Late Bottled Vintage Port (LBV Port)

LBV stands for Late Bottled Vintage. It is made from grapes harvested in a single year, then aged in oak casks for four to six years before bottling. This distinguishes it from true vintage port, which is bottled after just 18 to 24 months and continues ageing in bottle for decades. LBV has done most of its development in cask and is ready to enjoy on opening.

Yes. Unlike vintage port, which often needs years or decades in bottle before it peaks, LBV port is released ready to drink. You can open a bottle and serve it straight away. Filtered LBV ports, which make up the majority of the range here, pour cleanly from the bottle. Unfiltered LBV ports, such as the Quinta do Noval and Fonseca expressions, may show some natural sediment and benefit from a brief decant.

Filtered LBV ports are made to be drunk young and do not improve significantly with extended cellaring. Unfiltered LBV ports, which are bottled without fining or filtration, are closer in character to vintage port and can develop further complexity over three to five years in bottle.

Filtered LBV does not need decanting. Unfiltered LBV may show a natural sediment, particularly in older bottles. If you see sediment, stand the bottle upright for a few hours, then pour carefully. A brief 15 to 20 minutes in a decanter will also allow the wine to open up.

LBV port is full-bodied and rich, with dark fruit at its core — blackcurrant, blackberry, plum and black cherry are common descriptors. There is usually a sweetness balanced by firm tannins, with notes of dark chocolate, dried fruit and spice on the finish. The style varies by producer: Taylor’s LBV tends toward structure and length; Graham’s is richer and more plush; Kopke shows more elegance and freshness.

An opened bottle of LBV port will keep well for three to four weeks if re-corked and stored in a cool, dark place. A vacuum wine stopper will extend this further. Unlike table wine, the higher alcohol content in port means it is much more resilient once opened.