"2016 is likely to be only the fourth fully declared vintage since 2000 and the first since the well received 2011s,’ said Richard Mayson, Port expert, author and regional chair for Port and Madeira at the Decanter World Wine Awards. ‘It is clearly an exceptional year when many growers took great risk to pick at the right time with some of the best grapes being harvested well into October,’ said Mayson.

Like most of Europe, we had a very wet, cool spring and early summer. The water table was replenished and plenty of terrace walls fell down. Flowering was delayed and we had to keep on top of any possible attacks of mildew. A wet start of the year was followed by a hot, dry summer. Warm days (25C) but cool nights made ideal vintaging conditions. Jorge had to be careful where to pick as there was some uneven ripening in the vineyard. Being small and focused we were able to pick section by section. As there was plenty of colour and structure from the grapes, we were careful not to extract too much.

The port was trodden by foot in granite lagares for three to four days with temperature control. The more complex lotes of 2016 were kept for 18 months in wooden oak 25 pipe tonels before being blended. The port will be bottled in August 2018.

Traditional port varieties, mainly Touriga Nacional and Touriga Franca with some Sousão from the older dry stone terraced vineyards at La Rosa.

Opaque colour. Very rich, dark chocolate aromas with some black cherry and mature fruit coming through. There is also a pleasing freshness to the port originating from its floral and cistus bouquet. The Quinta de la Rosa Vintage 2016 is a powerful wine with much potential but at the same time elegant and generous on the palate. Full of flavours, very complex with fine tannins that gives the wine a nobility and persistence. A great vintage made to give pleasure now and in the next few decades.

The Vintage will age well for many decades but can be appreciated when young. Drink as a digestif with cheese, chocolates or on its own. Remember to decant the port after it has thrown a deposit. This will happen after it has been in bottle a few years.

"The 2016 Vintage Port was bottled in August 2018 after spending 18 months in wood. Mostly Touriga Nacional and Touriga Franca, it comes in at 103 grams per liter of residual sugar. Rather nicely concentrated in terms of fruit flavor, this beautifully balanced Porto also has moderately ripe tannins, velvet for texture and a persistent finish. It coats the palate and delivers intense flavor on that finish, while the fruit is always lifted. Then, the tannins take over as the fruit recedes. Several days later, it was still drinking beautifully and it was surprisingly persistent, concluding with controlled tannic pop. The tannins may be ripe, but there are plenty of them. It took several days to open up again and become expressive again. There's plenty here to like, beginning with its enticing freshness and ending with the fact that it is delicious. Drink 2026 - 2065.
93 points."
(Mark Squires, The Wine Advocate # 239, Oct 2018)