Wines Port Quinta da Devesa - Colheita - 1970

Viniou Reviews

Quinta da Devesa Colheita 1970 is an exceptional vintage tawny Port, originating from the renowned Porto DOC in northern Portugal. Crafted from a blend of traditional Douro grape varieties—such as Touriga Nacional, Tinta Roriz, Touriga Franca, and others—this Colheita (single vintage tawny) spent decades in seasoned oak casks, enabling it to acquire a remarkable depth and complexity. The 1970 vintage hints at an era marked by classic harvest conditions in the Douro Valley, resulting in elegantly integrated flavours and a beautifully evolved aromatic profile, where dried fruits, toasted nuts, spices, orange peel, and subtle caramelised notes intermingle on both nose and palate. Over its prolonged maturation, the wine has softened its tannins and developed a silky texture, delivering a harmonious finish with lingering warmth and finesse.

The Douro Valley, Portugal’s oldest demarcated wine region, is steeped in viticultural history and recognised as a UNESCO World Heritage Site. The region’s dramatic terraced vineyards line the steep riverbanks of the Douro River, benefitting from a varied microclimate with hot, dry summers and cold winters. Soils are primarily composed of schist and granite, which impart distinctive minerality and drive to the wines. Porto wine, in particular, reflects not only the resilient landscape but also centuries-old traditions of harvesting, fermentation, and barrel ageing that shape some of the world’s most celebrated fortified wines.

A mature Colheita Port like this matches beautifully with a range of foods. To highlight its complexity, serve alongside blue cheeses such as Stilton or Roquefort, where the contrast of sweet and savoury is especially delightful. Nut-based desserts—like walnut tart or pecan pie—echo the wine’s nutty nuances, while a simple plate of dried figs, toasted almonds, or Portuguese pastéis de nata provides a lovely regional pairing. It can also be savoured on its own as a contemplative digestif.

For optimal enjoyment, serve this vintage Port slightly chilled, between 14 and 16°C. Decant gently to separate it from any natural sediment, and allow the wine a few minutes to breathe before sipping, so its remarkable layers of aroma and flavour can fully unfold.