Cockburn's Vintage Port 1963

Vineyards

Cockburn's sources grapes from the Douro Valley in Portugal, particularly from the Douro Superior subregion. The vineyards are planted on steep, terraced slopes with schistous soils, which provide excellent drainage and heat retention, essential for ripening the traditional Port grape varieties. The 1963 vintage benefited from favourable weather conditions, leading to a high-quality harvest.

Winemaking

The 1963 vintage was produced using traditional methods. After manual harvesting, the grapes were foot-trodden in granite lagares to extract colour and flavour. Fermentation was halted by adding grape spirit, preserving the natural sweetness. The wine was then aged in large oak vats before bottling, allowing it to develop complexity over time.

Appearance

Initially deep ruby, the wine has matured to a medium brick red with a garnet edge, indicating its age.

Nose

Aromas of dark berry fruit, complemented by fine oak spice and smoky notes.

Palate

The palate is rich and intense, featuring a delightful array of baking spices and notes of lemon peel. The sharp cinnamon undertones evoke a distinct vintage character.

Food pairing

This mature Vintage Port pairs excellently with rich desserts such as chocolate fondant or blue cheeses like Stilton. It also complements roasted nuts and dried fruits, enhancing its complex flavours.

Background story

Founded in 1815 by Scottish brothers Robert and John Cockburn, the house has a long history of producing quality Port wines. The 1963 vintage is considered one of the finest of the 20th century, with many houses declaring it an exceptional year. 

For optimal enjoyment, it is recommended to decant the wine before serving to remove any sediment and allow the aromas to develop fully. Given its age, it should be consumed soon to appreciate its matured characteristics.