Port.Club is a creation of Churchill’s Port -- the last founder-led port shipper and maker of some of the Douro’s finest premium ports. We love port, and we’re tired of hearing what port is and isn’t in today’s world of wine. So, we’re taking a stand.
We know things about port...
Port is fun. Port is art. Port is messy. Port makes a night into an evening and takes evening into morning. Port is meandering dinner parties, DMCs in quiet corners of loud rooms, that look in an old friend’s eye that says ‘the night is not over yet’. Port is past and future. Port is your grandfather looking across the table at your granddaughter. It’s that time you and your mates were all together. It’s the next time as well. Port is the Douro Valley – a place that if you haven’t seen, you need to right now. Port is people making beauty with their hands and feet. Port is abundance and decadence. Port is a fine wine kissed by spirit. Port goes really well with cheese. And pudding. And salty things. Port is just about the most badass thing you can drink straight from the bottle wearing a wrinkled wedding suit. Port makes any dinner better and any gesture more generous.
Everyone should have port in their bar out of both preference and principle. And that's where we come in.
We're on a mission to make sure that no home that knows better goes unfortified.
Johnny Graham was just 29 when he founded Churchill’s in 1981 – a move that took some cheek considering no one else had even tried for over 50 years. Blending the idealism of youth with a preternatural talent for, well, blending, Johnny became the voice (and nose) of his generation and built a port house that stands up to tradition and lives up to its big name.
Three things to know about our port
Churchill’s secret sauce is made-up of using ONLY Grade A grapes, traditional human methods of production (hands picking, feet treading, mouths tasting), and the passed-down wisdom of generations of port legends locked away in Johnny Graham’s brain and nose.
We practice sustainable agricultural methods and use only natural yeast for extended fermentation. This takes longer and is more expensive. We’re ok with it if you are.
Despite the big name, Churchill’s is just 40 people in Northern Portugal tending vines, making wine, and trying their best to sell it. Johnny still makes the wine and runs the company -- now with a little help from the next generation who’ve talked him into all sorts of things, like white port tonics and direct-to-consumer startups.