The 2009 Fonseca shows consistent notes to its release. It was a small production of 6,300 cases compared to the average of 11,000. It has a quintessential, primal Fonseca bouquet with voluptuous sloes, blackcurrants, kirsch and sweet fig all suffused with glycerin. The palate is succulent on the entry, but the copious nascent black fruit belies the structure underneath. (Indeed, this vintage has the highest anthocyanin count.) This should evolve into a magnificent port. Drink 2035-2050.”
Fonseca vintage ports are marked by a style of great fruit richness, voluptuousness and firm tannic backbone. Their initial flavors of opulently concentrated black fruit and jammy spice evolve to reveal complex, silky impressions of dried currants, rose petal and dark chocolate with ending in a long, seductive finish.
Pairs well with blue cheese and desserts made with dark chocolate or berries. It should be decanted before serving due to sediment in the bottle.