LBV Ports are made to be early drinking examples of top vintage Ports and as such have an intense structure and fruit flavour. Bottled after two more years in cask than Vintage, the wine is from one single harvest and indicative of the year in which it is made.
William Offley founded the eponymous wine merchant in London in 1737, and soon began importing and bottling Port to the UK. By 1787, Offley was described as ‘one of the most considerable English houses at Porto.’ The house became famous for its association with Joseph James Forrester, later the Baron of Forrester, who came to Oporto in 1831 to join his uncle, James Forrester, who was a partner in what was then Offley, Forrester and Webber. The Baron Forrester became famous for mapping the Douro, and for painting many of its landscapes. He drowned when his boat capsized as he was travelling from the Douro to Oporto. It is said that he died because the money belt around his waist dragged him beneath the treacherous waters of the Douro. Under Sogrape’s ownership, Offley has thrived. Quality, derived from the fact that their best wines come from the Quinta da Boa Vista in Cima Corgo, has once again moved it up the ranks of Port producers.
The soil in the Douro Valley is made up of schist – a slate-like metamorphic rock that is poor in nutrients and has useful water retention properties. The poor quality soil ensures that the vines put down deep roots, producing grapes which are of high quality and low yield. The vines are grown on terraces cut into the steep hillsides of the Douro Valley. The terraces are walled with schist to prevent erosion, otherwise torrential rains would wash loose stones down the slopes and into the river. Each terrace can hold up to three rows of vines.
45% Touriga Franca , 25% Touriga Nacional, 20% Tinta Roriz, 10% Tinta Barroca. The Offley LBV 2013 Port is produced by the traditional Port method. The hand-picked grapes are destemmed and crushed before fermentation. An intense maceration took place in traditional granite treadmills and temperature-controlled pumped stainless steel tanks, to extract tannin, colour and flavour. After harvest, the wine remained in the Douro until the following spring, where it is taken to Vila Nova de Gaia and aged in oak barrels in the traditional manner. During this period, it was subject to periodic racking, tests and analysis to help monitor its evolution before final blending.
This port is deep, almost opaque, ruby red in colour. It has intense and complex aromas of black fruit, cloves, resin and undertones of cocoa and chocolate, On the palate, it is full-bodied with a balanced acidity, good quality tannins and notes of black pepper and red fruit that invite a harmonious finish.