Quinta do Vallado 20 year Old Tawny
Overview
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The Quinta Do Vallado 20 year-old Tawny is rich and nutty with aromas of dried fruit and cigar. The palate is voluptuous and round, ending with a satin finish. |
Wine Facts
Winemaker Notes
Port is a fortified wine made primary from Touriga Nacional, Touriga Franca, Tinta Roriz, and Tinto Cão (plus around 75 other indigenous grapes) that are hand-picked from the wineries Estate vineyards. Port wines are intended to be sweet, so fermentation is arrested half way through the process, before all the residual sugar has been fermented. Fermentation is halted through the addition of grape spirits, thus fortifying the wine. The wine is aged in 600 litre oak casks for years during which time the complex aromas and flavors become thoroughly integrated and the distinct hue develops.
Serving Hints
A terrific after-dinner drink, this Port is the perfect accompaniment to dried fruits, nuts and cheese.
Producer: Quinta do Vallado
Region: Douro (DOC)
Country: Portugal
Wine Composition: Blend of Old Vines Tinto Roriz, Tinta Amarela, Tinta Fraca and others
Alcohol: 20%
Total Acid: 4.8 G/L
Residual Sugar: 119 G/L
pH: 3.55
Port is a fortified wine made primary from Touriga Nacional, Touriga Franca, Tinta Roriz, and Tinto Cão (plus around 75 other indigenous grapes) that are hand-picked from the wineries Estate vineyards. Port wines are intended to be sweet, so fermentation is arrested half way through the process, before all the residual sugar has been fermented. Fermentation is halted through the addition of grape spirits, thus fortifying the wine. The wine is aged in 600 litre oak casks for years during which time the complex aromas and flavors become thoroughly integrated and the distinct hue develops.
Serving Hints
A terrific after-dinner drink, this Port is the perfect accompaniment to dried fruits, nuts and cheese.
Producer: Quinta do Vallado
Region: Douro (DOC)
Country: Portugal
Wine Composition: Blend of Old Vines Tinto Roriz, Tinta Amarela, Tinta Fraca and others
Alcohol: 20%
Total Acid: 4.8 G/L
Residual Sugar: 119 G/L
pH: 3.55
Press Highlights
95 Pts - WineReviewOnline.com, Dec 2014
93 Pts - Wine Advocate, Dec 2015
93 Pts - Wine Spectator, June 2011
90 Pts - Wine Enthusiast, Apr 2015