Graham's 10 Y.O. Tawny Port is a remarkable fortified wine aged for a minimum of ten years in oak casks. A blend of five grape varieties, the wine boasts a rich amber color with golden highlights. On the nose, it delivers an array of aromas, from raisins, caramel, and nuts to hints of tobacco and spice. On the palate, it is medium-bodied with a silky texture and complex flavors of dried fruit, toffee, and vanilla. A long, elegant finish characterized by a touch of acidity and a persistent nuttiness makes Graham's 10 Y.O. Tawny Port a truly exceptional experience. It pairs well with cheese, chocolate desserts, or simply enjoyed on its own.

Tasting Notes

10 Year Old Tawny has a deep tawny colour. On the nose it shows complex nutty aromas combined with hints of honey and figs.On the palate , rich mature fruit flavours, beautifully mellowed with a luscious long finished.

About the Winery

Established in 1820 in Portugal, W & J Graham’s is an independent family-owned wine estate, specialising in making world-class wines, making Port wines popular worldwide. In 1890, Graham’s became one of the first companies in Portugal to make wines from their own vineyards in the premium Douro Valley.

In 1970, the Symington family acquired Graham’s wine label. Under the new ownership, the company produced the 1970 Vintage Port, which is considered as one of the best wines of the century, to date. Currently, Graham’s is the only British Port company that is run independently under one family's control. Therefore, the winemaking techniques and viticultural practices followed here are unique.

Graham’s wines are produced in the five mountain vineyards located in the Upper Douro region in Portugal. In 1756, this region was declared as the first demarcated wine area. An interesting feature of this vineyard is this – it is the only region in the world, which produces authentic Port wines.

One of the unique winemaking techniques followed here is the addition of the grape spirit during the fermentation of the grapes to add to the sweetness and longevity of the wines. During the 17th century, a couple of wine merchants noticed that the people in the Lamego monastery in the Douro Valley added grape spirit in the initial stages of fermentation to make the wines sweet and authentic. This fortification method is still followed here, when wines are exported to other countries like England from Oporto.

Graham’s winemaking team still adds the grape spirit known as aguardente (commonly known as brandy) is added to disrupt the fermentation of grape juice. This helps to retain the natural sweetness of the grapes, and gives Port wines its authentic taste. You won’t normally see this process in the wines from other countries.

https://www.grahams-port.com

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