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2000 Graham Vintage Port
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Expert Reviews

94 Points | Stephen Tanzer's IWC - January/February 2003

($80) Saturated black-ruby. Superripe, bottomless nose of black fruits, mocha, bitter chocolate and flowers. Hugely sweet, dense and rich. A port of outstanding opulence and creamy texture; deceptively easy to taste. Substantial, sweet, spreading tannins are buried under a wave of fruit. Extremely long, fruit-driven finish. (Premium Port Wines, San Francisco, CA)

94 Points | Robert Parker's The Wine Advocate

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Member Notes

Soft, deep, and complex, a classic Graham style.
by Walter A. Kotrba, CWE
Opaque with a wide dark ruby edge. Fragrant and precocious bouquet of anise, mineral, flint, currant and tobacco, violets and black cherry. Loads of red berry fruit up front in various levels, all shot through with good lively acidity and fine tannins, layers of black raspberry, black cherry, a bright structure, touches of clove and peppermint, and a long, firm fruit finish with lots of peppery nuances. A 5/7/02; Opaque dark ruby edge; anise and mineral, flinty notes behind currant and tobacco notes; loads of black cherry and lively berry fruits, deep cherry with pepper tinge, a bright structure, cocoa and peppery notes in the long finish. A 9/1/02


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About Portugal

For most American wine lovers Portuguese wine means Port, the rich fortified Portugal wine made in the hot, dry Douro Valley in the northern part of the country. But the past decade has witnessed a greater flow of high-quality table wines, mostly red, into the U.S. market.

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