Wines Port Valriz - Colheita - 1958

Valriz Colheita 1958 is a remarkable example of a mature single-harvest Port hailing from the esteemed Porto DOC in Portugal. Crafted from a blend of traditional Douro grape varieties (likely including Touriga Nacional, Touriga Franca, and Tinta Roriz), this Colheita is a tawny-style port aged extensively in cask since its 1958 vintage, offering exceptional complexity and finesse. With decades of maturation, one can expect an exquisite amber hue and a bouquet layered with dried fruits, roasted nuts, figs, candied orange peel and subtle echoes of spice, intertwined with delicate oxidative notes acquired in barrel.

The Douro Valley, where Port wine originates, boasts a vibrant viticultural history stretching back centuries. The region is defined by its rugged schistous slopes flanking the Douro River, where harsh, well-drained soils and steep terraces encourage the development of intensely flavoured grapes. The Mediterranean climate, with hot, dry summers and cold winters, also contributes to the concentration and aromatic vibrancy of the fruit. The unique combination of terroir and traditional winemaking practices has established the Douro as one of the world’s great fortified wine regions, and Porto’s designation as a protected appellation ensures continued excellence.

This venerable Colheita is best appreciated with fine food pairings that echo its subtly sweet, nutty character. Mature cheeses such as aged Manchego or a well-aged Cheddar will harmonise with its intensity, as will classic Portuguese cheeses like Queijo da Serra. Roasted almonds, walnut tart, and slow-cooked duck or pork dishes—particularly those with caramelised or dried fruit elements—will bring out the wine’s depth. For a regional match, try it alongside Portugal’s rich Pastéis de Nata or traditional almond desserts.

For optimal enjoyment, serve this Valriz Colheita 1958 slightly chilled, between 14-16°C, in a generously sized glass to allow the multi-layered bouquet to unfurl. Decant gently to separate from any sediment, and savour slowly to appreciate its full complexity.