Mark Squires - 28/10/2016
About this WINE
W & J Graham was originally a Glasgow-based textiles firm, founded by two brothers William and John Graham, which became port shippers in the early 1800s. The family already had extensive business interests in Scotland and India but they decided to channel their considerable resources and energy towards the pursuit of the Port industry.
Later that century, a young Scot called Andrew James Symington emigrated to work for Graham's, but, losing interest in textiles, he became a successful port shipper and his descendants today now own Graham's, which is the jewel in the crown of the Symington Group.
The Symington family’s ancestry in the Port trade spans a period of over 350 years, through 13 generations with 5 members of the family currently actively involved in Graham’s day to day management.
Throughout the 19th century Grahams rapidly grew and went from strength to strength and in 1980 they became one of the first Port companies to invest in Upper Douro vineyards with the acquisition of Quinta dos Malvedos. Since then Quinta dos Malvedos has been recognized as one of the Douro Valleys finest ‘river quintas’.
The Port wines from Quinta dos Malvedos form the backbone of Graham’s renowned Vintage Port in declared years. The vineyard produces Ports with floral characteristics, opulent blackberry fruit aromas backed by well balanced tannins.
Graham's Vintage Ports are the epitome of richness and concentration, and this is reflected right through their range of wines from ruby to vintage classics. They are Port wines with innate quality and potential for long-term ageing.
Vintage Port accounts for only a small percentage of the total Port production - which includes Tawny, Ruby, Late Bottled Vintage, Single Quinta Vintage styles, among others - but is the finest, longest-lived and most expensive style that is produced. The best are as good as any wine in existence.
With the exception of legendary vineyards like Quinta do Noval Nacional and Quinta do Vesuvio, Vintage Port is made from a blend of wines from a producer's finest plots. It is aged for around 18 months in wooden casks before bottling; from then on the watch-word is patience. At least 15 years ageing – and for the top wines it will be significantly longer – is required before the tannins, spirit and fruit are fully integrated. Indeed, the finest examples can last well over 50 years.
Vintage Port is only made in exceptional years (normally around three times per decade) with considerable stylistic variation between different years and shippers. However, they all share a sweet, warming, spicy richness, power and complexity. In other good but not great vintages, many shippers produce a Single Quinta Vintage Port from their finest vineyard. These are made in the same way and have the same style as Vintage Port but tend to mature faster and are less profound. All Vintage Port throws a sediment as it matures, and thus requires decanting.
There are around 40 different grape varieties permitted in the production of Port - however the vast majority of Ports are produced from a blend of 5 grapes - Touriga Nacional, Touriga Francesca, Tinta Barroca, Tinta Roriz, and Tinto Cão.
Touriga Nacional produces small, dark-skinned grapes that produce opaque black wines of great extract and high tannins - it gives grip, body, and structure to the blend.
Touriga Franca has a thinner skin and consequently produces wines lighter in colour and tannins than Touriga Nacional. It contributes fruit, aroma, suppleness and roundness.
Tinta Roriz is the Portuguese name for Tempranillo and its high sugar content and low acidity contribute colour and fruit.
Tinta Barroca which is normally grown at highish altitudes and on north-facing slopes, is prized for producing wines of delicacy, finesse and with smooth, velvety fruit. It brings elegance and sweet, ripe fruit to the final blend.
Finally Tinto Cão produces fine and complex wines, though it is probably the least important of the 5 grapes as its painfully small yields have reduced plantings to almost insignificant levels.