Dow’s 1960 Vintage Port represents one of the classic expressions of Portuguese winemaking. As a vintage port, it is produced only in the finest years and embodies the care and tradition that define such releases. Aged for a considerable period in the bottle, this wine originates from grapes grown in the Douro Valley, Portugal’s most prestigious region for port production. The blend of indigenous grape varieties typical to this style, such as Touriga Nacional, Touriga Franca, Tinta Roriz and others, contribute deep structure and complexity, although precise proportions remain the secret of the house. The 1960 vintage, with over six decades of careful ageing, will have developed into a rare and refined wine, showing both a remarkable elegance and layers of dried fruits, spices, and the ethereal qualities that only time can provide. The wine’s deep ruby colour will have likely softened to tawny hues, and the palate should reveal a harmonious balance between sweet richness and lively acidity.
The Douro region is one of the oldest demarcated wine regions in the world, its steep terraced vineyards and schistous soils shaped by centuries of human endeavour. The climate here is notably hot and dry in the summer, with cold winters, and the river provides a unique moderating influence through the valley. These conditions, combined with the low-yielding, hardy native vines, create ports of distinction and longevity. This region’s long history with the British wine trade, including with houses like Dow’s, is ever-present in the wine’s elite reputation.
To pair with such a venerable vintage port, choose equally distinguished dishes. Classic blue cheeses such as Stilton, Roquefort or Portuguese Queijo Azul provide a salty-savoury balance to the wine’s rich sweetness. Dried fruits, walnuts and dark chocolate desserts also make excellent companions, drawing out the complex oxidative notes and mellow tannins. For a truly regional experience, pair with Portuguese almond tart or “bolo de mel”.
Allow this wine to rest upright for several days before opening, as decades of ageing will have encouraged significant sediment. Decant gently, and serve at around 16-18°C to allow the sophisticated aromatics and flavours to express themselves fully. Enjoy as the centrepiece of a special gathering or contemplative tasting.
