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  • Baronesa de Vilar Port Finish Reserva

Baronesa de Vilar Port Finish Reserva 2022

Douro DOC
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Baronesa de Vilar Port Finish Reserva 2022
Gorgeous, rich Portuguese red from 15th-generation winemaker Alvaro van Zeller. His family have been crafting fine ports since 1715 and now sumptuous dry reds, too. Using a trio of Douro grapes, aged in old port barrels, it’s brimful of spicy fruit.
£15.99 per bottle
Qty bottles:
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Wine Details

  • Red - Medium to Full Bodied
  • PortugalPortugal
  • Deep Crimson
  • Red blend
  • 10.125 Units
  • Vegan
  • 13.5% ABV
  • 750 ml
  • Vegetarian
  • 16 January 2030

Flavour Profile

Tasting notes
Velvety black fruit, lavish spice, oaky tones and grippy tannins
Allergy information
Contains Sulphites
The Story Behind the Bottle
Alvaro Van Zeller’s family are most famous for starting the finest port house of all time, Quinta do Noval. But their talents don't stop there. Since moving on, Alvaro has become famous for establishing the reputation of Douro’s dry reds. Ones like this gorgeous Reserva. Named after his grandmother, Baronesa combines the family’s two talents: lavish Douro reds and fine port. Made from three top grapes and finished in old port barrels, this red offers layers of richness. All the grapes are from the Van Zellers’ Douro vineyards, hand picked and gently pressed to extract their deep colour and floral aromas. Then 12 months in old oak barrels adds that dense spice, superb complexity and a long, velvety finish. Decant and enjoy slowly.
Alvaro Van Zeller’s family are most famous for starting the finest port house of all time, Quinta do Noval. But their talents don't stop there. Since moving on, Alvaro has become famous for establishing the reputation of Douro’s dry reds. Ones like this gorgeous Reserva. Named after his grandmother, Baronesa combines the family’s two talents: lavish Douro reds and fine port. Made from three top grapes and finished in old port barrels, this red offers layers of richness. All the grapes are from the Van Zellers’ Douro vineyards, hand picked and gently pressed to extract their deep colour and floral aromas. Then 12 months in old oak barrels adds that dense spice, superb complexity and a long, velvety finish. Decant and enjoy slowly.
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