia the following spring, where it ages in oak barrels in the traditional manner for Porto Wine. During this period, the wines are subject to further rackings, analysis and testing to help monitor their evolution. In order to obtain the best possible quality, the final blend is only made after a careful selection process.

Storage

Sandeman Quinta do Seixo Vintage Porto 2015 can be consumed immediately, but will gain complexity from aging in the bottle. It is likely to reach its peak after around 15 years and maintain its quality for 20-25 years - after which it will continue to display the positive qualities of a 'cellar wine'. The bottle should be stored away from light in a horizontal position.

Serve

If stored for several years, it is natural for sediment to form in the bottle. For this reason, this wine should be opened carefully and decanted for best results. It is a surprising wine that benefits from being opened a little prior to consumption. Serve at between 16ºC-18ºC. Once opened, Sandeman Quinta do Seixo Vintage Porto should retain its quality for approximately 2-3 days.

Enjoy

This wine's elegant and complex profile pairs wonderfully with cheeses.

Technical Details
Douro Region
Deep red Colour
20% Alcohol
16º Min & 18º Max Temperature
4,9 g/L (tartaric acid) Acidity
100,0 g/L Sugar
3,5 pH
Nutritional information
per ml per portion (ml)
  • Alcohol Alcohol
  • Energetic Value Energetic Value
  • Sugar Sugar
others
  • others
  • Vegetarian
  • Vegan
  • Gluten
  • Contains sulfites Alergenics
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  • SAVOUR EVERY MOMENT
  • Chocolate Black Pepper Cedar Tobacco Cloves
Cloves
Gold Medal 2019 Mundus Vini Spring Tasting Germany
Silver Medal 2019 International Wine Challenge United Kingdom
Silver Medal 2019 Decanter World Wine Awards United Kingdom
Silver Medal 2018 Sommelier Wine Awards United Kingdom
Gold Medal 2018 International Wine Challenge United Kingdom
Silver Medal 2018 International Wine and Spirit Competition United Kingdom
Silver Medal 2018 Decanter World Wine Awards United Kingdom
Gold Medal 2018 Wines of Portugal Challenge Portugal
Silver Medal 2018 Concours Mondial de Bruxelles Belgium
Chocolate truffles with a tea infusion Venison steak, spiced red cabbage, chestnut purée Filet mignon with a coffee and Porto wine sauce
A great taste for...

PAIRING

Chocolate truffles with a tea infusion


Ingredients
  • 760 g of cooking chocolate (preferably Valhrona)
  • 60 g of unsalted butter
  • Cocoa powder (to taste)
  • 1 1/2 cups of fresh cream
  • 2 teaspoons of cherry flavoured tea
View recipe
A great taste for...

PAIRING

Venison steak, spiced red cabbage, chestnut purée


Ingredients
  • 4 venison steaks
  • 250 g of red cabbage
  • 120 g of onion
  • 300 g of peeled chestnuts
  • 1 cinnamon stick
  • 2 juniper berries
  • 1 Jamaican peppercorn
  • 1 dl of milk
  • 1 dl of chicken stock
  • 30 g of butter
  • Olive oil
  • Powdered star anise (to taste)
  • Grapeseed oil
  • Salt (to taste)
  • Pepper (to taste)
View recipe
A great taste for...

PAIRING

Filet mignon with a coffee and Porto wine sauce


Ingredients
  • 2 sirloin steaks (180-200 g each)
  • 1 cup of expresso coffee
  • 1 cup of Porto Wine
  • 1 teaspoon of onion, chopped
  • 1 teaspoon of butter
  • 1/2 cup of water
  • 100 g of button mushrooms
  • Salt (to taste)
  • Pepper (to taste)
View recipe
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