According to winemaker David Guimaraens, the 2009 is just as good as the now legendary 1970 and 1992 Vintage. The 2009 has higher color intensity and tannin levels than we have seen in the last two decades. They also have the exceptional and typical fruit character, which is reflected in the beautiful, lush nose.
On the palate: impenetrable black colour. A classic Fonseca nose dominated by an exuberant, hedonistic fruitiness, thanks to the powerful interplay of aromas of dark blackberries and black currants, herbs and spices, seductive notes of coffee and cocoa and hints of plums. The thick velvety tannins give the wine a voluptuous density and integrate effortlessly with the lush pallet of flavors such as blackberry jam, dark chocolate and licorice. The tannins are also present in the finish, which fizzes in the aftertaste with notes of blackberries and black currants.
Storage: Bottles should lie horizontally, in a cool dark place. Matures slowly, develops and refines in the bottle for decades.
Serve: Decant and serve between 16 and 18ºC, in a suitable glass. Walnuts are an excellent complement to Vintage Port, as are various cheeses such as Stilton and Dorset Blue Vinny. So are dried fruits such as apricots or figs. Or just enjoy the unadulterated taste in a good glass with good company.
Tasting notes:
Jancis Robinson – 17.5+
Blackish purple. Gorgeous, luscious nose – really quite sure already! But in the mouth there seems to be only a small hole in the middle, a lack of pure fruit weight. Long and vibrato at the finish to an extremely dry tone at the end. This reminds me of a fortified version of a 2003 right bank bordeaux. Drink 2030-50.
Anthony Gismondi November 2011 – 93 Points.
Expect an expansive peppery, dried fig, blackberry jam nose with bits of licorice, black tea, tobacco, spice and grape notes. The attack is young, ripe and juicy, but with a largely tannic palate and great concentration. Black cherry jam, dried plums, tobacco, licorice, chocolate, pepper and black tea flavors. Lots of power, intensity and fruit that’s all on the sweeter side, warmer side. Will need 10-15 years of bottle aging to mature.
Stephen Spurrier August 2011 – 19/20 Points
… Spicy, compact fruit with an iron backbone behind the richness, energy and sweetness in Fonseca’s robust style, 2019 -2039
Richard Mayson May 2011 – 18.5 Points
Very good color, deep and opaque; closed on the nose, much more subdued than Taylor, underlying tight cassis-like fruit that underlies, perhaps a little toasty; again very elegant, initially gentle, firm with peppery tannins on the palate, quite dry in style, lovely soft cassis fruit that broke through on the finish. More my style than Taylor. Promising.
Kim Marcus, July 2012 – 95 points
This is gorgeous: lively and grapey, with good cut for the lush dark fruit and cedar aromas flanked by zesty acidity and tannins. A deep palate with a mineral rush and a finish of slate and iron. Best from 2016.
