1965 Reserva Tinto Viúva Gomes Colares 0,65l

A rare, historic Colares red from the 1965 vintage, this Reserva Tinto offers a remarkable glimpse into Portugal’s pre-modern wine heritage. Made from traditionally own-rooted Ramisco vines and matured for decades in bottle, it is defined by maritime freshness, savoury complexity and an unmistakable sense of place rather than by power or exuberant fruit. Presented in its classic 650 ml bottle, it is a compelling choice for collectors and experienced wine enthusiasts.

Tasting Notes
The wine shows a mature brick-red to garnet colour with tawny reflections. Its evolved nose reveals dried cherry, tobacco, leather, forest floor, fine herbs and subtle balsamic nuances, with an underlying impression of coastal air and salinity. On the palate it is light to medium-bodied yet surprisingly focused and vital, combining lively acidity with mature, pronounced tannins, mineral tension and a long, savoury finish marked by iodine and maritime notes. This is a fully mature wine whose condition will depend greatly on storage, fill level and cork integrity. Well-preserved bottles may still display remarkable freshness and structure, though the experience is likely to be delicate, evolving and individual rather than generous or fruit-driven. Its appeal lies in its rare, archaic complexity and historical character.

Production
The wine comes from Colares, one of Portugal’s smallest and most distinctive regions, located on the Atlantic coast west of Sintra. Ramisco vines are traditionally planted on their own roots in deep sandy soils, which historically helped protect them from phylloxera. The maritime climate, shaped by salty winds, mild temperatures and high humidity, contributes to Colares’ hallmark acidity and longevity. The 1965 vintage was made according to traditional methods, with fermentation in a large vat followed by extended maturation in large casks made from exotic woods. Documented analysis records 11.2% alcohol, 7.1 g/l total acidity and a pH of 3.4; the natural cork was replaced in 2000.

Food & Serving
Serve at 18–19°C. Stand the bottle upright for several hours before opening, then remove the cork with great care. Gentle decanting may be appropriate, but the wine should be monitored closely as it develops in the glass, since very old wines can be fragile. Its savoury, earthy profile pairs beautifully with game such as braised venison, pigeon and duck, as well as mature beef, mushroom dishes, root vegetables, truffle and firm, aged cheeses.

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