If you fancy the flavours of a mature Vintage Port, but not the spicy heft and weight, then an aged Tawny Port is ideal, as it is more delicate, yet still has the wonderful nutty, marmalade and caramel notes that come from long-ageing in barrel, along with a fresher, brighter, red fruit (as opposed to black fruit) character. 20% alc. Drink now-2030.

The Oxford Wine Companion: “Port that has been left to age in wooden casks for six or more years begins to take on a tawny colour and a soft, silky character. Aged tawnies are made from wines of the very highest quality: wines set aside in undeclared years that might have otherwise ended up as vintage port. They mature in cask in the cool lodges at Gaia until the shipper considers that they are ready to blend and bottle.”

Press review:

JancisRobinson.com: “Dark foxy red. Rose-petal-steeped marmelo jam, guava, candied blood-orange peel, kirsch. Chunky, deeply tangy, tea-steeped and bittersweet pitanga-fruit raw.  Gorgeous wine that doesn’t give you a chance to resist it. Thickly succulent peach-jam layers through marmalade, through orange peel. Spherical and languidly laced in long, wide, slow ribbons of flavour and texture and tang. But I love the modern-architectural squares of structure built into the slow-toffee-swirls of sweetness. A wine that mesmerises you into thinking it’s languid when it’s actually dancing a fiery tango behind that door you didn’t push open. (TC). Drink now-2030.” 17 points

Decanter: “Caramel bouquet embellished by a touch of wood spice. Then toffee, fudge and caramel on the palate, with ripe, red-berried fruit coming through on the finish – altogether pleasant and rich.” 95 points