Quinta do Vale Meão Vintage Port 2018 turkey-flat mealy savouriness with fruitlets of

mealy savouriness with fruitlets of cherry and strawberry combining on the palate

This is the 15th release of the Pike & Joyce version and is up there with the best we have made

a plushness that never feels extravagant

The must is partially fermented in old wine barrels

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Quinta do Vale Meão Vintage Port 2018 turkey-flat mealy savouriness with fruitlets ofThe grapes pass through a quality control before being crushed, in order to avoid mainly raisins, and in some varieties possible Botrytis problems. After being crushed, the grapes are cooled down and periodically trodden by foot in granite "lagares" until the sugar contents of the must reaches the required level. This process lasts in average for three days. The must is then racked to the storage vats and wine brandy is added to stop fermentation.