Rich tawny in colour with hints of brick. The palate has an elegant combination of flavours - dried apricots, honey, roasted nuts, spices and vanilla. This is an endlessly complex wine that unfolds smoothly and develops in the mouth. The finish is exceptionally concentrated, balanced and long. Serve this chilled in a tulip-shaped wine glass to allow the perfumes to express themselves.
- Feature(s): Sustainable
- Winemaker: Luís Sottomayor
- Alcohol (ABV): 20 %
- Acidity: 5 g/l
- Residual sugar: 115 g/l
- pH: 3.55
- Case barcode: 35601083001630
- Bottle barcode: 5601083001639
The soil in the Douro Valley is made up of schist - a slate-like metamorphic rock that is poor in nutrients and has useful water retention properties. The nutrient poor soil forces the vines to lay down deep roots which in turn allow the vines to produce high quality but low yield grapes. The vines are grown on terraces cut into the steep hillsides of the Douro Valley. The terraces are walled with cut schist to prevent erosion, otherwise torrential rains would wash loose stones down the slopes and into the river. Each terrace can hold up to three rows of vines. Tawny ports themselves are field blends. Each year different quantities of the same varietals will be used to recreate the profile of the blend.
Grapes for Sandeman ports are hand-picked and harvest timing is decided depending on the intended style. For tawnies, grapes are picked with an acidity structure which emphasises freshness in the final bottled wine, as this is crucial for creating balance in wood-aged styles. They are also more delicate and aromatic than the grapes used for bottle-aged ports (e.g., late bottled vintage and vintage styles). The grapes are destemmed and crushed before fermentation at controlled temperatures, with skin maceration to extract tannin, colour and flavour. For tawny styles, this takes place in stainless steel tanks with punch downs and pumping over. The moment of fortification with a neutral grape spirit is chosen by the winemaker following strict control of fermentation temperatures and must densities according to the vine variety, maturation stage and the final sweetness required. After the harvest, the wines remain in the Douro until the following spring, when they are taken to Vila Nova de Gaia and enter Sandeman's centuries-old lodges for ageing in small, used oak barrels. Over the years, the wines selected for this 20 Year Old Tawny are carefully tasted, analysed and racked from lees. The final blend is from a selection of wines between 15-40 years of age, blended to maintain consistency and character.
International Wine & Spirit Competition
Decanter World Wine Awards 2018
International Wine Challenge 2018
International Wine Challenge 2017
Decanter World Wine Awards 2017
Sommelier Wine Awards 2017
Decanter World Wine Awards 2016
International Wine Challenge 2016
International Wine & Spirit Competition 2016