2016 DECLARED A VINTAGE PORT YEAR

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1 V I N TA G E P O R T V I N TA G E I N D E N T O F F E R W W W. G L E N G A R R Y. C O. N Z

2 2016 DECLARED A VINTAGE PORT YEAR 2016 has been declared a Vintage Port year by an overwhelmingly large number of Port Houses and there is plenty to be very excited about is an excellent year for Vintage Port. It is traditional for Port Houses to declare a vintage on or around 23 April, which is St George s Day in England. This link coming from the UK s longstanding and continued connections to the Port trade. To be a Vintage Port, the Port must all come from one year, a vintage. The governing body must then declare the quality good enough to be a Vintage Port year, then declarations can be made, or not. The whole thing is quite curious, as even if a year is good enough to be a Vintage Port year (and legally can, see above), it might not be declared. If the Port Houses do not feel the market conditions are right they may not declare a Vintage Port. Furthermore, in some years, a large majority do declare and in others, only some do. Confused yet? The actual declaration of a vintage year is not an official process (the quality status of a year identifying it as good enough to be vintage is). However, the Port producers do seem a little more organised and cohesive than other regions (mind you there is also a fair amount of common family ownership at the top end), resulting in a more analogous approach. Whilst there are often vintages that meet the quality level to be a vintage and houses that seem to release a Vintage Port every year, what is exciting about the 2016 vintage is the breadth of Port Houses that have declared their 2016 and the quality. The last vintage that caused such a stir on the quality front was the 2011 (which the 2016, by all accounts, has surpassed). The last widely declared vintage was in fact the 2000 vintage (the millennium adding incentive to declare no doubt). Given we are now selling Bordeaux En Primeur, the differences between En Primeur and this offer are relevant. Unlike Bordeaux, these ports are not being sold whilst in barrel; they are bottled and will be ready to be shipped around July. So, why offer these now? The large Port Houses do exercise their version of En Primeur, something rarely seen in New Zealand, that is until now. So, here is how it works; The prices in this offer are valid until the end of June The offer prices displayed are a total payment. Unlike Bordeaux, there is no first payment, second payment and total, rather one price which is due when ordering. You won t need to wait long for these wines. As soon as they are ready to ship, from July onwards, we intend to do so, with an expectation all will be here in this calendar year. WHAT IS THE ADVANTAGE OF BUYING NOW? The advantage comes in two forms. First, price. Up until the end of June, these are available from the Port Houses at an exceptionally good price. These prices will not, in fact, are never offered again. This then a rare opportunity to secure these incredible ports at these prices. Second, availability. Many of these ports are not generally available in New Zealand. We have secured them for this offer and do not intend on purchasing quantities in excess of the quantities sold. When you consider something like the 100-point scoring Quinta do Noval Nacional, where 176 cases were made of the 2016 vintage, availability is a key advantage to purchasing now. 2

3 TIMING AND KEY INFORMATION The prices in this offer are valid to the 30th June Orders can be placed online or by contacting the team. Quinta do Noval Nacional is available in very small quantities and may have to be allocated. If allocation of this or other ports are required, we will contact you in early July. It is anticipated that all ports will be delivered to you by the end of THE 2016 VINTAGE The 2016 vintage has produced a range of ports that are very hard to compare to previous vintages, though Christian Seely from Quinta do Noval does note they are like the 2011, but they are so much more. The following Harvest Report from Barros provides an insight into the vintage and how they performed; November and December 2015 were dry months, but the remaining winter saw high levels of rainfall, especially during January and February Temperatures in December and January were above the average of the last 30 years. Spring came with lots of rain and cold, which delayed the vine growth cycle. With higher temperatures and humidity in late spring, it was necessary to increase the maintenance and care of the vineyards, acting at precisely the right time. Summer was very hot and dry, with thunder and hail occurring in July, which resulted in substantial yield losses in some specific locations. Harvesting began around 10 days later than in 2015, a consequence of the delay in the vine growth cycle a cold early spring followed by a very hot summer. Most of the grape bunches were smaller than normal, but that was offset by a good pulp/skin ratio and by richer and more complex fruit. Different ripening paces in different vineyard plots made it necessary to plan the harvest meticulously, something our viticulture team, led by Márcio Nóbrega, did to perfection. The picking was done according to the optimum ripening point of each variety, plot by plot. The harvest of the white Port wine varieties began on September 12th and the red Port wine varieties a day later, with grapes from the Douro Superior. The best performing variety was Touriga Franca, followed very closely by Touriga Nacional. 3

4 A LITTLE PORT EDUCATION As this offer is all about Vintage Port, a little Port Education, or a reminder, is never a bad idea. Port is a fortified wine; the fortifying spirit is added after 2-3 days of very rapid extraction of colour and tannins in granite lageres where it is foot trodden. The journey for Port from here takes several paths depending on the style; WHITE PORT White port is made in the same way as red but without any contact with the skins during fermentation; it is then bottled young to retain its fresh, fruity style. White port is best served chilled and is an exceptional match with Almonds and cured ham. RUBY PORT Ruby Port is the first step on the red port ladder. A multi vintage wine, young port is blended together and bottled young retaining its deep ruby colour and strong fiery taste. TAWNY PORT Tawny Port is then ruby port that is aged in wood to turn tawny. A standard tawny is then a blend of different barrels of aged port that has turned tawny in colour and taken on some oxidative characters. AGED TAWNY Aged Tawny is then labelled 10, 20, 30 or 40 which indicates the approximate age of the tawny when tested and approved by the IVDP (Instituto dos Vinhos do Douro e do Porto). COLHEITA Colheita means harvest or crop and is a tawny port from a single year. These are aged for a minimum of 7 years (usually longer) and are labelled with the date of harvest and bottling on the label. VINTAGE PORT Vintage Port is the Rolls Royce of port, though represents less than 1% of all port sold globally. Vintage ports are ports from a single year, blended and aged for 2-3 years before bottling. Vintage ports then require bottle aging to enjoy these wines at maturity, which can be many (30+) years. Vintage ports are made from the best grapes off the top vineyards sites. Vintage ports are not made every year, rather the IVDP decides based on samples reviewed to declare a year a vintage year or not. LATE BOTTLED VINTAGE Late Bottled Vintage is a port from a single year that is bottled 4-6 years after harvest and released ready to enjoy now. These are wines for enjoying when purchased, not for ageing further. 4

5 REVIEWS AND RATINGS To assist you in reviewing the 2016 Ports, we have collated reviews and ratings for the Ports on offer, along with commentary from many of the producers. Pricing can be found under each producer through the offer. TAYLOR S VINTAGE PORT 2016 Adrian Bridge from Taylor s: The keynotes of the 2016 vintage are purity, refinement and structure. The Taylor s 2016 is characteristically elegant and poised and underpinned by firm, superbly integrated tannins of exceptional quality. Yields at the 2016 harvest were relatively low and the wine is likely to be tightly allocated. David Guimaraens from Taylor s Commenting on the viticultural year: Two factors stand out in The spring was extremely wet meaning that the vines had plenty of water throughout the summer. Secondly, the ripening season started relatively late and lasted well into September. This meant that the crop was very evenly ripened and all elements were in perfect balance at the time of the harvest. Picking started later than usual, particular in the Pinhão Valley where the Taylor s properties only began their harvests in the last week of September. Commenting on the wine: The hallmark of the Taylor s 2016 is the very fine fruit quality and the magnificent tannins supported by a lively acidity. 100/100 - James Suckling OMG. This is really the most amazing young Taylor s I have ever tasted. Full-bodied and lightly sweet with super power and intensity. So racy and focused. Yet this has such muscle and intensity. Needs at least eight years to show you everything it has to offer. Drink in /100 - Neal Martin In 2016 Taylor s began picking in Vargellas on 17 September, followed by Pinhão Valley estate on 23 and 26 September. The 2016 Vintage Port has an aristocratic bouquet with tight wound aromas of blackberry, bilberry, crushed stone, black olive and a light, marinetinged element, perhaps almost peat-like. The palate is just beautiful with fine, chiselled tannins and a perfect line of acidity. There is that almost arching structure one always seeks in a great Taylor s with a gentle but insistent grip towards the finish. It is everything you really want from a Vintage Port. Production is 6,200 cases. 18/20 - Jancis Robinson MW Bright fresh the nose has a fragrant mix the palate starts with leafy black fruits and gum cistus slightly herbal. Rich and ripe in the middle there is depth of flavour ripe damsons and black cherries layers of fruit complexity the tannins close knit firm. The back palate is lighter racy with fresh fruit, sinewy the flavours are long lingering persistent Taylor s Vintage 2016 Port 750ml RRP $ Offer $ Taylor s Vintage 2016 Port 375ml RRP $ Offer $

6 QUINTA DO NOVAL NACIONAL PORT 2016 *Limited stock 100/100 - James Suckling This is austere and tannic with reserve yet polish and finesse that is hard to come by. Blackberries, blueberries and hazelnuts and some fresh currants. Full-bodied, off-dry and extremely polished and focused. Only 175 cases made. Great length. Layers of tannic power. Perfect wine again. Try in Quinta do Noval Nacional Vintage Port ml RRP $3, Offer $1, QUINTA DO NOVAL VINTAGE PORT /100 -Neal Martin The 2016 Quinta do Noval Vintage Port is a blend of Touriga Naçional, Touriga Franc, Tinta Cão and Sousão, all foot-trodden and aged in wooden casks for 18 months. It has a voluminous, warm and inviting bouquet that positively bulges with damson, bilberry, crushed violets and blackcurrants, all beautifully defined and focused. The palate is medium-bodied with a feisty, spicy opening: black fruit laced with cracked black pepper, clove, cardamom and a pinch of sea salt. Whilst the aromatics have all the fun, the palate is more serious, as if compensating for the nose with a sense of reserve and restraint. Together they make for a fascinating, quite mercurial Quinta do Noval that should age gloriously over the next 30 years. Drink /100-James Suckling This is a superb baby Noval that reminds me of the Chewy yet so polished. The light sweetness suggests an overall dialing back of the sugar content. Stemmy and lightly green. A truly classic Noval. Almost all from Pinhao. Buy. Better in /20-Jancis Robinson MW Very dark crimson. Rich and spicy on the nose. Juicy and succulent. A hint of something almost overripe. Heady and very definitely not uptight. Sort of sprawls all over the palate in a devil-may-care fashion. Lots of fun, though the tannins are by no means insistent. Oddly readable, but lots of fun Quinta do Noval Vintage Port ml RRP$ Offer $

7 FONSECA VINTAGE PORT 2016 Adrian Bridge from Fonseca: The Fonseca 2016 has the finely constituted fruit which is a hallmark of the house style, with an attractive minerality. It is worth noting the quality of the tannins, one of the key attributes of the 2016 vintage. This was a year of low yields and this is reflected in the amount of vintage port offered. David Guimaraens from Fonseca: Commenting on the viticultural year: The harvest of 2016 will be remembered as having started very late. Fonseca s Quinta do Cruzeiro started picking right at the end of September and Quinta do Santo António at the beginning of October. This was due to the late start to the ripening season and to the long and very even maturation of the crop. Balance is certainly one of the keynotes of the vintage. Commenting on the wine: The gradual and even ripening of the crop has produced beautifully balanced Fonseca 2016 Vintage Port, with pure fruit, firm but well integrated tannins and an attractive freshness. 96/100 - Neal Martin The 2016 Fonseca Vintage Port began to be picked on 21 September at their Panascal vineyard, their Quinta do Cruzeira vineyard not picked until 6 October. It is deep, almost inky in colour. The bouquet is very intense with luscious black fruit laced with embers, clove and hints of bay leaf. There is wonderful purity here and a broodiness that suggests you d better be patient. The palate is sweet and lively on the entry with some gorgeous ginger and curry leaf notes littered over the compact black fruit. There is wonderful density to this Fonseca. It is like a coiled spring with so much energy towards the finish that you just know this will be a long-term prospect. Superb. Production is 4,900 cases. Drink /100- James Suckling Lots of ripe fruit here with raisins and wet earth that turn to violets and hot stones. Full-bodied, tannic and powerful with fantastic grip and intensity. Grabs you. Impressive. Drink in /20- Jancis Robinson MW Dark crimson with a slightly chestnut hue. Very much a cloud rather than a rapier on the nose hedonistic and ripe with masses of sweetness almost masking a rigorous corset of tannins. You really taste the heat here but in a very ripe fruit way, not in a hot spirit way Fonseca Vintage Port ml RRP $ Offer $ Fonseca Vintage Port ml RRP $ Offer $79.99 SANDEMAN VINTAGE PORT /20 Richard Hemming MW Plum, violet and chocolate with a hint of musky grape aromas too. Pashmina smoothness. Utter pleasure to taste the fruit is just so pristine, yet there is spice and earthiness and even a bit of savoury umami flavour too mushroom and soy, perhaps. Superb. 20% Sandeman Vintage Port ml RRP $ Offer $ BARROS VINTAGE PORT 2016 Barros vintage note: Grape Varieties: Touriga Franca (40%), Tinta Roriz (30%), Touriga Nacional (20%) and Tinta Barroca (10%) from Quinta da Galeira, subregion of Cima Corgo. Dark ruby colour. A fragrant nose, combining notes of fresh fruit, notes of peppermint and hints of balsamic. Succulent, with a firm structure and delicious fruity character. An incredibly long finish. 93/100-James Suckling A ripe and tannic young vintage Port with dried berries, dried cherries and some chocolate. Full-bodied, tight and sweet on the finish. Drink in /20- Richard Hemming MW Very spirity nose, baked black fruit with fig, prune and currant flavours very much the classic dried-fruit character of port. Enjoyable floral notes give some contrast and lift. Far from the heaviest style, thanks perhaps to high, bright acidity. (RH) Barros Vintage Port ml RRP $89.99 Offer $

8 CHURCHILL S VINTAGE PORT 2016 John Graham Founder and wine maker: Churchill s Vintage Port: Natural acidity in a young Vintage Port is the key to longevity. Our decision to declare Churchill s 2016 Vintage Port has been based on the purity, ripeness and intensity of its fruit flavours, but especially on its excellent natural acidity. The climatic conditions in 2016 in the Cima Corgo and Douro Superior regions were unusual but ultimately benefcial. After a wet winter and an unusually wet and cold Spring, there followed the usual hot Douro Summer culminating in an August heatwave. The heavy rainfall in the late Spring helped to top up the water table providing the vines with the necessary hydric reserves to support a long, hot and dry Summer. By early September our grape maturation tests showed that both sugar and phenolic maturations were well advanced. All that was needed was dry and cooler weather for the vintage. By 7th September these conditions were met and we started picking on 10th September taking it slowly and carefully selecting and prioritizing the grapes which had reached maturity. Our final lagar was filled on 8th October. Despite the rainfall earlier in the year, the extreme heat of the Douro Summer had concentrated the juice in the grapes and the yields were low. The resulting wines show an intensity and purity of fruit combined with a vein of fresh natural acidity which gives them elegance and longevity. 17/20 -Jancis Robinson MW Like the Quinta da Gricha, extremely dark blackish, blueish purple. So much more complex on the nose! A real fan of warm prune notes, with some elegance on the end. The fruit almost hides the considerable tannin but this is notably fresh. It may not be the longest living 2016 vintage port but is an absolute charmer and is so fresh and persistent. Drink Churchill s Vintage Port ml RRP $ Offer $ Churchill s Vintage Port ml RRP $99.50 Offer $69.99 COCKBURN S VINTAGE PORT /100- Neal Martin The 2016 Cockburn s, which comes mainly from the Bico de Pato vineyard, is deep in colour, perhaps more so than other vintages of this Port encountered during previous declaration tastings. The nose is tight at first, almost Bordeaux-like with blackberry, raspberry coulis, touches of inkwell and cassis. There is admirable purity here. The palate is beautifully balanced with supple tannin, a wonderful line of acidity and immense harmony. There is presence but not weight, a silky smooth finish with hints of raisin and fig that linger tenderly in the mouth. What a marvellous Cockburn s! Production is 2,450 cases. Drink /100-James Suckling This shows fantastic graphite and dark-berry character with black-stone undertones and hints of dried roses. Full-bodied and very tight and precise. Good kick in the end. Love the polished tannins, which are totally folded into the wine. Reminds me of the 1947 Cockburn. Try in /20- Jancis Robinson MW Dark crimson with a mere hint of ruby at the rim. Lifted and silky. This immediately makes a claim to be a top-drawer wine on the nose. Very round with a savoury, herbal, dry finish but absolutely gorgeously sweet and fresh on the palate. Just a little heat on the end but this is a very convincing sign that Cockburn is back on form, even if it may not be one of the longest living Cockburn s Vintage Port ml RRP $ Offer $

9 WARRE S VINTAGE PORT 2016 Warre s Vintage note: 4,250 cases (12;75cl) - 13% of Warre s total vineyard production 2016 will be remembered as a year that produced wines of remarkable structure, balance and elegance, a profile which closely matches Warre s traditional Vintage Port style, words such as charm, grace, finesse and elegance are rarely absent in descriptions and reviews of Warre s superb Vintage Ports, be they from the 19th, 20th or 21st centuries, 2016 was a late vintage, picking only began at Warre s Quinta da Cavadinha and Quinta do Retiro on September 19th and September 23rd, respectively, even at Quinta da Telhada, situated in the hotter Douro 94/100- Neal Martin The 2016 Warre s Vintage Port was picked from 19 September, the harvest took 10 days longer than usual in order to gain optimal ripeness. It has a tightly-wound but compelling bouquet with intense black fruit laced with clove, nutmeg and touches of smoke. This is a Warre s with great precision and detail. The palate is sheer class: saturated ripe tannin that belie the structure underneath. There is a symmetry about this Vintage Port and a tension that keeps you returning for more. Wow. This is one of the finest Warre s that I have tasted at declaration. Bravo! Production is 4,250 cases. Drink /100-James Suckling Very complex with dried flowers and roses. Full-bodied, very layered and tightly wound. Chewy and powerful. Firm and off-dry. Needs five or six years to soften. Beauty. Try in /20 -Jancis Robinson MW Not quite as deep-coloured as Dow and Graham but almost! Very dark blackish crimson. Strongly aromatic with balsam notes. Smells as though this would be just the job with roast lamb somehow in the same way as a redcurrant jelly. The acidity seems more marked than its grand stablemates Dow and Graham. Racy and sinewy. Drink Warre s Vintage Port ml RRP $ Offer $

10 DOW S VINTAGE PORT /100- James Suckling Aromas of blueberries, blackberries and dried flowers plus hints of slate follow through to a full body, very fine tannins and a driven and linear finish. Orange peel and dried fruit. Sleek and racy. Ready to try in /20- Jancis Robinson MW Like the other major Symington ports, Dow s is made in its own stone-lagar winery. Based on the riverside Quinta da Senhora da Ribeira and Quinta do Bomfim, each with its own small lagar winery. Extremely dark blackish crimson (like Graham 2016!). Rather savoury and minerally on the nose. Such a strong, almost minty personality. Lovely blend of freshness and ripeness, though some may reproach it for slightly less tannins than others. Lovely briny impact. Relatively forward, possibly tempting to drink it quite young? Drink Dow s Vintage Port ml RRP $ Offer $ GRAHAM S VINTAGE PORT /100 James Suckling Extremely complex aromas that show the classic Graham character of black-fruit marmalade and burnt oranges. Follows through to a full body with great grip at the finish. Lightly sweet. Chewy and powerful. Such a focus at the end. 17.5/20 Jancis Robinson Backbone of Quinta dos Malvedos which saw 13 mm of rain in mid September. The blend includes some Sousão for colour and freshness. Plus lots of Touriga Franca from Quinta do Tua, the one with the old terraces (for Stone Terraces) still. Only 230 g per vine from there. Plus wine from two other properties, Quinta da Vila Velha across the river from Malvedos and Quinta do Vale de Malhadas from Douro Superior upriver mainly Touriga Franca. In volume, 2016 produced 25 to 30% less than in 2011 which wasn t a big crop. 6,325 cases made, some in the traditional tappit hen size. All the Symington wines had exceptionally deep colours. This one has a particularly deep blackish-purple, still with a blueish hue. On the already-expressive nose I found prunes, something floral and a note of balsam, plus lots of freshness. Relatively open on the palate too. Rather elegant and the hugely sweet fruit almost covers a massive charge of silky tannins. This is almost like a sweet, tannic table wine. Pure and polished. Sweeter than most. One of those wines that some people might easily persuade themselves could be drunk relatively young, Satin textured. Drink Graham s Vintage Port ml RRP $ Offer $

11 50 YEARS OF TAYLOR'S PORT TO 1968 TASTING Producing since 1692, Taylor s is one of the oldest of the founding Port houses. To celebrate their 325th anniversary, we have received a number of very special older Vintage Ports direct from their cellars in Vila Nova de Gaia, Portugal. They will be presented by Nick Heath, who has been with Taylor s since 1986 and whose family has been involved with Port Wine for over 170 years. He will lead us through the history and stories of this iconic house. We will be starting with their limited edition 325th Anniversary Reserve Tawny Port in its unique late 17th century bottle. Then we will taste through 30 years of Vintage Ports, starting with their single estate Quinta de Vargellas Then the classic Taylor s Vintage Port 2011, one of the world s iconic wines. We will then taste the elusive and collectible Vargellas Vinha Velha 2009, made from yr old vines at the heart of their top estate. Then we finish with some of the greatest modern vintages from the house, Taylor s 2003, 2000, 1994 and the beautiful We finish with the extremely rare Taylor s Very Old Single Harvest Port 1968 Limited Edition. Taylor s Vintage Ports are renowned for their massive structure and aromatic power, tempered by a characteristic understatement and restraint, and an ability to age for decades in the cellar. Do not miss this opportunity to try some of these at their best. Glengarry Victoria Park, 118 Wellesley Street, Auckland September 6th pm start $99.00 per person BOOKINGS