The oldest of Sandeman’s age indicated Tawnies has a bright tawny colour in the glass. The nose is intensely scented with a massive bouquet suggesting vanilla, spice and honey and the palate is a complex mouthful of spiced dried fruits and roasted nuts. The wine unfolds smoothly and reveals a superb balance of long wood ageing and vibrant fruits. Serve this chilled in a proper wine glass to allow the perfumes to express themselves.
- Feature(s): Sustainable
- Winemaker: Luís Sottomayor
- Alcohol (ABV): 20 %
- Acidity: 5.9 g/l
- Residual sugar: 125 g/l
- pH: 3.45
- Case barcode: 35601083001623
- Bottle barcode: 5601083001622
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 according to the style intended. 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 process is done in overhead stainless steel fermentation vessels with punch downs and pumping over, unlike for bottle-aged styles ports which are fermented in shallow granite lagares. 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 40 Year Old Tawny are carefully tasted, analysed and racked from lees. The final blend results from a selection of wines of between 30 and 55 years of age, masterfully blended to maintain consistency and character.
40 Year Old Tawny Trophy
International Wine Challenge 2019
International Wine & Spirit Competition
Best in Show
Decanter World Wine Awards 2018
International Wine Challenge 2018
Gold + Critic's Choice
Sommelier Wine Awards 2018
Decanter World Wine Awards 2017
Sommelier Wine Awards 2017
Decanter World Wine Awards 2016
International Wine Challenge 2016
International Wine & Spirit Competition 2016