Lifted and intensely fresh blackcurrant and black cherry aromas, wrapped in secondary notes of mint and pine resin. Succulent, concentrated palate, simultaneously rounded and silky smooth. This wine is pure seduction, with alluring flavors of blackberry and cacao, punctuated by peppery tannins that provide a spicy and firm structure. A streak of acidity provides balance and taut muscularity. The long aftertaste unlocks notes of black chocolate, black tea and hints of tobacco. Bags of life ahead of it, will probably peak around 2030 and still keep going after that. Symington tasting room, Spring 2024
Food-Pairing
This port is delicious with foie gras, certain cheeses (Gorgonzola, Roquefort, Stilton), as an aperitif or as dessert wine
Lifted and intensely fresh blackcurrant and black cherry aromas, wrapped in secondary notes of mint and pine resin. Succulent, concentrated palate, simultaneously rounded and silky smooth. This wine is pure seduction, with alluring flavors of blackberry and cacao, punctuated by peppery tannins that provide a spicy and firm structure. A streak of acidity provides balance and taut muscularity. The long aftertaste unlocks notes of black chocolate, black tea and hints of tobacco. Bags of life ahead of it, will probably peak around 2030 and still keep going after that. Symington tasting room, Spring 2024
Food-Pairing
This port is delicious with foie gras, certain cheeses (Gorgonzola, Roquefort, Stilton), as an aperitif or as dessert wine
Grapes: Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Barroca
The Warre’s 2010 Late Bottled Vintage (LBV) was matured in wood up to four years after which it was bottled in 2014 without any fining or filtering. It was then aged in bottle for another eight years in the Warre’s lodge in Vila Nova de Gaia prior to being offered for sale. It is usual for Warre’s LBVs to continue ageing in bottle in the Warre’s lodge for a longer period than required, i.e. 4 years in bottle, after four years in wood. This prolonged ageing, first in wood and then in bottle is key to the development of the sumptuous nose and flavours that lend this Port a style and complexity akin to that of Vintage Port. Most LBV Ports produced today are matured exclusively in wood and filtered before
bottling and placed on the market without any bottle ageing. Warre’s traditional method of maturation, marrying both wood and bottleageing, combined with its concentration and deep complexity, distinguishes it from most other LBVs currently available.
Following three very dry years, the winter of 2010 brought abundant and very badly needed rainfall, which replenished the water table, creating reserves for the drier season. There was no rain at all during the summer and August was exceptionally hot. The availability of good water reserves, however, coupled with a hot spring, stimulated the vegetative vigour of the vines, which led to good fruit development. Barring a few light showers in September, the vintage took place under good conditions.
Charles Symington, Douro, October 2010 .
Alcohol content
20 %vol
Store & Serve
Serve at 16-18 °C. Bottled with a driven cork (as with Vintage Port), the bottle should be stored horizontally and somewhere with a cool, constant temperature and away from direct light. As the wine is unfiltered, it will create a natural deposit and should therefore be decanted before serving. Stand the bottle upright about half a day before pulling the cork and pour the wine into a decanter until the first traces of sediment appear
Critics & Awards
94/100 - Wine Enthusiast Tasted: Apr 2025
Warre's LBV specialty is maturing the Port after it is bottled. At 14 years, this wine shows the fruit of bottle aged Port. Its nutty aroma, mature red fruits and balance between fruit and wood aging flavors is just right. Drink now or hold.
