Founded in 1880 by Adriano Ramos Pinto, this Port House continues to be one of the most important producers worldwide. While committed to producing rich and harmonious wines in the quintessential Port style, Ramos-Pinto has always had a pioneering spirit as well. On one hand, traditional processes such as foot treading are still employed during the production of the wines. Yet, Pinto’s commitment to excellence has also been demonstrated by its forward thinking and scientific efforts, such as the company’s commitment to vineyard research, which has ultimately benefited the Port trade as a whole.
This special mixed pack includes 1 bottle of each vintage: 1983, 1994 and 2000.
Vintage Port 1983
In youth the wines from this vintage were powerful yet austere, lacking the showy opulence of the 85s but have since developed marvellously with the best examples being complex with aromas of red fruit, cherry and plum perseveres. They have a strong, solid attack and are energetic and fresh on the palate with a fruity flavour and good acidic base.
Balanced and serious, its structure should allow this to continue to evolve and acquire more complexity. 94 Points, Wine Advocate
Vintage Port 1994 Quinta de Ervamoira
1994 was one of the greatest vintages of the 20th century, producing classic and monumental ports.
The opaque purple-colored single quinta 1994 Ervamoira is as impressive as the 1994 Vintage Port. Although more backward, and perhaps not as sweet and expressive, it is super-concentrated, full-bodied, exceptionally dense, and very tannic. This wine will mature at least five years later than the 1994 vintage port. Two sleepers of the vintage. Anticipated maturity: 2010-2030. 91 Points, Wine Advocate
Vintage Port 2000
On a whole this vintage will be remembered by the small quantities that were produced and the resulting concentration of fruit. It shows incredible promise for full bodied structures.
The 2000 Vintage Port was bottled in 2002. It is a blend of 60% Touriga Nacional, 15%Tinta Roriz, 10% Tinta Barroca and 15% old vines, aged in large wooden vats (balseiros) for 18 months. It comes in at 89.2 grams per iter of residual sugar. Drinking rather well now, this has seductive texture and a balanced presentation, finishing with a touch of sugar and nuances of gracefully maturing Port. Laced with a touch of chocolate, it shows more power and grip as it airs out. When it was tasted again the next day, after plenty of air on Day 1, this showed even better, fresher and steelier. That's a good sign. It demonstrates that it has plenty of life left (hardly a surprise), but it has already acquired necessary complexity and seems fine now. Drink it or hold it. It's in a good place, but it can still improve. 92 Points, Wine Advocate