{"title":"Port","description":"\u003cp\u003ePort is the fortified wine of Portugal's Douro Valley, made by adding grape spirit to halt fermentation, leaving natural sweetness and warmth. Vintage Port, declared only in the finest years, is dense and powerful and ages for decades. Late Bottled Vintage offers similar richness ready to drink sooner. White Port, served chilled or with tonic, is a refreshing aperitif. Classic partners include Stilton, dark chocolate and walnuts, or simply a quiet glass after dinner.\u003c\/p\u003e","products":[{"product_id":"2002-vintage-port-barros","title":"2002, Vintage Port, Barros","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eDried black plum jam and dates with violet overtones, full-bodied with silky tannins and great opulence through a long, elegant finish. Touriga Nacional 50%, Tinta Roriz 25%, Touriga Franca 25%.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eA single-quinta Port from Quinta Dona Matilde, one of the great historical Douro estates — mapped by Baron Forrester in the 1800s and named by Manuel Moreira de Barros for his wife. Barros passed a century of trading in 2013.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with cheese and dessert. Built for the long term — decades, if kept well. Serve at 16–18°C.\u003c\/p\u003e\n\u003cp\u003e\u003csmall\u003e\u003c\/small\u003e\u003c\/p\u003e","brand":"Barros","offers":[{"title":"Default Title","offer_id":56045711393151,"sku":"HNW-12233021","price":56.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2002_VintagePort_Barros_cc9c262f-2fe9-4378-acbe-8ce72391354d.png?v=1757626046"},{"product_id":"nv-porto-branco-quinta-do-vallado","title":"NV, Porto Branco, Quinta do Vallado","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eIntense and concentrated, with delicate floral aromas and rich crystallised orange through a long, delicate finish with balanced sweetness. Moscatel Galego 80% with a white field blend, fermented free-run without skin contact.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eQuinta do Vallado was established in 1716 and is among the oldest estates in the Douro, on the banks of the Corgo near Peso da Régua. Sixty-five hectares planted between 80 and 400 metres on south and west-facing slopes.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with cheese and dessert. Drinking well now, with a decade or more ahead of it. Serve at 8–10°C (46–50°F), well-chilled.\u003c\/p\u003e\n\u003cp\u003e\u003csmall\u003e\u003c\/small\u003e\u003c\/p\u003e","brand":"Quinta do Vallado","offers":[{"title":"Default Title","offer_id":56045711425919,"sku":"HNW-12250NVA","price":23.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/NV_PortoBranco_QuintadoVallado_d165df12-d97b-43f4-b88f-a192b555d360.png?v=1757626048"},{"product_id":"nv-white-port-barros","title":"White Port, Barros NV","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eA lively citrine colour and a delicate, perfumed nose dominated by fresh floral aromas. Rich and aromatic on the palate, with balanced sweetness and a long, harmonious finish — 25% Malvasia Fina, 25% Rabigato, 25% Verdelho, 25% Viosinho.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eBarros has been trading Port since 1913 and is best known for its Colheita tawnies, aged in cask and bottled to order; it has been part of the Sogevinus group since 2006. The grapes are hand-picked from terraced vineyards cut into the Douro's steep schist slopes, where vines are traditionally trained low without trellises. Winemaker Carlos Alves follows the traditional method: a light skin maceration, fermentation in steel at 16-18°C, then grape brandy added to arrest fermentation and retain natural sweetness. The blend is aged for a minimum of three years in a mix of steel and wooden casks.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe chilled at 6-8°C as an aperitif, with tonic and a sprig of mint, or alongside salted almonds, olives, pâté or a blue cheese. No decanting needed; once opened it keeps for a few weeks in the fridge. Drink now and over the next few years. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Barros","offers":[{"title":"Default Title","offer_id":58464554058111,"sku":"HNW-12237NVA","price":21.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/HNW-12237NVA.png?v=1789767079"},{"product_id":"2020-vintage-porto-quinta-do-vallado","title":"Vintage Porto, Quinta do Vallado 2020","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eLayers of dark berries and dried fruit, richly concentrated, the sweetness carried on ripe tannins rather than sitting on top of them. Full-bodied, with an everlasting finish. A field blend of old vines, chiefly Touriga Nacional, Touriga Franca, Sousao, Tinta Roriz and Tinta Barroca.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eQuinta do Vallado was established in 1716 and is one of the oldest estates in the Douro, on the banks of the River Corgo near the town of Peso da Regua. It was once the property of Dona Antonia Adelaide Ferreira and remains with her descendants, who in the 1990s added dry red, white and rose wines to the estate's Ports and began replanting the vineyards in single-variety plots, breaking with the old habit of co-planting. The fruit for this Porto comes from terraced vines in the Valley of Rio Torto, planted between 80 and 400 metres on south- and west-facing slopes of nutrient-rich schist and picked into small crates. Half the crop was fermented with the stalks, in lagares with periodic foot treading and the estate's own yeasts, then fortified with grape spirit once the desired Baume was reached, and the wine spent 21 months in stainless steel vats to hold on to the fruit. 2020 was shaped by heat: a rapid spike on 23 and 24 June scalded vineyards across the Douro and cut yields, and three waves of heat in July, with more through August, dehydrated the grapes and drove up sugars.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16-18C, decanted an hour or so ahead. Stilton and other blue cheeses, mature hard cheese, dark chocolate puddings, or walnuts and dried fruit. This is built for the long haul and will reward decades in a cool, dark place. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Quinta do Vallado","offers":[{"title":"Default Title","offer_id":58476272124287,"sku":"HNW-1225420D","price":52.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/1225420D.jpg?v=1789920891"},{"product_id":"2022-vintage-port-quinta-da-romaneira","title":"Vintage Port, Quinta da Romaneira 2022","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eDeep ruby-purple, with a spicy aromatic lift and a palate of pure, sweet dark fruit. Full-bodied but elegant with it, the tannins fleshy and velvety rather than austere, and the finish long. Touriga Nacional 34%, Sousao 33%, Touriga Francesa 33%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eQuinta da Romaneira was established in 1757 and is one of the largest estates in the Douro, with 412 hectares and three kilometres of river frontage, of which 86 hectares are planted; every wine is made from estate fruit alone. The terraces climb steep, many-sided slopes that give the property several microclimates, over schist soils whose laminated structure drains freely and lets roots reach deep for water, and whose poverty holds yields down. Christian Seely brought together a group of investors to buy the estate in 2004, and a new winery followed in 2005. The grapes were trodden by foot and fermented with their stems in traditional lagares at 28C, and the wine then spent 20 months in the cellars at the Quinta before bottling. 2022 brought record heat, frequently above 40C, but the timing of the harvest and careful vineyard work kept the fruit healthy, and Touriga Nacional, Sousao and the old vines came through it particularly well.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16-18C, decanted an hour ahead. Stilton and other blue cheeses, aged Serra or hard sheep's cheese, dark chocolate puddings, or walnuts and dried figs. It can be broached young, but eight to fifteen years in bottle are what bring out the complexity and bouquet of a mature Vintage Port. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Quinta da Romaneira","offers":[{"title":"Default Title","offer_id":58476279955839,"sku":"HNW-1227022A","price":56.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/1227022A.jpg?v=1789920895"},{"product_id":"2019-lbv-port-barros","title":"LBV Port, Barros 2019","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eFresh red berry fruit and black cherry on the nose, with mint and orange blossom lifting it. Sweet and full at 20% alcohol, with firm but fine tannins holding the shape and spice running through a long finish. Tinta Roriz 30%, Touriga Franca 30%, Touriga Nacional 30%, Tinta Barroca 10%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eBarros marked its hundredth year of trading in 2013 and built its name on Colheita Port, single-year tawnies kept in cask for at least seven years and bottled by hand to order; the evaporation loss that ageing costs is a price the house accepts, and it is the style Barros is best known for. Since June 2006 it has been part of the Sogevinus group. The fruit comes from terraces cut into the steep schist and greywacke slopes of the Douro, much of it planted vertically up the hill in the vinha ao alto style, trained on Guyot or cordon systems since trellising is not permitted for Port grapes, and picked by hand. Here the grapes were destemmed, crushed and given a careful skin maceration, then fermented in vats with constant pump-overs at 28–30°C until the desired Baumé was reached, at which point grape brandy was added to stop the fermentation and leave the wine naturally sweet. It was then aged in wooden vats of four to six years old. 2019 was the fourth good Douro vintage in a row: a warm, dry winter, an undisturbed flowering, low disease pressure through a dry spring and a cool summer by European standards, with August rain arriving in time to balance the ripening.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 14–16°C. Good with hard cheeses, a chocolate or pear dessert, walnuts, or on its own after dinner. Drink now and over the next five to ten years; no decanting needed, and an opened bottle will keep for a few weeks. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Barros","offers":[{"title":"Default Title","offer_id":58476289393023,"sku":"HNW-1222619A","price":27.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/1222619A.jpg?v=1789920877"}],"url":"https:\/\/www.edkawines.com\/collections\/port-wine.oembed","provider":"Edka Wines","version":"1.0","type":"link"}