Product details
Charles Symington crafted this 80-Year-Old Tawny Port to mark the 80th birthday of his father and predecessor, Peter Symington, and thus celebrate his distinguished career and exemplary character. Given its immense quality, the decision was made to bottle and release it on a limited basis. The 80-Year-Old blend is comprised of wines from the 1940s, many of which date back to World War II.
Grape Varieties:
Old Vines
Tasting Notes:
This venerable wine attracts and seduces, such are its mesmerizing aromas and flavours. The range of aromas is extraordinary, combining walnuts, honey, coffee, and dried figs. The creamy, luxuriously textured palate is simultaneously concentrated and extraordinarily smooth, polished with layers of complexity. It presents soft notes of caramel, tangerine, quince, praline, vanilla, and then a hint of toasted caramel in the long finish, which concludes with notes of tobacco and black tea. The discreet acidity provides remarkable freshness, grace, and balance. This magnificent old Port is the embodiment of wine sophistication and a delight for the senses.
Store and Serve Advices:
Store the bottle horizontally in a dark place at a constant temperature, ideally between 12ºC and 15ºC.
Food Pairing:
A fabulous accompaniment to dark chocolate, but can also be enjoyed on its own.
Allergens:
Contains sulphites.
Reviews and Awards:
. 98 points in Revista de Vinhos;
. 19,5 points in Vinho Grandes Escolhas.
Disclaimer:
The photo shown is a copy of one of the bottles we have available for delivery. Keep in mind that the older the wine, the more likely the bottle will have some external dirt or slightly damaged labels. This does not mean, however, that the wine is not in a condition to be consumed.
The wines from our rarity zone are stored and air-conditioned in the most correct way so that the wine ages correctly in the bottle, but over time, the wine evolves and changes its characteristics.
We recommend that you carefully remove the cork and let the wine air for some time in order to release its natural aromas. Avoid decanting as it can be a very aggressive operation for old wines.
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