Porto Gran Cruz 1989
The Porto Gran Cruz 1989 is a Vintage Port produced by Gran Cruz. Sourced from a single harvest in 1989, this fortified wine was aged in oak casks before being bottled in 1992. Following its bottling, it was left to mature in the producer's wine cellars located in Vila Nova de Gaia. The wine has an alcohol content of 19.5%.
This Vintage Port originates from the Porto appellation within the Douro Valley in northern Portugal. Officially demarcated in 1756, Douro stands as one of the world's oldest regulated wine regions and is recognized as a UNESCO World Heritage site. The landscape is defined by steep terraces built into the mountainsides along the Douro River, allowing for viticulture in a rugged environment. The region's continental climate, shielded from the Atlantic by the Marão mountain range, brings very hot, dry summers and cold winters.
The vines in the Douro Valley grow in soil composed primarily of schist, which forces the roots to delve deep in search of water. These harsh conditions naturally limit the harvest yield while producing highly concentrated grapes. As a traditional Porto DOC wine, the fermentation process is intentionally halted by the addition of grape spirit. This method preserves the natural sugars of the grapes while raising the final alcohol volume, creating the classic fortified style that defines the region.
The history of the wine
Below, you can delve into the history of this wine — its producer, grape, area, and region.
Douro
The Douro in northern Portugal is one of the world's oldest demarcated wine regions, delimited as early as 1756. On dizzyingly steep schist terraces along the Douro river, the grapes that yield the famous Port wine ripen. Today, excellent dry red wines are also made from native grapes such as Touriga Nacional and Touriga Franca. The wines are deep, concentrated and mineral.
When this wine was made, the world looked very different. Here are some of the stories that unfolded while this bottle quietly aged in its cellar.
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How it handles
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Storage
Store the bottle horizontally at 12–14°C and avoid direct sunlight, vibrations, and temperature fluctuations.
Opening
Allow the bottle to stand upright for 24–48 hours before opening to allow sediment to settle. Use a professional corkscrew and open carefully.
Enjoyment
Serve at 17–18°C and be patient – there is a great difference in how and how quickly wines open up when they are aerated.
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