1960 Warre's Porto Vintage
28 Ratings
Detail
28 Ratings
1960 Warre's Porto Vintage

Wine Description

(From 2011 Vintage) Extremely floral and fruity with hints of lilacs and crushed fruit. Full body with refined tannins integrated with a solid core of fruit, and a rich, round texture. This is lightly sweet and follows through to a long, long finish.

Winemaker's Notes

It will certainly live longer and is similar in class to the 1955 without perhaps quite the same softness. OUR VINTAGE PORT EXPERT'S RECOMMENDATION This young wine should be allowed to age in its own bottle for at least 15 to 20 years from the time it is bottled to achieve its optimum maturity. For those who prefer to drink their Vintage Port young, 4 to 5 years are sufficient. Intense, structured with a nice soft finish.

Shipping Information

Free shipping with a purchase of 12 bottles or more.

Free shipping with a purchase of 12 bottles bottles or more.

It will certainly live longer and is similar in class to the 1955 without perhaps quite the same softness. OUR VINTAGE PORT EXPERT'S RECOMMENDATION This young wine should be allowed to age in its own bottle for at least 15 to 20 years from the time it is bottled to achieve its optimum maturity. For those who prefer to drink their Vintage Port young, 4 to 5 years are sufficient. Intense, structured with a nice soft finish.

Expert Reviews
  • Wine & Spirits
    (From 1997 Vintage) An unprecedented low yield contributed to the marvelous concentration of the wines produced in this vintage. The very low bunch weight and the fact that the berries themselves were very small also meant that there was much less juice than usual relative to the amount of skins. Consequently even more extraction of color and flavors was possible than in other years. Ideal weather during the vintage, with cool nights followed by hot days, added the finishing touch to the variety of factors which culminated in a classic year. At least 5 years (we recommend up to 20) in the cellar will reward the purchaser with a great wine.