Smith Woodhouse 10 Year Old Tawny Port
€24.50 *
Content: 0.75 l (€32.67 * / l)
Prices incl. VAT plus shipping costs
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Delivery time appr. 3-8 days
- Order number: 64890
Smith Woodhouse's 10-year-old Tawny Port is - in keeping with the house style - less sweet than the port wines of other producers. ✔ Here directly from the importer
“Another Symington family brand that often shows well, Smith Woodhouse 10 year old is big and... more
Product information "Smith Woodhouse 10 Year Old Tawny Port"
| wine type | Likörwein |
| region | Porto |
| port type | 10, 20, 30, 40 Years Old Tawny |
| taste | sweet |
| volume in litres | 0.750 |
| degree of alcohol | 20.0 % vol. |
| allergy | contains sulphites |
| estate | Smith Woodhouse |
| country of origin | Portugal |
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Symington Family Estates Vinhos SA
Anschrift:
Symington Family Estates Vinhos SA
Travessa Barao de Forrester 86, Apartado 26
4431-901 Vila Nova de Gaia
PORTUGAL
Symington Family Estates Vinhos SA
Travessa Barao de Forrester 86, Apartado 26
4431-901 Vila Nova de Gaia
PORTUGAL
In mittlerweile fünfter Generation steht die britisch-portugiesische Dynastie der Symingtons wie wenige andere Namen am Douro für höchste Portwein-Qualität. Unter dem Familienbanner sind die altehrwürdigen Häuser wie Dow's, Graham's und Warre's vereint - ein Erbe, das verpflichtet. Aber auch neue Wege werden eingeschlagen, etwa im Joint Venture mit der französischen Bordeaux-Legende Bruno Prats, der auf der Quinta da Roriz mit seinem Chryseia einen Spitzenwein von internationaler Klasse keltert.
“Another Symington family brand that often shows well, Smith Woodhouse 10 year old is big and... more
“Another Symington family brand that often shows well, Smith Woodhouse 10 year old is big and firm, quite tannic even, and very rich and dry. This is a good, solid, powerful wine, with great finishing acidity.”
Roger Voss, Wine Enthusiast, August 2006
“Lots of dried fruit, toffee and caramel on the nose. Full-bodied and very sweet, with lots of fruit and a medium toffee finish… I like it.”
James Suckling, Wine Spectator, 15th September 2003
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