Churchill's Dry White Port

Our iconic Dry White Port’s distinctive golden color and smooth nutty flavors are the result of skin fermentation followed by a careful ageing process. With aromas of grated nutmeg and eucalyptus, this port is fresh and complex, showing hints of orange peel. Sourcing: Specially selected from higher altitude Grade-A vineyards. Nose: Grated nutmeg and eucalyptus. Palate: Fresh and complex with a hint of orange peel and a long peppery finish.

Grapes are cold stored overnight at 10ºC before being crushed with stalks (100%) in the granite lagares at Quinta da Gricha. Light maceration by foot treading and fermentation on the skins. After fermentation, the wine goes through an ageing period in seasoned oak casks for approximately 10 years. Filtered and ready for immediate drinking so does not require bottle ageing. Best enjoyed within 2 years of bottling. Serve chilled (8º-10ºC).

90 pts, Gold Medal, International Wine Challenge – “Intense nose with light caramel and oak balance. Classic white port with a hint of sage and acidity.”

Winery: Churchill’s Port & Estates
Appellation: Douro
Average age of vines: 60 years
Farming Methods: Sustainable agricultural methods certified by the SATIVA institute
Maturation: Filtered and ready to drink now, once opened, it will keep well for at least one month
Soil: A balanced dance of natural acidity, exuberant berry, and resinous pine and eucalyptus, supported by a mineral backbone
Varietal: Malvasia Fina, Rabigato, Côdega and Viosinho
Vineyard Orientation: 150 to 400 meters above sea level, South
Vineyard Size: 50 hectares

Wine	Scores	Downloads	Reviews
Churchill's Dry White Port NV	91 Wine Advocate The NV Dry White Port is a field blend aged for ten years in wood. Although a field blend with typical regional white grapes, I’m told it does emphasize Malvasia. It comes in with just 40 grams per liter of residual sugar. In perception, it is mostly dry, but not austere. There is just a bit of a tinge of sugar on the finish as it warms, but if you taste it next to a Devesa (also reviewed), you’ll see the difference between “dry” and “sweet” in this category. Dry White Ports may be even more unfamiliar to consumers than the sweet ones, but this is very nice and well worth a look. I am not usually as fond of the very dry ones, just as a matter of personal taste, but I liked it a lot. Opening with a whiff of brandy up front, it shows fine concentration and grip on the finish. Its brooding demeanor moderates as it airs out and warms, cut by just a bit of that sugar. It is tightly wound and very focused. I’m not sure this will be as fun to drink on its own as some of the sweeter ones, but it certainly can be used that way. However, it may be an even better pairing for certain types of cheeses and other foods. Experiment a bit–for some pairings this may be the missing link. This was bottled in May 2015 with a bar top cork. Note that the bottle I saw had no bottling date. The winery advised that that the labels would indicate such as I normally do not review NV bottles without some unique identifier. – Mark Squires, Dec 2015 92 Decanter Churchill were among the first shippers to commercialise a cask aged dry white Port. Made in resolutely traditional style and it shows beautifully in the glass: old gold in colour with a savoury-nutty-white pepper character on the nose, rich and slightly honeyed with a touch of dried apricot and peppery spice returning on the finish. Moreish to drink on its own, with a twist of lemon peel to sharpen it up or as a long drink served with tonic and a sprig of mint. – Richard Mayson Silver Medal Decanter World Wine Awards Peach and apricot along with orange zest, spices and flowers, round and broad with marmalade tang on the finish.	Bottle Image Label Image Shelf Talker Tech Sheet