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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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Winemaking:
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.
Grape Varieties:
Old Vines
Tasting Notes:
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.
Porto Poças 10 Year Tawny shows a wonderful bouquet of dried fruits, raisins, and good cigars. It has as well a fruity character with lots of black plum flavours well integrated into the good wood aromas. It's a full-bodied Port wine, irresistible and complex, with a long-lasting finish.
Kopke White 10 Years Old Port is a fabulous white Port wine, elegant and very refined. It's an aged Port with wonderful aromas of caramelized citrus, dried fruit and delicate and fresh fruit flavours. It is a fantastic and aromatic aged Port, full of freshness and sublime vanilla aromas.
Vallado 10 year old tawny Port reveals such rich aroma, combining dry fruit notes, praliné, orange confit and finalising with some tobacco notes. A very fresh, rich and velvety attack. Very persistent and complex finish.
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Some red nuances in the golden colour, deep aroma of fruit conserve and nuts. Very balanced on the palate, delicate, fruity and spicy, peppery nuances in the fresh and persistent after taste.
Amber with golden nuances in color. It's a dry, woody scent due to aging in hard hats. Soft tannins and flavors with good caramel, vanilla and raisins. It is an intense wine, elegant, and yet full of residual nuances to spices.
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