Aged: 10 years
Product of: Portugal
The grape must is fermented by wild yeasts at temperatures ranging from 20-25°C, and spirit is then added to stop fermentation. The ferments are then drained, pressed, and filled into old port pipes for aging and eventual blending and bottling.
The blend includes a small proportion of wine from old barrels (at least 40 years old). The winemakers aim is "to deliver an elegant, complex Ten-Year-Old Tawny style where the sweetness takes a back seat and
the Pedra Alta acidity provides the focus."
Review and Tasting
Sampled on 29/03/2021
Clear, tawny red.
Dried fruits, toffee, caramel, and brazil nut.
Rich dried fruit and caramel with a delicate touch of oak and a cleansing bite of citrusy acidity.
Fruit is more prune-like with dry tannins and very delicate spice.
Rich fruit is tamed by delicate oak and a touch of citrusy acidity.