Colheita

Offley

William Offley founded the eponymous wine merchant in London in 1737, and soon...

began importing and bottling Port to the UK. By 1787, Offley was described as ‘one of the most considerable English houses at Porto.’ The house became famous for its association with Joseph James Forrester, later the Baron of Forrester, who came to Oporto in 1831 to join his uncle, James Forrester, who was a partner in what was then Offley, Forrester and Webber. The Baron Forrester became famous for mapping the Douro, and for painting many of its landscapes. He drowned when his boat capsized as he was travelling from the Douro to Oporto. It is said that he died because the money belt around his waist dragged him beneath the treacherous waters of the Douro. Under Sogrape’s ownership, Offley has thrived. Quality, derived from the fact that their best wines come from the Quinta da Boa Vista in Cima Corgo, has once again moved it up the ranks of Port producers.

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Vineyards

The soil in the Douro Valley is made up of schist - a slate-like metamorphic rock that is poor in nutrients and has useful water retention properties. The poor quality soil ensures that the vines put down deep roots, producing grapes which are of high quality and low yield. The vines are grown on terraces cut into the steep hillsides of the Douro Valley. The terraces are walled with schist to prevent erosion, otherwise torrential rains would wash loose stones down the slopes and into the river. Each terrace can hold up to three rows of vines.

Vintage Information

Both winter and spring were very dry with above average temperatures, particularly in February and March, triggering rapid budbreak. The lack of rainfall led to instances of hydric stress on the vines during budbreak, which worsened over the ensuing months and had a negative impact upon both flowering and ripening. August and September saw significantly higher rainfall than usual, which ensured the development of the grape bunches.

Vinification

After crushing with partial destemming, maceration took place during alcoholic fermentation to extract colour, tannins and flavour precursors from the grape skins. Sugar levels, flavours and densities were strictly monitored to identify the ideal time to halt the fermentation with the addition of grape spirit. The wine was transported to Vila Nova de Gaia in the spring following the harvest, where it began its ageing process in small oak casks. The development of the wine was monitored carefully over the years, and the final blend was composed from the best wines of the year - only those in-keeping with Offley's standards were selected.

Tasting Notes

Brick-red in colour with a complex nose exhibiting spicy notes of black pepper and cinnamon. Mature tobacco aromas mingle with spicy oak, underpinned by a concentrated core of stewed black fruits and dried fruits. The palate is full-bodied with perfectly balanced acidity. Spice and roasted nut flavours complement the intense savoury-sweetness on the elegant finish. This impressive Colheita perfectly combines maturity and vibrancy.

Vintage Information

Vintage 1999
Grape varieties 35% Tinta Roriz
15% Tinta Barroca
15% Touriga Franca
Winemaker António Braga
Alcohol (ABV) 20%
Acidity 4.7g/l
Residual Sugar 128g/l
Wine pH 3.18