Porto Cruz 10 Years Old Tawny Port is a balanced and fresh, while also show dried fruits from the wood-ageing flavours. It's ripe, with dark toffee and chocolate flavours giving it intensity. At the end, the acidity dominates.
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Porto cruz 10 Years Old Tawny Port results from the blend of wines produced from three or four of the best tawny's wine that have been olded in wood casks with a capacity of 35,000 liters, with an average age of ten years. The complex aromas are the consequence of the wood's character given to wine great elegance and complexity.
Porto Cruz 10 Years Old Tawny Port is rich, ripe and fruity with good acidity as well as a bit of spirit and old-wood aging. It is well balanced, keeping the freshness of a 10-Year-Old.
Store and Serve Advice:
Serving temperature at 15ºC-16ºC.
Deep brick colour with amber border. In the nose, it shows complex walnut aromas combined with notes of honey and figs. Soft and elegant, it combines notes of delicate wood with rich aromas of ripe fruit.
Rozès 10 Years Old Tawny Port Infanta Isabel is a wine dominated by dry fruit flavours with soft hints of good brandy, touches of good wood ageing and red fruits. It has a sweet core dominated by good fruits and a balanced acidity.
Graham's 10 year old shows a deep tawny Port colour. On the nose, it shows complex nutty aromas combined with hints of honey and figs. on the palate, rich mature fruit flavours, beautifully mellowed with a luscious long finished.
Quinta da Gaivosa 10 Year Old White Port has an amber color. It is a wine that presents a great complexity, with several floral notes, spices, dried orange peel, maple syrup and almonds. It is full bodied and very well worked by time, combining the different aromas of fresh and young fruits, ageing in wood and a delicious acidity.
Quinta da Romaneira 10 Years Old Tawny Port is a Port wine with a complex, open and elegant bouquet of aromas. It presents caramelized citrus aromas, highlighting delicate floral notes, caramelized orange peel, dried fruits and very attractive citrus acidity.