Flavour Profile: Red fruit notes add to this port’s complex flavours and aromas, which are powerful and vibrant. It’s very sweet and ideal as an after-dinner drink.
Recommended food pairings: Stilton’s a classic pairing for port, and we recommend a newly-developed raw milk version from Northern Ireland. Young Buck’s made in the style of a Stilton, but with unpasteurised milk for a taste that’s salty, blue and creamy.
Growing Conditions: An equal split of four grapes create this port: Tinta Amarela, Tinta Franca, Tinta Roriz, and Touriga Nacional. They’re harvested from vines from terraces cut into steep hillsides, and grown close to the ground in nutrient-rich soil.
Winemaking notes: Barros Estate produce this port using traditional methods. They destem then crush the grapes, before macerating the skin carefully to get the richness and fruitiness that gives the port its great flavour. After careful temperature-controlled fermentation, grape brandy is added to give the port its natural sweetness.
About the Winemaker: Barros Estate celebrated their 100th year of trading in 2013. Experts in Colheita Ports (old Tawnies from a single year, matured in cask for a minimum period of seven years), their production and trading of port is recognised and famed worldwide.