This wine starts with a burst of flavor, trumpeting preserved lemon, mincemeat and baking spice over a luscious, creamy texture. Then it mellows into the finish, clean and lasting, ending on the savor of roasted almonds. It would be a delicious match for sheeps milk cheeses from the mountains, whether Ossau Iraty or, within Portugal, Queijo Serra da Estrela.
Robert Parker Wine Advocate Review - Rated 92:
The NV 30 Year Old Tawny Port was bottled in February 2016 with a bar-top cork and comes in with 126 grams per liter of residual sugar. The last release of this I saw was the 2014. Obviously, the differences are typically small from year to year and they are not side by side, but this didn't show quite as well early on, whether due to it being a different release or just a different context. It shows good concentration while retaining some mid-palate finesse. It is complex, then it adds a powerfully intense finish laced with burnt orange peel and molasses as it warms. If I had a quibble, there was some noticeable alcohol, especially when retasted the next day. Some three or four days later, it was far smoother, but it is always a little edgy. Overall, this is a fairly stern style, dry and brooding, with that hint of spirits in the background. It reminds me of the stereotypical scene with Port (or Cognac), cigars and blue cheese. It just has that serious feel to it, along with that long finish. It seems to be one, as discussed in the accompanying article, that leans more to a 40-year Port. As always, these last indefinitely, barring cork failures, but they are not really meant to be held.
