Brownish brick colour. Exuberant and intense nose with aromas of jammy fruit well combined with aromas of black plum, liquorice and spice. Smooth and elegant in the mouth, with rm silky tannins merging wonderfully into a dense and refreshing finish.
Served chilled, it reveals all its finesse and sophistication, especially when drunk with desserts made with caramel, dried fruit and spice, such as caramel fondant with apple and ginger jelly, tarte tatin, crème brulée and medium-strength cheeses. Best served at a temperature between 12 and 14°C.
The 2003 Colheita Tawny Port comes in with 121 grams per liter of residual sugar. It was bottled in March 2022, a different release than the last I saw, with several more years in barrel. This is from a big fat vintage in Douro, and this shows that in its...
...Don't be afraid to afford this four to five years in bottle. Very fine...."
From lieu-dit Les Treux, Julien's 2018 Echezeaux Grand Cru unfurls in the glass with scents of cherries and wild berries mingled with burning embers, rich soil tones, orange rind and peonies. On the palate, it's full-bodied, broad and layered, with a rich...
Delicious and lively, making the slightly ruddy color deceptive. Lively notes of cherry and plum meld with a distinct chocolate note, hinting at chicory on the back end. Chewy, with a light raisin quality, touched with spice and some modest licorice on the finish. Tawny Port tends to be a bit more brooding, but this 2013 is quite refreshing and gentle. A-
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