Wine Spectator 99 points - A candidate for wine of the vintage, the 2007 Graham’s Vintage Port is complete in every way. Opaque purple-colored, it offers up an ethereal perfume of smoke, mineral, Asian spices, incense, an amalgam of ripe black fruits, and a hint of chocolate in the background. This leads to a dense, super-rich, plush, opulent wine that hides its structure under all the fruit. Vibrant, impeccably balanced, and exceptionally lengthy, it will easily age for another 25-30 years in the cellar and drink well through 2050, probably longer. It is a tour de force.
Vintage Ports are only made on very exceptional years (usually three or four times in a decade).
The principal determining factor is the weather in the vineyards which must be ideal throughout the viticultural season and subsequently during the harvest.
Only a few exceptional vineyards in the Upper Douro region produce wines of sufficient body and style to make a true Vintage Port.
After the harvest, wines of Vintage potential are put into oak barrels called 'pipes'. Some eighteen months later a careful and painstaking series of tastings is held to judge exactly which wines of different vineyards merit inclusion in the final blend. If the ideal blend is achieved, the wine is then bottled without any filtration whatsoever approximately 24 months after the original harvest .
Vintage Port must then be matured for some ten to twenty years in cool dark cellars as it gradually achieves the outstanding style of a great wine.