2007 has an opaque purple colour, almost black. The aroma has an excellent intensity, of ripe red and black fruit aromas, and complexity added by spicy and intense hints of pepper and clove. In the mouth, it has a very powerful strike, which is impressively robust. The presence of quality tannins is evident, with good acidity, as well as great aromatic complexity and a long and firm finish. Can be thoroughly enjoyed on its own, and will also make a good match to creamy cheeses or Stilton.
Sandeman Vintage Porto 2007 will naturally throw sediment in bottle over the coming years thus requiring careful decanting. Before opening, stand for 24 hours and then carefully remove the cork. Pour the clean wine into a fresh decanter, being sure to leave the sediment behind. Decanting will also let the wine breath. Should be stored laying down at a constant temperature (16º C-18º C) and humidity (+/- 60% rh) in semi-darkness. Selected for its long cellaring potential, Sandeman Vintage Porto 2007 will age well for 20 years from harvest date.
This has a great black color, with crushed blueberry and blackberry on the nose. Full-bodied and medium sweet, with chewy tannins and a slightly mouthpuckering finish. Not quite as impressive as I remember from barrel, but one of the best Vintage Ports from Sandeman in a long time. Best after 2017. 500 cases made.
An immensely tannic wine, dark and solid. The fruit at this stage is less apparent, with the spirit and structure dominant. A wine to watch as it develops, and probably for aging.