The grapes for Churchill's Late Bottled Vintage Port are sourced from old vineyards at our estates, Quinta da Gricha and Quinta do Rio in the Cima Corgo sub-
Following the vintage the young LBV Ports are carefully tasted, selected and blended. The blended Port is then matured in large oak vats for a duration of 4 years where it softens, shedding its harsh tannins, but without losing its full bodied, rich fruit flavours. Finally after 4 years in wood, Late Bottled Vintage Port is bottled unfiltered into dark Vintage Port bottles and laid down to finish its maturation in temperature conditioned cellars.
LBV should be stored lying down under cellar conditions (12-
Stand the bottle upright for a few hours before decanting. It is best decanted at least two hours before being served. Once opened, LBV Port Wine will keep for up to 10 days. Avoid air (vacuvin if in bottle) and store at a constant cellar temperature.
Churchill’s was founded by John Graham in 1981, as the first British Port Wine company to be established in 50 years. His desire was to set up a company to produce his own, individual style of wine. It was his wife, Caroline Churchill, who provided the company with its name. In an industry where others are hundreds of years old, we were new challengers to the market. We worked hard to create the best port possible, as an independent and passionate new boutique, creating their own special wines as they thought they should be made.
In 1999 Quinta da Gricha a 50 hectare Grade “A” Vineyard estate situated on the south bank of the River Douro, in the prestigious Cima Corgo sub-
LBV has become one of the most popular styles of Port Wine these days. It offers near-
Churchill's Late Bottled Vintage 2005 has a full matured ruby colour with violet tones. A complex nose, combining herbal and resinous notes with touches of mint and white pepper. On the palate, it opens to reveal flavours of pomegranate and black chocolate, supported by firm tannins and well defined acidity.
Serve at a temperature between 16 -
LBV is delicious on its own after lunch or dinner; also excellent with chocolate desserts or rich cheeses such as Stilton and Camembert. Save the natural sediment or crust for seasoning meats and adding to sauces.