Fladgate declares the 2009 vintage

26 April, 2011

The Fladgate Partnership, owners of ports brands Taylor’s, Croft and Fonseca has declared that it is to release 2009 classic vintage ports from all three houses making this the fourth declaration in a decade (2000, 2003, 2007, 2009).

“In over three centuries of making great Ports, we have seldom seen four outstanding vintages come along in a decade,” said Adrian Bridge, CEO of Fladgate. “Like the great landmark vintages of the early twentieth century, the 2009s are built for longevity.”

Taylor’s 2009 is based on a blend of ports from Quinta de Vargellas and Quinta de Terra Feita. Quinta do Junco has made a small contribution since 2000 and does so again in 2009. Fonseca 2009 is drawn from Quinta do Panascal and Quinta do Cruzeiro with a small proportion of wine from Quinta do Santo António, recently converted to organic viticulture. Croft 2009 is drawn entirely from Quinta da Roêda. A small quantity of Taylor’s Quinta de Vargellas Vinha Velha 2009 will also be released.
“We haven’t seen colour intensity and tannic grip like this in over twenty years,” said head winemaker, David Guimaraens.  “The quality of fruit is also impressive and the wines have excellent acidity.”
Fladgate says the 2009 viticultural year was marked by low vine fertility and a dry ripening season resulting in low yields, dense and concentrated musts, high colour, tannin and sugar levels. There will be smaller quantities available than the preceding declared vintages and tighter allocations.
2009 is the only year ending in a 9 to have been declared by Taylor, Fonseca and Croft since the 19th Century.





Digital Edition

Drinks International digital edition is available ahead of the printed magazine. Don’t miss out, make sure you subscribe today to access the digital edition and all archived editions of Drinks International as part of your subscription.

Comment

La'Mel Clarke

Service isn’t servitude: the skill of hosting

La’Mel Clarke, front of house at London’s Seed Library, looks at the forgotten art of hosting and why it deserves the same respect as bartending.

Instagram

Facebook