You’ll pick up the aromas of dried fruits, chocolate and vanilla in this sweet port. There are also subtle hints of wood in the soft and silky texture, which is balanced with a refreshing finish on your palate.
Recommended food pairings
Choose a traditional Old English cheese to pair with this traditional port. We love Wyfe of Bath cheese: it’s creamy, nutty, and made using cloth-basket methods to develop its flavour.
Four grapes are used in equal proportion: Tinta Amarela, Tinta Franca, Tinta Roriz, and Touriga Nacional. They’re grown on vertically-planted vines, cut deep into the steep hillsides of Douro valley, and manually harvested when they’ve matured perfectly.
Traditional methods are used to create the ports made of the Barros Estate. Grapes are destemmed, then crushed before their skin is macerated to bring out their colours, aromas and tannins. Fermentation takes place in vats known as ‘lagares’, which are temperature-controlled, and brandy is added before maturing takes place in oak casks.
About the Winemaker
Barros Estate is well-known for its excellent ports, especially its tawnies – each matured for a minimum of seven years in cask. In 2013, Barros Estate celebrated its 100th year of trading in its ports that have become famous across the globe.