Type: Fortified Wine
Country: Portugal
Region: Douro Valley
Code: WARR100
Warre’s, widely regarded to be the oldest of the British Firms shipping Port, produces a truly hedonistic house style with overwhelming richness. The Warres 2017 is one of brilliance and expression with bags of fruit, flowers and spices.


The firm that eventually became Warre’s was established in 1670. Two Englishmen, William Burgoyne and John Jackson opened offices in northern Portugal as Burgoyne & Jackson - initially a general trading company, exporting wines, olive oil and fruit, as well as importing dried cod and English woollen goods. Over time, the company admitted new partners and its name changed accordingly; in 1718 it traded as John Clark, then in 1723 it was known as Clark & Thornton and finally in 1729, it became Messrs. Clark, Thornton & Warre, with the arrival of the first Warre in Portugal. By the close of the 18th century, Warre’s had become one of the leading companies as illustrated by the total shipments of Port for 1791. Today, Whilst the majority of Port is now made with modern methods using state-of-the-art vinification technology, a small proportion is still produced by the time-honoured method of treading.Warre’s continues to make some of its Port by treading in stone ‘lagares’ (shallow treading tanks). The Upper Douro is one of the last places in the world where traditional treading has been maintained. This is not done to entertain visitors but quite simply because it continues to produce some of the best Ports. However, the old lagares require manpower, an increasingly scarce resource in the Upper Douro and temperature control is difficult. In order to address these problems, Warre’s winemaking team developed the world’s first purpose built automated treading machine.
Appearance shows deep purple core with crimson hue around the rim. The nose gives an immediate burst of pretty aromatics - roses and violets interplay with cherry tobacco and blackberry coulis. The mouthfeel is full and plummy with brilliance and concentration. Great depth of flavour is kept buoyant by fresh crushed flowers, cherries and blackberries and further layers of complexity are gradually revealed through a long and developing finish, supported by great extraction and structure.

Richard Mayson- 18/20, James Suckling – 98/100, Jancis Robinson- 18/20

You May Also Like