Casal Jordoes - Finest Reserve Port (750mL)
Rich fruit cake aromas, dark spicy fruit flavours with lovely jammy sweetness and soft, ripe tannins. This Tawny Port is surprisingly full bodied, and dark in colour, which is a little unusual, as most are lighter (hence the name Tawny) as they are aged in small casks for several years only, making them really good value. Youthful and exhuberant in style, it can be enjoyed now, without ageing, and wil not throw a sediment. We suggest drinking with dessert, maybe something chocolatey. Cheese of course, is anotehr classic alternative. Can also be appreciated lightly chilled to calm the alcohol feel down a little and lift drinkability. We are hoping (with time) this rare organic Port estate may be able to release a 10 or 20 year old organicTawny in the future!
Country of Origin
Casal Jordoes - Finest Reserve Port (half bottle) (375mL)
A Port lover's dream. Made from Touriga Francesca, Tinta Roriz and others too, it's a dense, inky-purple colour, and is a richly hedonistic experience (even in half bottle!). Complex, super ripe berried fruits are gently spiced, and its sweet and unctious palate is both elegant and balanced too, with real length. Casal dos Jordoes was the first and indeed only fully certified Port producer. Try their Tawny and Vintage too, all are drinking very well now, but will age gracefully. Remember also, there is no need to drink the bottle at one sitting, once opened it will keep well for a couple of weeks at least. Enjoy near a warming fire on its own, or with mature cheeses.
Gabriel Gomez Sierra Morena Dorado Seco (750g)
Sumptuous fortified wine, with rich amber colour and a palate of hazelnuts, almond, apricot and raisins. Sherry.
Grape: Palamino Fino.
Sierra Morena, Spain.
Piedra Luenga - Amontillado (500mL)
This style of sherry is aged both under flor, and then oxidatively without the flor layer, often for more than fifteen years. Structured and complex, it is dry and woody with hints of eucalyptus. Full bodied, it will partner heavier foods such as mushroom-based sauces and aged cheeses.