During their long maturing period in oak casks, Old Tawnies undergo subtle colour changes. The
deep red hue which characterises a Port’s purple infancy gradually gives way to a paler red. It then
becomes amber – paler still – and eventually takes on a delicate brown, orange tinted colour.
The grapes used in the production of Graham’s 20 Years Old were a blend of traditional
Portuguese varieties from the Douro Valley, such as Touriga Nacional, Touriga Francesa, Tinta
Barroca, Tinta Roriz and Tinto Cão.
Graham’s 20 Years Old was fermented with natural yeast at between 24-28ºC. Once the must had
fermented to the desired degree of sweetness (usually within 48 hours), fortification took place
with grape brandy at 77% v/v (generally 80% must / 20% brandy).
Graham’s 20 Years Old was aged in oak casks at our lodges in Vila Nova de Gaia.
Light amber colour, showing mature raisiny fruit aromas with hints of honey. The palate is rich
and nutty, with a wonderful balance, a clean crisp finish and a soft lingering aftertaste..
- Does not need decanting.
- The wine is ready to drink when bottled, but will maintain its quality with bottle age.
- Serve at room temperature 18ºc, or slightly chilled in hot weather.
- Superb with cheese, nuts or dried fruit after a meal.
- Excellent with a cigar.
“Superb Graham’s 20 Years Old. In fact sheer perfection. Very sweet, full, smooth harmonious”.