Port

Taylor's is one of the top port producers and is renowned for its consistency in style and quality. It was founded in 1692 and has remained family owned and run throughout its long history and is recognised for producing benchmark styles with its vintage releases consistently among the highest ranked of all vintage ports produced.

This full bodied, richly flavoured port is made with grapes from three different vineyards; Quinta do Junco, Quinta de Terra Feita and Quinta de Vargellas.

Kopke is a family owned port producer specialising in tawny ports and now in its 379th year of continuous production.

This sweet, fruity and smooth port has a full body and rich flavours of dried fruit and red fleshy plums. It drinks well now and will not benefit from further aging.

The first and oldest Port house in history, in their 379th year of production.

The lettering on the bottle is still done by hand like they did in the beginning.

Deep inky garnet, highly pigmented, super long staining legs. On the nose: Thick with raisins and liquorice, whiff of citrus, dusty minerals and spice. In the mouth: Good concentration, still has a bit of squeaky tannins, long spicy finish.

Kopke is a family owned port producer with a long and illustrious history of making complex tawny ports with long aging time in a range of styles, including this 10 year old, which is where the fun and complexity all begin. 

The average age of each of the component wines in this port is 10 years old, hence the name, which describes the style. It is sweet, richly flavoursome and drinks well either lightly chilled or at room temperature; even better served with walnuts, quince paste and aged cheddar. 

Hand-picked at the optimum time, the grapes are then destemmed, crushed and converted into wine through a process of careful maceration to extract their colour, tannins and aromas, enhanced by constant churning during fermentation. This takes place in vats (lagares) at a controlled temperature (between 28-30?C) until the right degree of sweetness (baum?) is achieved. At this point, grape brandy is added to create the final fortified wine. A wine of high quality, made from one single harvest. A Colheita wine matures in oak barrels for periods of time that can vary, but never less than 7 years.

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Graham?s Late Bottled Vintage Port (LBV) is a superb wine, selected from the finest production of what was a spectacular year. Whereas Vintage Port spends two years in casks and then matures in bottle, LBV is matured in seasoned oak and then bottled at between four and six years of age; hence the term, ?late bottled?. Its ageing process encourages the wine?s development, and as such, at the time of bottling it is ready to drink without the need for decanting.

The translucent copper coloured tone of the wine is matched by the beautiful soft nutty aromas gained by a full twenty years ageing in seasoned oak casks. Otima 20 years is rich and delicate, but never cloying; the tannins and acidity ensure balance and perfect length.