With scents of berries, wild strawberries and some floral notes, this sparkling wine, elegant and intense, has a finish marked by a vibrant freshness.
Amber golden in color, soft and rich on the palate with a fine and mellow fruit flavour blending in with the almond overtones of prolonged cask aging. A very fine Port to be savoured in a reasonable sized glass so that the aromas and colour can be appreciated. Serve slightly chilled in warm weather.
For many the perfect age for a great Tawny Port. The vibrant purple colour of a great young Port has softened to a delicate green-gold after 20 long years in seasoned oak casks under the watchful eye of the master blender and the Dows head lodge man. On the palate, Dows Twenty Years Old Tawny is perfectly balanced, with notes of dried nuts and spice. One of the greatest wines a Port blender can make.
Notes of citrus are amongst the fruity aromas that define the freshness and youth of this limpid and delicate wine.
Leacocks 5 year old Tinta Negra was aged in American oak casks in the traditional 'Canteiro' system. This comprises of the gentle heating of the wine in the lofts of the lodges in Funchal. Over the years the wine is transferred from the top floors to the middle floors and eventually to the ground floor where it is cooler. After this gradual 'estufagem' the wine underwent racking and fining before the blend was assembled and bottled. Colour: deep chestnut with golden highlights. Nose: characteristic Madeira bouquet of dried fruits, toffee and nuts. Palate: rich and full-bodied Madeira with a complex, honeyed finish and beautifully balanced acidity.
Made from Tinta Negra Mole grapes collected from multiple small, terraced vineyards that cling to the steep mountainous slopes of the island, this is a medium-dry wine combining soft fruit flavors with a dry, nutty quality. The grapes are fermented in stainless steel tanks until a neutral grape spirit brandy is added to stop the fermentation. Following fermentation, the wine undergoes a heating process, estufagem, where it is placed in cask in a special lodge or estufa where it will remain for at least three months. This heating process oxidizes the wine, giving it a very long shelf life and its characteristic nutty, rich flavors.