In 2003, Europe experienced an exceptional heat wave. It was also a memorable growing season in the Douro. For C\u00e1lem, a port house with roots dating back to the nineteenth century, this resulted in a Vintage Port characterized by ripe dark fruit and a robust structure. What makes this bottle interesting is not only the warm harvest year, but especially what has happened to the wine since then.<\/p>\n
The C\u00e1lem house was founded in 1859 and grew to become a well-known name in Vila Nova de Gaia, across the river from Porto. That is where the historic cellars are located, where generations of port lovers have discovered the wines of the Douro. A Vintage Port like this is bottled after a relatively short period in cask. The bottle then takes over the aging process.<\/p>\n
The summer heat of 2003 created a very different starting point than in a cool harvest year. Ripeness and concentration are recognizable characteristics, but fresh acidity and tannins also remain important for a well-balanced port. It is precisely this interplay that makes it so fascinating to open a bottle from this vintage after more than two decades.<\/p>\n
Expect a deep ruby-red color, with aromas of black berries, plums, figs, cocoa, and a hint of spice. On the palate, this Vintage Port is full-bodied and powerful. In a well-preserved bottle, more mature nuances may emerge alongside the dark fruit.<\/p>\n
Serve at around 16\u201318 degrees Celsius. Stand the bottle upright beforehand to allow any sediment to settle, and pour carefully or decant. Pair with dark chocolate or blue cheese, or savor it on its own to discover its complexity.<\/p>\n
Browse our selection Porto<\/a> and discover 2003 Barros Vintage Port<\/a>.<\/p>","protected":false},"excerpt":{"rendered":" This 2003 C\u00e1lem Vintage Port reflects a warm harvest year with ripe fruit and a robust structure. A bottle for lovers of full-bodied Vintage Port.<\/p>\n\n