Quinta do Vallado Porto Tawny Reserva

This tawny Port was born at Quinta do Vallado, one of the oldest estates in the Douro Valley, whose history dates back to 1716 and which still belongs to the descendants of the famous Dona Antónia Ferreira. The property stretches along the banks of the Corgo, a tributary of the Douro, near its mouth and the town of Peso da Régua. The vines are planted on terraces of schist soils, between 70 and 400 metres above sea level, and include some ten hectares of old vines planted between the 1920s and 1950s.

This Port comes from old field-blend vineyards where Tinta Roriz, Tinta Amarela, Touriga Franca, Touriga Nacional and other traditional Douro grape varieties grow side by side. Following the method specific to Port, fermentation is halted by the addition of grape spirit, which preserves some of the grape's natural sugars. The Reserva then blends several wines with an average age of six years, aged in very old 600-litre oak casks. This long period in contact with wood and air gives the wine its brick-red hue and its evolved range of aromas.

This wine reveals notes of wild blackberry, black cherry, dried fig, currant, toasted hazelnut, cinnamon, clove and caramel. The brick-red colour heralds a nose where wild fruit meets dried fruit and spice. The palate is both rich and fresh, delightfully indulgent, and stretches into a long, vibrant finish.

Portugal's rich history is inextricably linked to its wines, especially its most famous, Port. From the ancient cities of Lisbon and Porto to small medieval towns and Roman ruins, the past is still very much alive in modern Portugal. A wonderful holiday in the heart of this country, where Port wines originated, is a unique way to experience Old World culture, the climate, the beautiful countryside, and of course, the delicious wines. Although the history of wine in Portugal dates back to the Romans, it wasn't until the early 19th century that the wine we know today as Port came into being. Portuguese table wine had already been in high demand since the mid-17th century, primarily by the British. To make rustic Portuguese wines more stable and palatable, small amounts of brandy were added to the wine barrels before shipping. Eventually, British companies began investing in the region and perfected the process of adding brandy during fermentation, rather than after, which helped preserve the distinctive fruity flavors of the red wine that were unique to Portugal's Douro Valley. In recent years, a small revolution has taken place in the Douro region in terms of developing modern-style dry red and white wines, alongside the very traditional production of Port wines. Table wines also continue to play an important role. Increased investment, improved winemaking techniques, and the modernization of the industry are yielding interesting results. What is unique to Portugal is the very large number (over 500) of indigenous grape varieties (though some are unpronounceable). Even most wine experts are unfamiliar with the grapes that produce Port, Madeira, or any other Portuguese wine. Like its neighbor Spain, Portugal has been experiencing a quiet revolution for the past two decades. The reluctance to follow trends and plant international grape varieties is now bearing fruit, and the new breed of wines, brimming with terroir and fruit, is more than capable of competing on the world stage. The unique flavors that characterize Portugal's indigenous grape varieties have become its strength. This is good news for those seeking a change from the ubiquitous international grape-based wines. The terroir is so diverse. From north to south, east to west, from mountainous to coastal vineyards, hot and dry or cool and green. In every style, from vinho verde to port, from crisp, dry whites to elegant reds, in so many different ways, Portuguese wines are unique.