Crafted from Touriga Naçional, Tinta Barocca and Souzão, the Duoro’s quintessential Port varietals and utilizing artisanal winemaking techniques; including natural fermentation, foot-treading, basket pressing and maturation in seasoned large casks for eighteen months prior to hand bottling unfiltered and unfined. The total production of the Peter Bayly’s Cape Vintage Port 2006 amounts to 6200 half-bottles or a total of eight barrels.
A pitch black centre and garnet hued rim invites one into a bouquet bursting with aromas of black hedgerow fruits, plum, “fynbos”, mulling spices and undertones of new leather, cacao, liquorice and brandied apricots. Black cherry, macerated brambles, plump fresh plums, cracked pepper, all-spice, fynbos, liquorice and “meaty” undertones all vie for attention from the taste buds. The palate is complex, dense and the finish is, characteristic of only the finest Cape Vintage Port, dry and endless with the lingering twang of liquorice and spicy brandied fruits.
The Peter Bayly Cape Vintage Port 2006 can be drunk now or over the next two decades. This wine is a perfect accompaniment to: Springbok pie with stewed quince and roasted root vegetables; loin of Kudu wrapped in Prosciutto and served with pan-fried forest mushrooms, boiled baby potatoes and watercress salad; traditional Sunday Roast beef or leg of Karoo lamb with roast potatoes, Yorkshire puddings and all the trimmings; duck and cherry pie with sweet potatoes and roast butternut; a waterblommetjie potjie with oven roasted sweet potatoes and puffy rice, or that quintessential Cape comfort food, Bobotie with yellow-rice, home-made chutney and sweet potatoes. Alternatively, serve this fine Cape Vintage Port with whichever rustic dish you love most, or crack open a bottle with a bunch of good friends and family and enjoy it with a selection of mature cheeses, cured meats, dried fruits from the Klein Karoo, green fig preserve and crackers or farm style bread. This is a wine meant for jovial enjoyment.