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Churchill's Quinta Da Gricha 2011 Vintage Port

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serving

Stand the bottle upright for a few hours before decanting. Best decanted at least two hours before service. Serve at room temperature (16º - 18ºC).

cellaring

Store at cellar temperature. Ageing potential of +30 years, showing better after 8 years.

grapes

Field blend, including Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Barroca and Tinto Cão.This Vintage Port was sourced exclusively from the old vineyards at Quinta da Gricha.

winemakers

Johnny Graham and Ricardo Pinto Nunes.

"Wild plum and berry flavours are concentrated and well rounded in this balanced, fresh-tasting red, which shows hints of chocolate on the finish.”

Wine spectator, Feb 2021

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A black inky colour with a tight purple rim. A fresh complex aroma of concentrated berries, gum cistus and eucalyptus. Intense and precise on the palate, expressing the typical Gricha style of mineral and berry flavours with laser-sharp acidity. - Johnny Graham and Ricardo Pinto Nunes.

Quinta da Gricha is located on the South bank of the river Douro between Pinhão and Tua with a North facing aspect. The 50 hectare property comprises a vineyard are of approximately 19 hectares with an altitude of 150-250 meters above sea level. This Vintage Port was sourced exclusively from the old vineyards.

THE YEAR

In the Winter of 2010/ 2011, the rainfall levels were slightly above average (mostly due to the precipitation that occurred in December) in opposition to the spring, where the values were lower than average. In 2011, temperature values were significantly above the past 30 years. Three heat waves occurred: one in April and two in May. Also in May, we had “tropical nights” (nights with minimum temperatures equal to or above 20ºC) along with showers, strong to very strong, and thunderstorms and hail. Due to the climatic conditions, the blossom of the vines occurred 15 days earlier in 2010 (the second week of March) and the flowering 10 to 14 days earlier (between 13 and 16 of May). In April, and especially in May, conditions occurred for the development of Mildew and Oidium. The secondary infection of Mildew created important losses of production mostly in Baixo Corgo but also in some places in Cima Corgo and Douro Superior. All these climatic conditions resulted in a decrease in the potential crop (25 to 30%) in comparison with 2010.