The weather pattern leading up to the 2016 harvest was relatively unusual. Rainfall in April and May was almost three times the 10-year average. This replenished ground water reserves reduced by the dry conditions the previous year but also resulted in significant fruit loss and reduction in yields in some areas as well as a late start to the maturation cycle. In contrast, July saw the onset of hot, dry conditions that lasted for the rest of the summer. Ripening was even, gradual and rounded off by a spell of rainfall towards the middle of September. Estates that delayed picking until after the rains were rewarded by perfect harvesting weather, the cool nights contributing to long, well-balanced fermentations and gentle extraction.
Dense purple black with a narrow purple rim. The nose opens with very fine pure black fruit, a fusion of black cherry, cassis and blackberry jam aromas, with notes of crushed mint, an ethereal fragrance of violets and undertones of ripe tropical fruit. The year has added an additional layer of purity and refinement to the subtle, complex Fonseca fruit character, as well as an attractive minerality. The palate is supported by a vibrant acidity and taut, wiry tannins that provide structure but also texture and volume. The fresh berry flavours carry into the long finish. A finely crafted and perfectly balanced Vintage Port.
HOW TO SERVE
Fonseca Vintage 2016 will be splendind alone but will also accompany Roquefort Cheese perfectly.
Jancis Robinson - MAY 2018 – 17.5+ POINTS - Dark crimson with a slightly chestnut hue. Very much a cloud rather than a rapier on the nose - hedonistic and ripe with masses of sweetness almost masking a rigorous corset of tannins. You really taste the heat here - but in a very ripe fruit way, not in a hot spirit way. Drink 2036-2066.
Country of Origin