Following a brief two/three-years period in oak barrels the Vintage is bottled and left to mature for up to three years to attain the unmistakable characteristics of Vintage, namely, superb complex aromas and a panoply of delicious fruit flavors, well rounded by the long ageing period.
The Vintage is a natural wine so it may create some natural sediment as it ages. Open a couple of hours before serving and eventually decant. The bottle should be stored lying away from direct light and in a cool dry place.
Vintage Port 2003, ‘’la crème de la crème’’, of Butler Nephew & Co Port wines. BNC Vintage 2003 presents a very deep, almost opaque, red color. Superb complex aromas with a panoply of delicious blackberry flavors and plum with some hints of chocolate.
On the mouth it is well-structured, full-bodied with high-quality tannins, ensuring a long and elegant finish. A great wine to appreciate on its own, with chocolate desserts, creamy cheeses or to be kept in cellar for several decades.