From a very classic Vintage year, and mainly aged in the Douro before being transferred to Vila Nova de Gaia, it is very much into the Barao de Vilar style. Old exotic wood, citrus and dried black fruits, slightly lifting on the nose with good amount of freshness. A wine with great balance and complexity.

Mark Squires (Robert Parker 2016) 95 points: "The 1963 Colheita Port, coming in at 142 grams per liter of residual sugar, is brilliant. Lush and gorgeously constructed, it shows off its power and its intensity of acidity on the finish, but also its remarkable viscosity and intensity of flavor. It is often wonderful, frequently fabulous. It's a beauty that touches all the bases."