Wine Advisor
Warre's, Vintage Port 1983
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Description
Tasting notes
Reviewed by: Neal Martin
Tasted at John E. Fells portfolio tasting. I find the nose a little one-dimensional with roasted walnut, black plum, a touch of smoke but rather “stuffy” in personality. The palate is medium-bodied with plum, redcurrant, roasted chestnut and a meaty note, yet the finish seems to lack weight and chutzpah. Pleasant now, but I would not leave it long. Drink now-2016. Tasted September 2009.
Reviewed by: Robert M. Parker, Jr.
This house makes rather restrained yet rich, flavorful vintage port and a very good tawny called Nimrod. Their vintage ports seem slow to develop, and while they never quite have the voluptuous richness of a Dow, Graham, or Fonseca, they have a unique mineral-scented character that gives them their own complexity and style. The 1983 is richly perfumed and fragrant, which is so typical of the ports from this vintage, and is seemingly more forward than normal.
About the Producer
Founded in 1670, Warre’s is the oldest British Port company established in Portugal. Its is the history of two families: the Warres and the Symingtons.The first Warre, William, arrived in Portugal in 1729 and became a partner in the export company Messrs. Clark, Thornton & Warre, which exported Portuguese wine among other goods. By the 18th century, Warre’s had become one of the leading companies in the Port trade. The Symington family joined Warre & Co in 1905 and in 1908 became the soul owners. The Symington family, now 5th generation Port producers, have managed Warre’s for over 100 years and continue to drive it forwards today. Currently six members of the Symington family are actively involved in Warre’s day-to-day management, with the dedication and long-term commitment that are unique to a family-run business. For 350 years Warre’s has been a pioneer in the Port trade, from advances in the winery to viticultural research. Sourced from three vineyards – Quinta da Cavadinha, Quinta do Retiro Antigo, and Quinta da Telhada – the majority of the Port produced is made with modern methods, using state-of-the-art vinification technology, however a small proportion is still produced by the time-honored method of treading.
