W. & J. Graham's Port Tawny Port, 10-year / 20% / 0.75l

The history of the brand connects two families - Graham and Symington, both with Scottish roots. It was founded in 1820 by brothers William and John Graham, and from the beginning it was focused on producing high quality port wines. Very quickly they became one of the best producers of it, and the moment that showed dedication and constant striving for the highest quality was the construction of the famous Graham's Lodge in Gaia and the acquisition of Quinta dos Malvedros in 1890. This estate is one of the best vineyards in the Douro, and the wines from it have always been the basis for the creation of outstanding Vintage, Single Harvest ports, as well as many great single vintage wines. The Symington family joined their history with the Graham family when in 1882 James Symington sailed to Portugal to work for the Grahams. Later he started his own wine production, but the reunion took place in 1970, when the Symington family acquired the Graham company, developing their legacy under a well-known brand to this day.

With over 50 years of care from the Symington family, Graham's is present in over 80 countries and appears on the wine lists of the world's best restaurants. In recent years, many extraordinary editions of port have been released, such as Ne Oublie, dating back to 1882, and a Tawny port from a single harvest in 1952. The producer currently cultivates grapes on four estates: Quinta dos Malvedos, Quinta do Tua, Quinta da Vila Velha and Quinta do Vale de Malhadas.

Exceptional tawny port composed of grape varieties Touriga Nacional, Touriga Francesa, Tinta Roriz, Tinta Barocca, Tinta Cao. Each of them was hand-picked, destemmed, macerated and fermented at a controlled temperature, until the wine reached the appropriate level of sweetness. Then the fermentation is interrupted by adding high-proof wine alcohol. The whole is well-built, although delicate, thanks to the long period of maturation in barrels. It is well-balanced on the nose, full of aromas of chocolate, nuts and raisins. On the palate it is smooth and balanced, the flavors of dried fruit integrate well with delicate tannin, acidity and alcohol melted into the whole. The finish is long, expressive, and at the same time subtle, with a noticeable spice accent.

It tastes best when served at a temperature of 14-16 degrees. It is worth following this to be able to feel the fullness of the wine and its qualities. In culinary combinations, it will work well with many chocolate-based desserts, with the addition of nuts and dried fruit. It will also be a good companion to hard cheeses.