Postage Quarles Harris & Ca. Lda.
This Fine Ruby Port is produced by Quarles Harris & Ca. Lda., a historic port house established in 1680. Shipped and bottled in Porto, the wine bears the portrait of R. Quarles Harris on its label and was distributed by Knud Jorgensen-Hellerup. As a classic fortified wine, it has been matured in wood, following the traditional methods of the region where fermentation is halted by the addition of grape spirit, preserving the natural sugars and achieving an alcohol content of 19.5%.
The wine originates from the protected Vinho do Porto designation in the Douro Valley of northern Portugal. Although named after the coastal city of Porto, where the wines were historically aged and exported, the viticulture and vinification take place further inland along the Douro River. Officially demarcated in 1756, making it one of the world's oldest regulated wine regions, the Douro is now recognized as a UNESCO World Heritage site. The landscape is defined by dizzyingly steep terraces built into the mountainsides, allowing for viticulture in a rugged terrain.
The terroir of the Douro Valley is characterized by its slate soils, which force the vine roots to dig deep in search of water. Shielded from the Atlantic coastal influence by the Marão mountain range, the region experiences a continental climate with very hot, dry summers and cold winters. These demanding conditions naturally limit the harvest yields, resulting in highly concentrated grapes that form the foundation of this classic Fine Douro Port.
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.
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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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