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Tawnies with an age indication such as "20 years" are blended from different wines averaging 20 years. The prolonged ageing in small wooden casks confers the characteristic Tawny colour. The principle features of an aged tawny are the complexity of aromas, the freshness and a persistent bouquet and refinement. After dinner, old tawny is a good match with cheeses and especially chocolate based desserts. It can also be drunk as an aperitif, serve at room temperature or lightly chilled. Niepoort produces 10, 20 and 30 years old Tawny. The skilful ageing and blending of the different tawny ports is the art of master blender José Nogueira. Vinification: The tawnies are aged in small old oak casks, (550 l), in the cellars at Vila Nova de Gaia, over many years. The balanced marriage of the different characteristics and diverse ages is the art of the Niepoort master blender José Nogueira.
Touriga Nacional,Touriga Franca,Tinto Cão,Tinta Francisca,Tinta Amarela,Sousão,Tinta Roriz
Tawny in colour, with aromas of dried apricots and crystallized tangerine peel well integrated with a nutty character. “The palate reveals dried fruits with a fiery spirity finish. With a great structure and a long finish. This offers amazing aromas of orange and lemon peel, with hints of toffee, caramel and honey. Fullbodied and luscious, with lots of sweet fruit and a long subtle finish that goes on and on. This is really the benchmark for 10-year-old tawnies." Tasting notes from James Suckling in June-2003.
Store and Serve Advices:
Recommended serving at a temperature of 16 to 18ºC
Sweet suggestions: Dry fruits, dry nuts, almonds, raisins, peaches, apricots, etc. Desserts based on eggs, pies with dry fruits, coffee, vanilla. Slightly chilled it can also be used as aperitif.
94 points - "This takes a slightly bold approach, with a bright display of orange blossom, caramelized peach, ginger cream and date flavors, backed by caramel and orange peel notes that ripple through the finish. A beautiful combination of weight and tension. Drink now" - Wine Spectator (June 2018)