The 2000 Vintage will be remembered for the immense concentration of its wines and for the small quantities produced. The wines are showing tremendous promise, with intense berry fruit aromas and full-bodied structure, which at this early stage is an excellent sign. The best wines should be cellared now till 2015 - 2025. 

Roy Hersh 96 points (2006): "Went through a recent modernization and the Symington's have upgraded their fermenting tanks and put innovative robotic lagares into use for this vintage 60% of the grapes came from these lagares. They are the first Shippers to use them in production of a Vintage Porto after experimentation over the past several years. The grapes for the Graham blend were grown at Malvedos, Quinta do Vila Velha and Quinta do Vale de Malhadas for the 2000 VP. Dark purplish-black with fully opacity. Fine aromas of plum and dark cherry which translates to the sweet grapey palate with some ripe, jammy, dark berry fruit as well."

James Suckling (2003) 98 points: "Graham is a shining example of an established Port house pushing the boat out to make even better wines through better viticulture and wine-making methodology. This is the greatest young Vintage Port from Graham I have ever tasted, and perhaps it will be better in the long term than the legendary 1948. It smells like freshly picked orchids, with loads of ripe, clean fruit and then turns full-bodied, medium-sweet and very powerful in the mouth with big velvety tannins. It lasts for minutes on your palate. There's great balance and class to this young Vintage port. Best after 2014."

Robert Parker (2002): 94 points

Vintage: 2000
Alcohol content: 20%
Volume: 75 cl
Grapes: Blend of traditional grapes from the Douro)
Cellaring: drink or keep for a few decades
Serving: 16 to 18 C
Last: 5 to 6 days after opening
Pairing: The best combination with Vintage is blue cheese such as Stilton or chocolate and/or fruit desserts. It's an amazing combination when paired with a foie gras or a good cigar.