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Graham's

Porto Tawny 10 Years Old

Red fortified wine dessert wine

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Regular price €38,00
Regular price €38,00 Sale price
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Multiple purchases: add more bottles to cart with one click

€114,00

3 bottles

€228,00

6 bottles

Immediate availability
Denomination DOC Porto Tawny
Size 0,75 l
Alcohol content 20.0% by volume
Area Douro (Portugal)
Aging Aged for 10 years in 550 L oak barrels in the cellars of Vila Nova de Gaia, then blended and allowed to mature in the bottle.
  • Style and grade: Sweet and fortified Tawny Port DOC, 20% vol, from the Douro region
  • Grape varieties: Composed of Touriga Nacional, Touriga Franca, Tinta Barroca, Tinta Roriz and Tinta Amarela
  • Ageing: Matured for 10 years in 550-litre oak barrels in Vila Nova de Gaia
  • Aromas and colour: Amber with brownish highlights; notes of hazelnut, honey, figs and blood orange
  • Serving and pairings: At 16-18 °C it is ideal with cheeses, crème brûlée and dark chocolate
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Description

What kind of wine it is

Graham’s Tawny Port is a sweet fortified red wine, representing the renowned Porto denomination. It is crafted from a meticulous blend of Touriga Nacional, Touriga Franca, Tinta Barroca, Tinta Roriz and Tinta Amarela grapes. In the glass, it displays an amber colour enriched with brown highlights. On the nose, it offers complex aromas of hazelnut, figs and honey, interwoven with hints of blood orange and subtle notes of cherry. On the palate, it is round and velvety, supported by a perfect balance between the sweetness of ripe fruit and freshness. The sip finishes with a long, spicy finish, ideal for pairing with mature cheeses, cinnamon desserts or dark chocolate.

Where it comes from

This Port originates from the renowned Douro region. The grapes are sourced from the historic vineyards of Quinta dos Malvedos and other estates located in the Vale do Rio Torto. After the vinification stage, Graham’s transfers the wine for maturation in the cellars of Vila Nova de Gaia. In this controlled environment, the wine rests in oak barrels, slowly developing its characteristic oxidative style. The rigorous selection of the finest batches ensures a harmonious evolution capable of defining a mature and enveloping character.

How it is produced

The process begins with classic red vinification and a measured maceration on the skins. The fermentation of the must is then interrupted by the addition of grape spirit, an essential technique to preserve the natural sugars and give structure to the wine. This is followed by prolonged ageing in wood, where controlled exposure to oxygen shapes the aromatic profile. At the end of maturation, the final blend is created by combining the contents of different barrels to balance smoothness and flavour intensity. Finally, the wine continues its evolution in the bottle, achieving the perfect integration of all its elements.

History and Curiosities

Founded in 1820, the historic Graham’s winery celebrates the authenticity of the Douro with its majestic Porto Tawny DOC. Under the expert guidance of Charles Symington, this wine is created through the traditional fortification with grape brandy. Its complex oxidative evolution develops over a whole decade of ageing in 550-litre oak casks at the historic cellars of Vila Nova de Gaia. This artisanal dedication delivers a velvety and unforgettable sip, awarded 93 points by James Suckling.

Awards

  • 93

    /100

    James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.

  • 92

    /100

    Wine spectator is the most influential wine guide on the internet.

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Tasting notes

Profumo

Perfume

Complex aromas of hazelnut, with predominant notes of honey and figs, blood orange, hints of cherries and orange zest

Colore

Color

Amber with brown highlights

Gusto

Taste

On the palate it is smooth, sweet and rounded, with rich flavours of ripe fruit and a velvety intensity; elegant and well balanced between softness and acidity. The finish is long, juicy, luxurious, persistent and slightly spicy.

Serve at:

16 - 18 °C

Longevity:

10 - 15 years

Fortified Wines

Producer
Graham's
From this winery
  • Start up year: 1820
Founded in 1820 by brothers William and John Graham, Graham’s Port quickly became known as a producer of exceptional ports. This success culminated in the building of the Graham’s Lodge in Gaia and the acquisition of Quinta dos Malvedos in 1890.

In 1882, Andrew James Symington sailed from Scotland to Porto to work for the Graham family, thus beginning the long association between the families. In 1970, Andrew’s grandsons acquired the company from the Graham family, and have continued to grow its reputation for producing incredible ports.
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Production area: Douro
Douro
Graham's

Served at a temperature of 16-18 °C, Graham's 10 Years Old Tawny Port enhances cinnamon tarts and crème brûlée. This fortified wine pairs perfectly with cheese or dark chocolate, thanks to a long spicy finish. It is also an authentic excellence to be savoured on its own as a refined conclusion to the meal.

Cheese

Name Graham's Porto Tawny 10 Years Old
Type Red fortified wine dessert wine
Denomination Porto DOC
Size 0,75 l
Alcohol content 20.0% by volume
Country Portugal
Region Douro
Vendor Graham's
Story History and Curiosities Founded in 1820, the historic Graham’s winery celebrates the authenticity of the Douro with its majestic Porto Tawny DOC. Under the expert guidance of Charles Symington, this wine is created through the traditional fortification with grape brandy. Its complex oxidative evolution develops over a whole decade of ageing in 550-litre oak casks at the historic cellars of Vila Nova de Gaia. This artisanal dedication delivers a velvety and unforgettable sip, awarded 93 points by James Suckling.
Origin Quinta dos Malvedos and other estates in the Vale do Rio Torto, a tributary of the Douro
Production technique Blending and ageing in oak barrels (550 L barrels) with red wine vinification and maceration on the skins; fermentation interrupted with the addition of grape spirit (fortification)
Wine making Red vinification with maceration on the skins in the must, followed by fermentation, which is interrupted by the addition of grape spirit to reach approximately 20% alcohol by volume. Aged in 550 L oak barrels in the cellars of Vila Nova de Gaia, then blended and allowed to mature further in the bottle.
Aging Aged for 10 years in 550 L oak barrels in the cellars of Vila Nova de Gaia, then blended and allowed to mature in the bottle.
Total acidity 4.5 gr/L
Allergens Contains sulphites