Port

That’s a 19 year old white Port, which is a much different experience than the typical white Port. Bright notes of honey, peaches, and apricots are countered by a healthy slug of oxidation, light wine vinegar, and pressed ginger. There’s a touch of milk chocolate somewhere in the middle, but the finish is sharp and bracing, with a little saline in the mix. It drinks closer to a Sauternes than a young white Port, which makes things all the more intriguing. Definitely worth visiting. A- 

Drinkhacker.com

"...harmonious, concentrated and unctuous. A superb and enduring finish..."

"The wine's concentration is amazing,..."  

 "...I thought the 50 Year white was fabulous..."

Delicious and lively, making the slightly ruddy color deceptive. Lively notes of cherry and plum meld with a distinct chocolate note, hinting at chicory on the back end. Chewy, with a light raisin quality, touched with spice and some modest licorice on the finish. Tawny Port tends to be a bit more brooding, but this 2013 is quite refreshing and gentle. A-

Drinkhacker.com

Delicious and lively, making the slightly ruddy color deceptive. Lively notes of cherry and plum meld with a distinct chocolate note, hinting at chicory on the back end. Chewy, with a light raisin quality, touched with spice and some modest licorice on the finish. Tawny Port tends to be a bit more brooding, but this 2013 is quite refreshing and gentle. A-

Drinkhacker.com

Brownish brick colour. Exuberant and intense nose with aromas of jammy fruit well combined with aromas of black plum, liquorice and spice. Smooth and elegant in the mouth, with ­rm silky tannins merging wonderfully into a dense and refreshing ­finish.

Served chilled, it reveals all its fi­nesse and sophistication, especially when drunk with desserts made with caramel, dried fruit and spice, such as caramel fondant with apple and ginger jelly, tarte tatin, crème brulée and medium-strength cheeses. Best served at a temperature between 12 and 14°C.

Brownish brick colour. Exuberant and intense nose with aromas of jammy fruit well combined with aromas of black plum, liquorice and spice. Smooth and elegant in the mouth, with ­rm silky tannins merging wonderfully into a dense and refreshing ­finish.

Served chilled, it reveals all its fi­nesse and sophistication, especially when drunk with desserts made with caramel, dried fruit and spice, such as caramel fondant with apple and ginger jelly, tarte tatin, crème brulée and medium-strength cheeses. Best served at a temperature between 12 and 14°C.