Quinta de la Rosa Tawny Port

This tawny comes from Quinta de la Rosa, a family estate on the banks of the Douro, near Pinhão, in the heart of the Cima Corgo. The vines cling to the schist terraces overlooking the river, under a continental climate with hot, dry summers. Touriga Nacional, Touriga Franca and Sousão, from vineyards classified in category A, the region's highest, give this port a slightly deeper colour than other tawnies of the same age.

The grapes are harvested by hand and then foot-trodden in temperature-controlled lagares for four days, with native yeasts. Fermentation begins in these vats before being stopped by fortification with grape spirit, which preserves the natural sweetness of the grapes. The wine then ages for at least three years in old 550-litre oak casks, after which several vintages are blended.

This wine reveals notes of candied cherry, plum, dried fig, raisin, caramel, hazelnut, cinnamon and cocoa. The ripe red fruit mingles with the oxidative nuances of nuts and spices born of the time in cask. The palate, round and smooth, balances its sweetness with fine freshness, before a warm, persistent 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.