Quinta do Vallado Porto Tawny 50 ans

This exceptional tawny comes from Quinta do Vallado, an estate whose archives date back to 1716 and whose Port was sold until 1987 by the Ferreira family house. Located on the banks of the Corgo, near its confluence with the Douro and the town of Peso da Régua, the vineyard rises in schist terraces between 70 and 400 metres above sea level. For nearly two centuries, Port was the property's main activity, which explains the wealth of old stocks from which these long-aged blends are born.

It comes from old field-blend vineyards of Tinta Roriz, Tinta Amarela, Tinta Barroca, Touriga Franca and Touriga Nacional, among other traditional grape varieties. Fermentation is halted by the addition of grape spirit, following the method specific to Port, to preserve the grape's natural sugars. The blend then brings together several wines with an average age of fifty years, aged in 600-litre oak casks. This half-century of oxidative maturation concentrates the wine, intensifies its aromatic range and leaves it with remarkably vibrant acidity.

This wine reveals notes of resin, candied orange, lemon zest, dried apricot, walnut, honey, liquorice and iodine. The very intense, complex nose opens on candied citrus and dried fruit. The palate is highly concentrated and magnificently structured, with a tangy, saline backbone that lightens its richness. The exceptionally long finish extends the notes of honey and citrus.

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.