Confraria Induction Trip; 6/19/2022-6/26/2022 (Porto, Portugal): Aged 6 to 8 years in barrel. Amber-gold in color with a slight copper hue. Light Mandarin orange and some light oak notes on the nose. Honey, caramelized banana and burnt sugar on the palate. Complex, with the additional time in wood adding depth. Balanced acidity and sweetness on the long finish.
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Spiritiy nose of orange peel, fig and honeysuckle. Lovely palate of spiced orange, prune and honey with medium sweetness. Persistent finish of dried apricot and caramel. Really good value white port that is a perfect and fresher alternative to 10yo tawny.
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Bottle is open for a day, amber colour, smells of quince, raisins and cinnamon, not very sweet for a port, not as hot/spirituous as the red Dona Antonia, in the mouth quince, raisins and cinnamon, medium body, in the aftertaste quince, raisins and acidity, good length (30 sec), remarkably good white Reserve Tawny, much better than the red Dona Antonia.
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Broadbent - Madeira, Port, and English Bubbles (One Market, SF): About the same color as the 20 year tawny - pale rose-amber. Nose is completely different - melon, ripe cantaloupe, peach, flowers. Smells almost terpenic - like a skin-contact white/orange wine. Slight VA but it’s well-integrated. On the palate, this is harsh. Reminds me of tasting unfinished spirit components at the High West seminar. Rubbing alcohol notes. It’s not bad, but tastes raw and estery. Fruity and melony - but more from the process than from the actual grape. An interesting style.
From OCW: White Port is made with shorter skin maceration, and either is “Lagrima” - intensely sweet (mostly for domestic consumption) or “Leve Seco” - a drier and low-alcohol style (16-17%). This was probably a leve seco.
Typically aged 18 months or less, and have some golden color added by oak aging.
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6/25/2022 - theportguy wrote: 90 Points
Confraria Induction Trip; 6/19/2022-6/26/2022 (Porto, Portugal): Aged 6 to 8 years in barrel. Amber-gold in color with a slight copper hue. Light Mandarin orange and some light oak notes on the nose. Honey, caramelized banana and burnt sugar on the palate. Complex, with the additional time in wood adding depth. Balanced acidity and sweetness on the long finish.
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5/28/2022 - Weinberg Falls wrote: 89 Points
Spiritiy nose of orange peel, fig and honeysuckle. Lovely palate of spiced orange, prune and honey with medium sweetness. Persistent finish of dried apricot and caramel. Really good value white port that is a perfect and fresher alternative to 10yo tawny.
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4/11/2020 - Butzemann Likes this wine: 90 Points
Bottle is open for a day, amber colour, smells of quince, raisins and cinnamon, not very sweet for a port, not as hot/spirituous as the red Dona Antonia, in the mouth quince, raisins and cinnamon, medium body, in the aftertaste quince, raisins and acidity, good length (30 sec), remarkably good white Reserve Tawny, much better than the red Dona Antonia.
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11/10/2016 - RajivAyyangar wrote:
Broadbent - Madeira, Port, and English Bubbles (One Market, SF): About the same color as the 20 year tawny - pale rose-amber.
Nose is completely different - melon, ripe cantaloupe, peach, flowers. Smells almost terpenic - like a skin-contact white/orange wine. Slight VA but it’s well-integrated.
On the palate, this is harsh. Reminds me of tasting unfinished spirit components at the High West seminar. Rubbing alcohol notes. It’s not bad, but tastes raw and estery. Fruity and melony - but more from the process than from the actual grape. An interesting style.
From OCW: White Port is made with shorter skin maceration, and either is “Lagrima” - intensely sweet (mostly for domestic consumption) or “Leve Seco” - a drier and low-alcohol style (16-17%). This was probably a leve seco.
Typically aged 18 months or less, and have some golden color added by oak aging.
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9/23/2016 - theportguy wrote:
2016 Port Harvest Tour; 9/18/2016-9/25/2016 (Portugal): N/R
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