At a glance

Producer

Quinta do Passadouro

Region

Douro Valley, Portugal

Grape variety

Blended Touriga Nacional, Touriga Franca, Tinta Roriz, and other traditional Douro red grapes

Wine type

Fortified

Body

Full-bodied and Bold

Sweetness

Sweet

Typical price

$90-$120 per bottle

Tasting profile

Concentrated black fruit, plum, dried berry, floral notes with complex spice and mineral undertones

Evolution: Tannins will soften, fruit will gain complexity with hints of dried fig, chocolate, and earth

At peak: Rich, balanced, velvety smooth texture with complete integration of fruit, tannins, acidity and mature secondary aromas

Structure

Acidity

Medium to high acidity balancing sweetness

Tannins

Firm and robust, typical of classic vintage Port

Alcohol

19-20% ABV

Aging potential

50+ years under proper cellaring

Drinking window

Peak drinking

2030 to 2045

Optimal window

2027 to 2050

Current status

Young, developing

Current condition

Still maturing, primary and secondary fruit and tannins integrating

The 2017 vintage is heralded as outstanding in the Douro for Port, with excellent concentration, balance, and structure that supports very long aging, typically 30-50+ years. Its firm tannins and vibrant acidity indicate many years before full maturity.

Food pairing

Pairs excellently with rich cheeses (e.g., Stilton, Roquefort), chocolate desserts, nuts, and game dishes

Serving

Serving temperature

16-18°C / 61-64°F

Decant

Yes (1-2 hours) — To soften the dense tannins and allow complex aromas to develop

Sustainability

Sustainability score: 7/10

Quinta do Passadouro employs sustainable farming techniques emphasizing soil preservation, minimal chemical use, and water management; uses traditional foot-treading for grape processing reducing energy consumption; packaging uses recyclable materials

While not certified organic or biodynamic, the estate follows sustainable viticulture principles focusing on reducing environmental impact through natural vineyard practices, energy efficiency in processing, and responsible packaging. Local sourcing and traditional techniques contribute to a moderate carbon footprint.