APICIUS. THE TIRELESS QUEST FOR THE BEST DOURO HAS TO OFFER.
Inspired by the world's oldest cookery book, Apicius illustrates the relentless quest for the best.
The best ingredient, the best combination, the best drink. With this focus and a constant drive to explore, to find and to deliver an unrivalled product of superior quality, Apicius turned the ambition and daring of Marcus Gavius Apicius into the brand's own approach. The eccentric 1st century Roman gourmet, whose life's purpose was to transform noble and refined foods into unique recipes, drives and enhances the roots and values of the brand.
The Apicius brand, just like the recipes in that book, also aims to present the best the Douro has to offer to the market, with the uniqueness that is recognized for this region alone. Although the history of the area stretches back to 1756, Apicius believes that the immensity and quality offered by the Douro allow it, even today, to continue to create, to innovate and to find rarities within that which is the world's first Demarcated and Regulated Wine Region. It is still able to surprise and delight the connoisseurs of these wines.
Apicius is driven by the constant ambition to elevate the palate and raise its sophistication as well as to obtain the best possible result from the best grapes. The eternal dissatisfaction of Apicius conveys the spirit and nobility of the figure who gives his name to the brand, striving to achieve a superior, consistent and high-quality positioning for a rarity that only this region has been able to preserve to this day.
SINGLE HARVEST TAWNY
1971
PORTO COLHEITA
It took five decades of resting, some of which of anxiety and significant uncertainty, to bring this patiently guarded rarity to this present day, “forgotten” while ageing, a paradigm of the evolution of the best old Ports, which we now present.
A veritable gift of time, which we decided to bring to life in an unrepeatable manner in this jubilee year of its harvest, in 500 exclusive bottles, numbered and signed, presented in a special edition that consists of special packaging, a booklet telling its history and a certificate attesting to its authenticity.
This is an extremely rare harvest, quite probably the rarest harvest from the 1970s; APICIUS 1971 Single Harvest Tawny Port is thus a Port that is unparalleled and unique in every way, one that will astound all those who have the pleasure and the privilege of tasting it, drinking it… and sharing it.
THE PERFECTION OF THE ETERNAL QUEST FOR THE BEST.
APICIUS 1971 Single Harvest Tawny Port is most probably the last tawny Port from the 1971 harvest kept in casks up to the present day. It was aged for 50 years in three French oak half casks and may still be kept in the bottle for a few more years.
Almost as though a superb spice, APICIUS 1971 Single Harvest Tawny Port motivates and drives the palate's elevation and sophistication while maintaining the brand's consistency, superior quality and audacity that gives it its name.
This is an exceptional Port, with half a century of history, which will remain in the memory of all, especially those who will have the opportunity of tasting it.
Reserve
An ode to the incomparable singularity of the Douro Demarcated Region.
Bright mahogany core that fades to a broad amber rim of discreet olive-green hints.
The first impression is balsamic, with sawed oak and cedar making for an opulent nose, a core of brown sugar, cane honey, coffee beans and walnuts, with subtle buttery notes and delicate saline notes, a touch of curry and small sweet and sour notes of wild honey and green tea; always in a crescendo of aromatic complexity, always elegant, with nuances of wildflowers, pollens and dried herbs; all always accompanied by a slightly woody and balsamic background, reminiscent of cardamom, with touches of black pepper and tobacco leaf.
It is full, sweet and very long on the mouth, with evident notes of walnuts, dried tangerine peel, coffee and cardamom, in a surprising crescendo all-encompassing, unctuous and very fresh, with exceptional acidity. Almost unending, leaving lasting balsamic flavours and sweet and sour notes of dried physalis and wild honey.