Situated at 1,200 feet above sea level, the vineyards in the Pinhão valley are perfectly suited for the "Malvasia Fina” white port grape, providing it with all the necessary acidity and balance. This is a White Port that makes a statement. Full flavoured with a dry nutty finish, it’s naturally rich, golden colour is the result of 10 years ageing in wood. The extent of extra ageing gives the white port a balance and smoothness which puts it firmly in a class of its own.
"Clear and bright orange-brown. Quite rich, nutty nose with hints of raisins. Off-dry, rich palate with nutty flavours and a long, fruit finish." – Decanter – July 1996
"This oddity is made from white grapes. With one extremely notable exception, white Port is rarely worth taking seriously, even though the good ones can make a refreshing aperitif, if mixed with ice and tonic or soda. The exception is Churchill’s White Port, which is completely different in character. Made in small quantities of around 2,000 cases, Churchill’s has a nuttiness with sweetness and acidity well balanced from nose to finish. An outstanding aperitif, I’d drink it for breakfast, lunch and dinner." – The Sunday Review – Richard Ehrlich
"High up in the Douro valley, the vineyards are suited to growing Malvasia Fina, the white Port grape, and Cordiga and Rabigato which join it in Churchill’s blend. In an attempt to make a white Port "for all seasons” this wine receives long oxidative ageing in oak – traditional for red Port but unusual for whites. Served chilled, it can match food as easily as it can be drunk on its own. Amber with tawny hints, there is a cheesy richness to the nose with notes of oranges and spice. Ripe, sweet and complex, the palate has very firm, crisp acidity and good concentration and length." – Decanter – Buying Guide – July 1998
"Rich and mid-gold in colour, the flavour is peel, which means that it is best drunk neat. This Port can also partner various foods such as smoked salmon, prawns cooked in garlic, cheese and tarte tatin, as well as variations in this apple-pie theme." – Evening Post – Oct. ’99
"Ripe, dry fruit mingles with lots of nutty characters on the full palate and nose bursting with apricot. This one shows good length to boot." – Wine Challenge – Oct. ‘88