40 Year Old Tawny Porto
Alluring, with a warm date and gently mulled fig and peach core gliding through, while light alder, bitter almond and candied ginger notes add sparkle and texture along the edges. Frankly sweet through the finish but with the energy for balance. Drink now.
This superb example of aged tawny Porto is made from selected grapes from the best vineyards of the Cima Corgo and Douro Superior. Taylor Fladgate is an area leader in winemaking technology, as one of only three Porto producers to pioneer the development of piston fermenter techniques, called Port Toes, that extract significantly greater lavor and aroma than conventional pump-over fermentation. Fermentation is halted by the addition of grape spirits before all the residual sugar has been fermented, creating a sweet, fortified wine. Individual wines produced in different vintages are aged in 600-liter oak casks for years, over which time they will lose their young, dark purple-black color to gain the distinctive “tawny” hue from which the wine takes its name. As tawnies age, the wines take on increasingly more nutty flavors and become more concentrated as the barrels lose 3% of their volume every year (the “Angels’ Share”) to evaporation. The 40 Year Old Tawny is a blend created using tawnies with an average of 40 years of aging.
Touriga Nacional, Touriga Franca, Tinta Barroca, Tinta Roriz, Tinto Cão, Tinta Amarela
Average of 40 years in neutral oak
With an intense amber, tawny color, the wine has voluptuous, spicy, tangy marmalade and nutty aromas withraisiny notes and toast from the long aging in cask. The full palate is very rich, with concentrated flavor and hasa long, mellow finish.
A glass of chilled 10 Year Old makes a delicious aperitif, but is equally good matched to a hard, nutty cheese or a pudding such as apple pie, tarte tatin, baked figs, orange tart, (leave the peel on some of the orange) caramel tart, or cooked strawberries with pepper. The 20-Year-Old is excellent with crème brûlée, honey and almond cake and cheeses such as Parmesan and Manchego. Serve it in place of a Sauternes or Gewurztraminer with a delicate foie gras and brioche. The acidity of the 20 Year Old cuts perfectly through the richness of the paté.