Both the Douro valley and Bordeaux have held a long standing kudos with the British public for providing age-worthy and elegant wines. It seems fitting that, in 1999, the two great regions of the world came together to produce Post Scriptum de Chryseia.
Charles Symington, of Graham’s port fame, collaborates with Bruno Prats of Cos d’Estournel St Estephe fame to create the Chryseia project. So, the independent company, Prats & Symington Limited, was born. The aim was to produce Bordeaux elegance but from traditional Douro grapes, for which fortified wine was their only destiny. The ethos has regenerated a new vigour in the vignerons of the Douro, whereby, the Post Scriptum and sister-wine Chryseia are the iconic benchmarks.
The climate of the Douro is a far cry from the relatively mild one that is Bordeaux. The valley is a unique, harsh and inhospitable place where it is often a miracle that grapes even grow at all! The Douro is a hot place. It also struggles, in some places, to rain enough, close to or even just below the amount of water a vine needs to survive. Irrigation is forbidden in the DOP laws which provides further challenges. Coupled with this are very steep slopes of a largely granite and schist nature. This means it is not the most accessible crop. Harvesting must be done by hand, it is a very tough job indeed. Surviving is a way of life for a vine in the Douro. Centuries of tradition have, against all odds, consistently produced very fine wines. The Douro DOP is one of the oldest demarcated regions in the world, since as far back as 1756. Long may the tradition continue.
The 2015 vintage saw a blend of the noble port varieties Touriga Nacional (which brings silky tannins, aromatics and finesse) and Touriga Franca (depth, body and structure), of which 53% and 47% respectively. It is reminiscent of a classic Merlot Cabernet Sauvignon blend from Bordeaux. The weight, power and longevity is balanced by succulent dark fruits, spice and tobacco. The wine has spent 12 months in new and 2nd use French oak barrels with a prolonged period of skin contact post maceration. This helps promote further silkiness and elegance to the wine. It is deliciously full bodied wine with versatility for food pairings: Steak through to Paella. And it will age gracefully too.
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