Intense brown color with reddish reflections. Very aromatic, with ripe, dense fruit combined with notes of dried fruit and a slight sensation of white pepper. The almost 10 years in wood have given it a more syrupy side, with exotic notes of dark chocolate and vanilla. In the mouth it is exuberant and explosive, but with perfect harmony of flavours. Long and enveloping finish.

Maynard’s is the flagship brand of Fernando and Alvaro Van Zeller’s Vinihold’s company. Named after the first established English Port wine shipper in Oporto, the Maynard’s brand honors the story of the late Walter Maynard, born in 1652, an illustrious ancestor of the van Zeller family through his marriage to Dorothea Augusta Kopke, recorded as one of the first traders to ever export Port wine to England. The brand has a premium positioning evident in every detail, from the selection of wines to the final presentation of the product itself, particularities that make all the difference, the paradigm of a unique product with centuries of tradition.

Walter Maynard is the name of one of the oldest wine merchants to have shipped Port back in 1652. He was appointed Consul in Oporto by his brother Thomas, who was English Council in Lisbon, by order of King Charles II in 1659. The 1st family link with the van Zellers come through marriage of Dorothea Ignacia Wittingham with Johan Moring, which her mother-in-law was Marianna van Zeller, married with Jacome Moring. Later, her great-granddaughter Dorothea Augusta Kopke who was Walter Maynard's 5th generation of descendants, married with Roberto van Zeller. 3 centuries later, representing the 15th generation is our manager for the US market, Mariana van Zeller. Nowadays, Maynard's stands for a complete line of premium ports, honoring the late memory of their illustrious ancestor.

One of the most memorable harvests in history! The winter that preceded the 2011 harvest was the coldest and wettest of the last 30 years. As usual, the budbreak occurred in the middle of March and the rain and warm weather in April led to vigorous growth. At the beginning of May the dry conditions set in and practically no rain was recorded in the eastern area of the Douro until the end of August. The vines were, however, able to draw on the abundant water reserves accumulated in the previous winter and the bunches developed under ideal conditions. Veraison took place a little earlier than usual on June 15th. August was hot and dry, with occasional and well-timed rains, leading to a perfect end to ripening and producing an enviable and faultless harvest. Grapes were hand harvested, at their ideal point of ripeness, into 20 kg crates and cooled down overnight in cold chambers. After destemming and gentle crushing, the grapes were placed in stainless steel vats during skin contact and fermentation processes. At the end of fermentation, the wine was transferred to 600L casks where it aged until the perfect moment for bottling was decided.