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Porto Vintage Quinta do Seixo

Porto Vintage Quinta do Seixo 2017: a Vintage Port


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.


An almost opaque deep ruby colour. An aroma of excellent complexity and intensity, with notes of black and red fruit, shrubby tones, spices and hints of balsamic that harmonise perfectly with additional notes of shale/slate. With great volume on the palate, this wine has opulent and firm tannins, a well-balanced acidity and further shrubby tones that invite a vigorous and layered finish.


Vinified at the Quinta do Seixo winery using selected grapes from existing plots at the Quinta. The grapes were sorted at the vineyard and on arrival at the winery. After soft-crushing and destemming, a gentle maceration took place via treading in traditional granite lagares at controlled temperatures. At the opportune moment, wine spirit was added to stop fermentation and "benefit" the wine; this was done for each grape variety, depending on their respective maturation and sweetness.


After the harvest, the wine remained in the Douro where it was subject to its first racking during the winter. It was transported to Vila Nova de Gaia the following spring to enter the traditional ageing process for Port wine in oak barrels. During this period, the wines were subject to further racking, analysis and tests to monitor their evolution. The final blend was obtained further to rigorous selection of the wines, in order to ensure the best possible quality.


Ready for immediate consumption. However, this wine will grow in complexity if aged in the bottle, reaching its peak after approximately 15 years. It has a lifespan of 20-25 years, in keeping with its status as a vintage wine, and will retain the great quality of a good "cellar wine" after this time.


If stored for a considerable period, it is natural that sediment will form in the bottle. In this case, the wine should be opened with care and decanted for best results. It is a surprising wine that benefits from being opened some time prior to consumption. Serve at between 16ºC-18ºC.


The elegant and complex profile of this wine makes it the perfect accompaniment to rich chocolatey desserts, red fruit tarts and intense cheeses.

Technical Details
Douro Region
20% Alcohol
16º Min & 18º Max Temperature
4,7 g/L (tartaric acid) Acidity
108,0 g/L Sugar
3,6 pH
Nutritional information
per mL per portion (mL)
  • Alcohol Alcohol
  • Energetic Value Energetic Value
  • Sugar Sugar
  • others
  • Vegetarian
  • Vegan
  • Gluten
  • Contains sulfites Alergenics
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  • Blackberry Cedar Strawberry Cloves
100 points 2019 Wine Enthusiast United States
#1 Cellar Selection 2019 Wine Enthusiast United States
95 points 2019 Wine Spectator, Insider Weekly United States
Venison steak, spiced red cabbage, chestnut purée Filet mignon with a coffee and Porto wine sauce Chocolate truffles with a tea infusion
A great taste for...


Venison steak, spiced red cabbage, chestnut purée

  • 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...


Filet mignon with a coffee and Porto wine sauce

  • 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
A great taste for...


Chocolate truffles with a tea infusion

  • 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

Making Porto


Seixo II

Making Porto

Seixo II