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Stock photo
with higher temperatures of fermentation up to 30-32°C and ageing in large oak for 18-24 months
com of Franks Union Wine Mart said
This is usually the case for PSI: the tannins need time
with aging potential
2003 Warre's Vintage Porto RATING WA 99 Stock photo95 Points Wine Spectator: This is a step up, with lushly textured flavors of crushed plum, currant preserves and mulled black cherry driving along nicely, underscored by licorice, black tea and warm earth. Even with the earthy flash, this stays refined and focused, with latent energy on the finish as well. No rush here, either. Drink now through 2040.