Quinta de la Rosa 20 Year Tawny Port (500ML)
Winemaker Notes
Critical Acclaim
All VintagesA rich style of Tawny Port, this has the floral sweetness of nectarines, leaning into supple touches of honey, then pulling back to spicy apricot-skin savor. It’s smoky and convincingly long in flavor, a pretty wine on the youthful side of 20. Best Buy
A bright, floral style, with white raisin, peach and bergamot notes gliding along, laced with light balsamic and sesame hints. Offers an open, fresh finish. Bottled in 2016. Drink now.
The NV 20 Year Old Tawny was bottled in a 500-milliliter bottle in 2016 with a bar-top cork and 105 grams of sugar. Adding some needed depth to the 10 Year Old this issue, this still is on the lighter side for a 20, emphasizing freshness rather than concentration or power. It's a pleasure to drink, lively and enlivening, finishing with that bit of caramel and sugar. It does lack that exciting and juicy zest of the 10, so they aren't as far apart as they initially seem, just very different. The price of these two is not quite as far apart as 10s and 20s normally are. For the modest uptick, I'd still take the 20.
Quinta de la Rosa was one of the pioneers of making and selling table wines and olive oil in addition to port directly from the estate. These products are produced, matured and bottled on the Quinta and not in Vila Nova da Gaia as is the case with other shippers. It can be argued that this helps give our ports a dry and stylish nutty flavour. A combination of the best of the old with the new, treading in granite lagares and using stainless steel and temperature controlled technology, together with careful handling of natural materials (such as oak casks for the table wine and large old tonels for the port), ensures that wines of the highest quality are made. As everything is grown, made and bottled on the estate, Quinta de la Rosa is one of the few true "Single Quintas"; it is not a second brand used by most large shippers for their "off Vintage" port years.
The home of Port—perhaps the most internationally acclaimed beverage—the Douro region of Portugal is one of the world’s oldest delimited wine regions, established in 1756. The vineyards of the Douro, set on the slopes surrounding the Douro River (known as the Duero in Spain), are incredibly steep, necessitating the use of terracing and thus, manual vineyard management as well as harvesting. The Douro's best sites, rare outcroppings of Cambrian schist, are reserved for vineyards that yield high quality Port.
While more than 100 indigenous varieties are approved for wine production in the Douro, there are five primary grapes that make up most Port and the region's excellent, though less known, red table wines. Touriga Nacional is the finest of these, prized for its deep color, tannins and floral aromatics. Tinta Roriz (Spain's Tempranillo) adds bright acidity and red fruit flavors. Touriga Franca shows great persistence of fruit and Tinta Barroca helps round out the blend with its supple texture. Tinta Cão, a fine but low-yielding variety, is now rarely planted but still highly valued for its ability to produce excellent, complex wines.
White wines, generally crisp, mineral-driven blends of Arinto, Viosinho, Gouveio, Malvasia Fina and an assortment of other rare but local varieties, are produced in small quantities but worth noting.
With hot summers and cool, wet winters, the Duoro has a maritime climate.
Port is a sweet, fortified wine with numerous styles: Ruby, Tawny, Vintage, Late Bottled Vintage (LBV), White, Colheita, and a few unusual others. It is blended from from the most important red grapes of the Douro Valley, based primarily on Touriga Nacional with over 80 other varieties approved for use. Most Ports are best served slightly chilled at around 55-65°F.