Conceito by Barbeito White Port - please advise

[Vince K]

Hello to everyone!

I have a chance to buy the item, however, have no idea what is it- found that is kind of "vintage" White Port.

Does anyone have any experience on Conceito by Barbeito White Port?
Please share your knowledge.
Many thanks.

Vince

[Eric Ifune]

You sure it's vintage?
I've had the White Port. It's a white reserve, if I'm not mistaken. Nice for it's category. On the drier side.

[Vince K]

You sure it's vintage?
I've had the White Port. It's a white reserve, if I'm not mistaken. Nice for it's category. On the drier side.

"Vintage" is not my definition, moreover, I have to say that was a mention about aging ability...
BTW, Barbeito says that is about 100g/l sugar in the port- does it really on drier side?

[Andy Velebil]

If it is what I am thinking, it’s a slightly better basic white Port. Probably a good comparison in red Port terms would be a Grahams Six Grapes, Bin 27, etc. while probably very nice don’t expect extreme greatness.

it is not a vintage white Port, which last I checked was still not authorized by the IVDP.

[Eric Menchen]

BTW, Barbeito says that is about 100g/l sugar in the port- does it really on drier side?

The IVDP standard defines sweet as 90-130 g/l, so maybe drier than many (like Dows VP typically is drier than most other VPs), but not particularly dry. Semi-dry is 65-90, dry is 40-65 ...

[Glenn E.]

it is not a vintage white Port, which last I checked was still not authorized by the IVDP.

AFAIK it's not NOT authorized, but good luck getting it past the tasting panel as a Vintage Port when then only standards that they currently have for Vintage Port use the organoleptic qualities of a red.

I.e. as far as I know it isn't specifically prohibited, but there are also no standards available for getting it approved.

[Eric Ifune]

I'm assuming Barbeito vinifies similarly as they do for their Madeira. They pick early to maintain high acidity. This would also make the wine taste drier.

[Glenn E.]

If it is what I am thinking, it’s a slightly better basic white Port.

Found it online and Andy is correct. Here's a quote from Portugal Vineyards' listing:

Both wines styles are in the €39.45 retail price, not cheap for a port wine but still it’s small productions and the equivalent to a port reserve, not the regular young port that we use in our day to day consume.

Emphasis mine. So it's a White Reserve Port, one step up from a basic White Port.

[Vince K]

Thanks everyone!

I did a little research and found some intriguing on Wine Advocate: "Rita Marques ( Conceito ) suggested this should age at least as well as a good LBV—which might mean around 20 to 25 years or so, but let's be a little conservative..."

Conceito site says: "A kind of “White Vintage Port”, something that regulation doesn’t consider, thus, each year it’s identified by its Blend/Batch number. Blend/Batch 1 refers to the 2014 vintage."

That's why sugar content is different for each batch..

Seems it's worth to buy.
I will share my TN later.