Crusted Port – the next thing from Quevedo

Have you asked my grandfather five years ago if we produce Crusted Port, he would have replied: “What is that?”. Maybe you react like him when hear the words Crusted Port. So, lets clarify what is Crusted Port: a high quality Port, that will throw a crust after a certain period of aging in the bottle. It has to age for at least three years in the bottle and has to mention the bottling year.

And guess what, we are going to make a Quevedo Crusted Port. As far as my research goes, it looks like we are going to be the first Portuguese Port Wine family to have a Crusted Port. Please correct me if I am wrong. Other Crusted Ports currently on the markets are: Churchill, Dow, Fonseca, Graham and Niepoort.

We plan to make only 1.500 bottles of it, so it is going to be a very small edition with a very long waiting time, as we will bottle it next weeks, leave it in the bottle for three years and only then releasing it to the market. I know, no one likes to wait but without all these months the crust will not develop in the bottle, and we do not want an uncrusted Crusted Port!!!


20 Comments Added

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  1. Gunnar Friday June 15th, 2012 | reply
    Hi Oscar Maybe a stupid question but how do you expect the characteristic of the crusted port to differ from the other port wines you produce?
    • Oscar Quevedo Friday June 15th, 2012 | reply
      There is no stupid questions Gunnar! This Crusted is a blend of Ports from the last harvests, 4 in total, and represent well what we have best made in the last years. It is unique in the sense that the comparable Ports such as Vintage and LBV are single harvest and on a Crusted we can bring the best of few different harvests.
  2. Alex Monday June 18th, 2012 | reply
    That is a real surprise! What exciting news. Would you be happy to share with us the vintages which have been used in the blend of the crusted port? I can't wait to try it. I am a real fan of Crusted Port.
    • Oscar Quevedo Monday June 18th, 2012 | reply
      Sure Alex, we are going to use four different vintages, 2008, 2009, 2010 and a bit of 2011! Hope I can share our Crusted version with you very soon!
  3. Andy Velebil Wednesday June 20th, 2012 | reply
    Oscar, Fantastic news. I look forward to trying it at some point, love me a good Crusted.
  4. Eric Thursday June 21st, 2012 | reply
    Now what are the odds we'll be able to find some of this in the United States when it is released?
    • Oscar Quevedo Thursday June 21st, 2012 | reply
      Hi Eric, Michael Grisley, our importer, is making a great job opening new markets and states for our wines. Almost 20% of the total number of states!!Not yet in Colorado, but I hope we can change that soon!
  5. Moses Botbol Thursday June 21st, 2012 | reply
    Count me in for a two cases!
  6. Dries Tuesday July 3rd, 2012 | reply
    Very nice Oscar. This is what I like about Quevedo: continue innovating, explore new markets and retain a high quality!
  7. Dries Tuesday July 3rd, 2012 | reply
    btw, You can count me in for a case ;)
  8. Tom Archer Wednesday July 4th, 2012 | reply
    Crusted port was the style that first made me realise that quality ports were very special, and I've had a soft spot for them ever since. So it's particularly pleasing to see such a positive reaction to a new producer embracing the style, and especially the interest from countries that have little history of buying crusted ports in the past.
  9. Jorge Thursday July 5th, 2012 | reply
    Parece ser um projeto muito interessante e so s'espera encontrar um Porto Crusted de alta qualidade...
  10. Frank Monday July 16th, 2012 | reply
    I have always thought sediment in wine was something to avoid, but here it is the opposite. What does it add to the port? I enjoy reading about your winery, and your blogs. thank you
    • Oscar Quevedo Monday July 16th, 2012 | reply
      Hi Frank, you will never find sediment in a bottle of a very commercial wine, a Yellow Tail, for instance, as they are carefully filtered. But age worth wines, those that develop in the bottle, usually more expensive and of much better quality are bottled after light filtration, if any at all. Winemakers in this case try to preserve the best quality of the wine, regardless if it will develop sediment after some months in the bottle. For this reason, decanting is recommended for older and better wines, because these are bottle unfiltered and will develop sediment after some time. Sediment in the end is a signal of quality. Also in the case of the Crusted Port. I hope it has helped. Better explanations are welcome!
  11. Frank Sunday July 22nd, 2012 | reply
    The local wine/port retailer had a very small selection of port and knew nothing about crusted ports, so that experience will have to wait! If the oldest port you will use to make the crusted port is already 4 years old would not most or all sediment have settled out and any crusting and subtleties come from the younger ports in the blend ?
    • Oscar Quevedo Monday July 23rd, 2012 | reply
      That's right Frank, the older the Port, the less potential for the crust to develop. But at the same time, it will had complexity and maturity to this blend!
  12. Andreas Nielsen Wednesday August 29th, 2012 | reply
    Hey Oscar Thanks for a great tasting yesterday. Excited to hear about the crusted port - please count my in for a case. Cheers, Andreas
    • Oscar Quevedo Thursday August 30th, 2012 | reply
      Hi Andreas, it was great to see you too! Take care

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