My favorite of the three tawnys reviewed in this segment is the 20 Year Old Tawny. It offers an amber color, a spicy, tobacco, cedary, smoky, complex nose, dense, rich flavors that belie the color’s aged, feeble look, and an expansive personality. It is a classic example of how delicious and complex a 20 year old tawny port can be. Tawny ports are aged in wood from essentially a solera system for the number of years indicated on the bottle. In most cases I prefer the younger ten or twenty year Tawnys to the ancient forty to fifty year old wines, but it is really a matter of taste. I tend to like more fruit rather than the oxidized and aged characteristics of the very old tawnys.
THE AGED TAWNIES reflect the art of oak ageing ; tawny port develops a rich creamy texture from the wood becoming more intense, golden amber in colour. Over times it takes on complex characteristics of walnuts,dried Tasting Notesfruits and spices with a long peppery finish. Classic old Tawny colour with golden highlights.This port as an elegant bouquet reminiscent of dried fruit and almonds which gives it its distinctive character. Elegant velvety and concentrated on the palate it as an attractive lingering finish.
Analysis: Alcohol 20 % vol
Residual Sugar 120 g/dm3
Total Acid 5,5 g/dm3
Barrel Type: old oak barrels of 640 liters.
Bottling Date: Bottled according to demand.
Barrel Time: The old tawnys spend their entire life in barrel until the moment of the final blend.
Vintages conditions: no notes available.