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Niepoort 10 Year Old Tawny Port

Niepoort 10 Year Old Tawny Port

Regular price $30.00 USD
Regular price Sale price $30.00 USD
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Tawnies with an age indication such as "10 years" are blended from different wines averaging 10 years. The prolonged aging in small wooden casks confers the characteristic Tawny color. The principle features of an aged tawny are the complexity of aromas, the freshness and a persistent bouquet and refinement. After dinner, 10 years old tawny is a good match with cheeses and especially chocolate based desserts. It can also be drunk as an aperitif, served at room temperature or lightly chilled.

Tasting Notes:

Tawny in color, with aromas of dried apricots and crystallized tangerine peel well integrated with a nutty character. “The palate reveals dried fruits with a fiery spirity finish. With a great structure and a long finish. This offers amazing aromas of orange and lemon peel, with hints of toffee, caramel and honey. Fullbodied and luscious, with lots of sweet fruit and a long subtle finish that goes on and on. This is really the benchmark for 10-year-old tawnies." Tasting notes from James Suckling in June-2003.


The tawnies are aged in small old oak casks, (550 l), in the cellars at Vila Nova de Gaia, over many years. The balanced marriage of the different characteristics and diverse ages is the art of the Niepoort master blender José Nogueira.

Technical Information:

Product: 10 Years Old Tawny

Producer: Niepoort (Vinhos) S.A.

Region: Douro

Soil Type: Schist

Vineyards: Vinha da Pisca, Vale do Pinhão e Ferrão

Average Vine Age: Over 60 years

Grape Varieties: Touriga Nacional, Touriga Franca, Tinto Cão, Tinta Francisca, Tinta Amarela, Sousão, Tinta Roriz and others

Vines per Ha: 4000-6000

Harvest Method: Hand-picked

Fermentation: Lagares/Foot Treading

Aging: Small old oak casks

Residual Sugar: 106,3 g/L

Alcohol: 20% vol

Baumé: 3,6

pH: 3,65

Total Acidity: 3,8 g/L Tartaric Acid

Pairing suggestions:

Dry fruits, dry nuts, almonds, raisins, peaches, apricots, etc. Desserts based on eggs, pies with dry fruits, coffee, vanilla… Slightly chilled it can also be used as aperitif!

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