Editing Port wine (section)

===Late bottled vintage===
Late bottled vintage (often referred to simply as LBV) was originally wine that had been destined for bottling as vintage port, but due to lack of demand was left in the barrel for longer than had been planned. Over time it has become two distinct styles of wine, both of them bottled between four and six years after the vintage, but one style is fined and filtered before bottling, while the other is not.<ref name='Mayson 2015'>{{cite web|last1=Mayson|first1=Richard|title=Vintage Port|url=http://www.decanter.com/learn/vintage-port-283115/|website=Decanter|date=15 August 2014|publisher=Time (UK) |access-date=29 May 2018}}</ref>

The accidental origin of late bottled vintage has led to more than one company claiming its invention. The earliest known reference to a style of port with this name in a merchant's list is to be found in The Wine Society's catalogue from 1964, which includes Fonseca's Quinta Milieu 1958, bottled in the UK, also in 1964. By the 1962 vintage, LBV was being produced in Portugal and bottled as LBV.

LBV is intended to provide some of the experience of drinking a vintage port but without the need for lengthy bottle ageing. To a limited extent, it succeeds, as the extra years of oxidative ageing in the barrel does mature the wine more quickly.

====Unfiltered====
Unfiltered LBVs are mostly bottled with conventional driven corks and need to be decanted. After decanting they should be consumed within a few days. Recent bottlings are identified by the label "unfiltered", "bottle matured", or both. Since the 2002 regulations, bottles that carry the words "bottle matured" must have enjoyed at least three years of bottle maturation before release. Before 2002 this style was often marketed as "traditional", a description that is no longer permitted. Unfiltered LBV will usually be improved by extra years in the bottle.<ref name='Mayson 2015'/> It can age as long as vintage ports and are very difficult to identify as LBVs when inserted into blind tastings of vintage ports.

====Filtered====
[[File:Kedem New York State Port.jpg|thumb|upright=0.5|A bottle of filtered [[New York wine|New York State]], [[Kosher]] port wine]]

The filtered wine has the advantage of being ready to drink without [[Decanter|decanting]] and is usually bottled in a stoppered bottle that can be easily resealed. However, many wine experts feel that this convenience comes at a price and believe that the filtration process strips out much of the character of the wine.<ref>{{cite web|url=http://dailynews.com/wineline/ci_3870050|publisher=L.A. Daily News|first=Larry |last=Lipson|title=To filter or not to filter? That is the question|date=26 May 2006|access-date=28 September 2006|url-status=dead|archive-url=https://web.archive.org/web/20060902101625/http://www.dailynews.com/wineline/ci_3870050|archive-date=2 September 2006}}</ref>

Typically ready to drink when released, filtered LBV ports tend to be lighter-bodied than vintage ports. Filtered LBVs can improve with age, but only to a limited degree.