Quinta do Vesuvio is arguably the most magnificent estate in the Douro valley. Located in the beautiful and austere Port-growing region of the Upper Douro valley, its history dates back to the 16th Century. All of the grapes are hand-picked, with a careful selection being made. Vesuvio is one of the very few estates in the Douro where all of the wines are made using the traditional treading method in granite lagares, among the largest in the Douro valley, and offered exclusively as a single Quinta Vintage Port. In 1989, Quinta do Vesuvio was purchased by the Symington family whose involvement in the production and shipping of Port began more than a century ago.

Vesuvio is now ranked as one of the top-tier Vintage Port producers. Over the last decade, Quinta do Vesuvio has amassed an impressive number of awards at international tasting competitions around the world.








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Neal Martin, Wine Advocate November 2008, 93 Points

This has an ethereal nose, nice lift with secondary aromas beginning to come through, with blackberry leaf, dried orange peel, a touch of walnut and honey. Expressive, if a little too open-knit. There is a hint of glue just in the background but it does not get in the way. The palate is very well balance, quite suave with very fine tannins, with subtle hints of cloves, dried herbs and a touch of capsicum with elegant very supple finish. Excellent. Drink now-2035.

James Sucking, Wine Spectator July 1996, 95 Points

Greatest Vesuvio ever. A young vintage Port that sneaks up and grabs you by the throat. Full-bodied, featuring intense grapey, stemmy character and a long,
silky, firm, tannic finish. Truly superb.

Robert Parker, Wine Advocate October 1996, 92 Points

This impressive wine, with an opaque ruby/purple color, reveals excellent richness, layers of flavor, well-integrated alcohol and tannin, moderate sweetness, and a long, heady finish. Pure and impressively built, it should drink well in 5-7 years.

Producer information for the ’94 vintage

The weather conditions leading up to the harvest were absolutely ideal, with a wet winter, a hot summer and finally some light rain at Vesuvio in early September,
allowing the grapes to ripen fully before picking started on the 19th. Yields were satisfactory, although a little on the low side due to some rain damage during
flowering. Most of the grapes were brought in quite cold due to low night-time temperatures in the vineyards, and this allowed longer than usual fermentation’s.
Consequently this was a good year for ”lagar” wines and especially for those made at Vesuvio, there being greater opportunity for colour and flavour extraction. There was no need to use the Symington’s innovative cooling system, as “lagar” temperatures never exceeded 28ºc.