Corney & Barrow Ruby Port


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An accessible, easy-drinking ruby port, rounded and food friendly – delicious slightly chilled

Corney & Barrow Ruby Port




An accessible, easy-drinking ruby port, rounded and food friendly – delicious slightly chilled




Corney & Barrow has been working with Cristiano van Zeller from the late Nineties. Cristiano is a tremendous ambassador for the Douro Valley and has been a lynchpin in raising the profile of the Valley for both table wines and port. The improvements made in viticulture and winemaking over the past two decades is extraordinary and Cristiano flies the flag with energy and passion. The Van Zeller history in the wine trade coincidentally mirrors that of Corney & Barrow, being founded in 1780. The family were involved in shipping until they sold to other merchants in the middle of the 19th Century. Cristiano van Zeller’s great grandfather then re-acquired the company in 1932/1933 but it was sold once more in 1993. Cristiano, happily, took back complete control in 2006, looking after an expanded portfolio, including his original property Vale Dona Maria.  A real friend to Corney & Barrow, we have bought Vale Dona Maria for so many years but are delighted now to have built on our relationship with this our House Ruby Port


Vineyard Information

Location The grapes come from many locations within the Cima Corgo & Douro Superior regions, Douro, North Portugal

Climate Maritime/ continental. There is oceanic influence but the summers can be torrid, the winters bitterly cold


Winemaking Details

Grape Variety The grape varieties  here are many and varied – typical Portuguese field blends, which will include Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Barroca and Tinto Cão and many others

Fermentation Take place in stainless steel vats and go through 1 day pre-fermentative maceration and 2 days fermentation

Maturation An average of 3 years in large oak vats


Tasting Note

Deep, bright, jet-ruby, this is a beautiful colour, intense, almost opaque. The nose is reminiscent of warm Eccles cakes, with luscious, sweet, raisined fruit, supple and seductive, complemented by a peppery breeze. Mellow and generous, this is very flexible with food, complementing such a variety of ingredients fruit, chocolate, Pasta del Nata (naughty Portuguese caramelised custard tarts) hard cheeses, Roquefort and Stilton. Fabulous at Christmas it is lovely all year round, served slightly chilled





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