PORT - Styles of Port - Red Ports

5 important questions on PORT - Styles of Port - Red Ports

Tawny with indication of age

  • 10-20-30-40 years on label
  • after tasting by a panel within the IVDP
    • > must have the characteristics of a wine of that age
  • longer period ageing in old pipas
    • controlled oxidation (also due to racking and the degree of topping up the barrels)
      • tannins soften
      • alcohol becomes more integrated
      • primary flavours of fruit develop into tertiary flavours from fruit development (e.g dried fruit) and oxidation (caramel, nuts)
    • old no flavours of the oak
  • no filtering needed
    • due to the long period of ageing clarification and stabilisation occur naturally in barrel

Very old (non-indicated) aged Tawny

  • Sub-category in recent years
  • Taylor's Schion
    • Tawny over 150 years old
  • Graham's Ne Oublie (1882)
  • Super premium prices

Why are Tawny ports with an Indication of Age relatively expensive

Due to the long period of ageing the barrels need racking and topping (due to gradual evaporation)
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Why are Vintage Ports highly profitable wines for the producer

  • They spend a limited time in wooden vessels (max 3 years)
    • racking and topping up shorter makes it expensive
  • early released from the winery

Which grape varieties are key in Vintage Port and what do they contribute

  • Touriga Franca
  • Touriga Nacional
  • colour - tannins - flavour concentration, needed for long-term ageing

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