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NV Barros Port Tawny Port

Cracka Rating

Cracka Review

This is the real deal fron Portugal, and if you haven't tried a port before, this is as gooder place to start as any. There's lots of dried fruits and spicy mince pies on the nose, whilst the palate is medium-sweet with raisin and mocha flavours, Soft tannins, and a smooth, spicy finish. It would be great with a sticky date pudding.

Winemaker's Notes

Hand-harvest at their best moment, the grapes are destemmed, crushed and vinified in a careful maceration with extraction of colour, tannins and aromas of the pellicles, complemented by permanent pumping-over during fermentation. This process takes place in stainless-steel vats at a controlled temperature between 28-30oC, until reaching the desired Baumé. At this phase, grape brandy is added (benefit), originating a fortified wine. Obtained by the lotation of wines with variable levels of maturation and sources, lead through the ageing in stainless- steel and wood for a minimum of 3 years, resulting in a rich wine, aromatic and with a balanced sweetness.

Tasting Note: With a brown colour and an intense reddish halo, presents a delicious bouquet of ripe fruit, dried figs and plums, emphasized by an attractive character of wood and spices. Fresh and velvety in the mouth, the Barros Tawny is a wine which unpretentiously fills the mouth and seduce by its involvement.

The wine should be stored in a fresh, dry and dark place, without temperature variations, and the bottle must remain up-right. As a natural product, the Port Wine is subject to create deposit when ageing. Once opened, it should be consumed within 4 to 6 months. The periods here suggested are merely for guidance, not implying the deterioration of the wine but only a slow evolution that can lead to the loss of its original sensorial characteristics. Well fresh, it is the ideal aperitif to be served with dried fruits. Combines perfectly with a large variety of desserts with caramel, coffee, apricots and dried fruits. Magnificently with caramelized nuts, tiramisu, hazelnut meringue pie and brie cheeses type. The multiplicity of possible harmonies is superb, having the consumer the pleasure to go in search of new flavours. Serve at a temperature between 12 and 14 C.

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