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For The Love of Port
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By Roy Hersh
(Quinta do Crasto Late Bottled Vintage Port) Subscribe to see review text.
Issue #60, 10/25/2010 -
By Roy Hersh
(Quinta do Crasto LBV Port) Subscribe to see review text.
July 2008, Issue #34 -
By Roy Hersh
(Quinta do Crasto LBV Port) Subscribe to see review text.
March 2007, Issue #23, (See more on For The Love of Port...)
Sommelier Journal
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By Roy Hersh
(Quinta do Crasto Late Bottled Vintage Port) Unfiltered; bottled 2006. Quinta do Crasto is a prime example of an artisanal producer that uses no set formula when it comes to deciding when to bottle; the 2000 remained in wood for six years, rare for an unfiltered LBV. It shows a dark-scarlet hue with full opacity and only a trace of fine-grained sediment. The fragrant essence of fresh-cut flowers and the plum and boysenberry notes are distinctive and pure. From the concentration of dark-berry flavors to the stellar harmony and focus, not to mention the powerful structural components, this is one of the best LBVs Crasto has ever produced. I have no doubt that it will still shine in 2025. LBV: The Other Vintage Port
March 15, 2011, (See more on Sommelier Journal...)
NOTE: Some content is property of For The Love of Port and Sommelier Journal.
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Wine Definition
- Vintage2000
- TypeRed - Fortified
- ProducerQuinta do Crasto
- VarietyPort Blend
- DesignationLate Bottled Vintage
- Vineyardn/a
- CountryPortugal
- RegionDouro
- SubRegionn/a
- AppellationPorto
- Display optionsDefault
- UPC/EAN Code611482990354
9/29/2015 - theportguy wrote: 89 Points
2015 Port Harvest Tour; 9/26/2015-10/3/2015 (Portugal): Bottled in 2006. Eucalyptus on the nose, with some dark fruit notes underneath. Intense primary fruit (blueberry and black currant) on the approach. Full bodied with tannins poking through on the mid-palate. Some mocha notes on the finish.
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1/3/2008 - kris.h wrote: 88 Points
Dark red, nearly opaque. Nose of cherry and plum. Some chocolate. Good weight on the palate with more red fruits. Nicely integrated alcohol. Warm finish with some persistence.
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