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Graham’s 1983 Vintage Porto
Although Vintage Port is aged in cask prior to bottling, the wine spends the greater part of his life maturing and developing in the bottle. Such further development causes the wine to throw a heavy sediment which is an important characteristic of Vintage Port. Care must be taken, however , that this sediment does not get into one’s glass, and in order to avoid this we recommend that the bottle be placed in an upright position for several hours before the wine is served and that it then be decanted. Draw the cork carefully and pour the wine slowly into the decanter ensuring that the deposit is left in the bottle. Note that Vintage Port should always be stored lying down.