A rank tawny like this, colored ruby red, inspires confidence (just as Rainwater Madeira colored like CA Chardonnay would.) A cheese wine. Dry in its soul. Paired with organic-domestic walnuts, it jams the axe. Liquor of slate. Prune blossom. Coffee improvised from raspberries. Sweet and boozy, like contrarian Montepulciano, surrounded by weeds. Don't underestimate the pairing potential here. Smoked Gouda melted over ham and sweet mustard is an obvious event, but one might be startled to witness how cordial it is with caviar.
Secret back label code suggests this NV was bottled in 2021, and, more presumptively, the second bottling under this label for that year: QIPOTTAW221. Presumption is based on the elevated proportion of codes I see that end in 1XX vs 2XX, and scalar deductions.
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Why did I drink a tawny port in the summer? June was cold and rainy, so that must have been why. I prefer their ruby, but this would be good with the right pairing. Not too sweet, just like I like it.
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not sure how long I have had this bottle as it is a mon-vintage tawny, but it is still a beauty, and I'm thinking I've had it a minimum 4years. Aromas are reminiscent of hazelnut and cherry, while the palate has a rich cherry flavour backed by good acidity and a finish that is indulgent with hazelnut and lightly caramelled ... and of course, the hallmark of any good Port is a pleasant linger that keeps you coming back for more
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While still good and enjoyable it seems like this bottle (bought in 2010) is starting to slip. A slight note of VA was present that wasn't there when I first bought this wine.
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Very dark chocolate tan in color. Nose is classic tawny, with toffee, walnuts, cinnamon, nutmeg, and burnt butter. On the palate, spiced stewed prunes are dominant. In fact, although this is clearly tawny Port, it is very much on the youthful, ruby side of the spectrum. It does carry some of the more classic tawny features, as well, though, with brown sugars and melted butter, along with toasted almonds and lots of spiciness. There is also the expected citrus element in the form of orange peel, but also backed with lime. The wine is not overwhelmingly sweet, medium at most, and the alcohol content is very well contained. Not bad on the pop-and-pour, as with many younger tawnies, this wine integrates more with some air time. Although at $19 this wine is on the expensive side for a tawny with no age designation, it easily beats most wines in its class; that makes it a 90 in my book.
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CoolVines Tasting 3: Sweet Wines (CoolVines, Princeton): (first port!) Med- garnet in the glass, with slight tawny rimming and massive legs, this port has a huge nose reminiscent of the Alvear sherry, but much more fruit-driven, with toasted hazelnut, indian spices, hints of dark grapey candy. In the mouth: tremendous sugar, acid, and alcohol. Unctuous with prunes, dates, and other deep flavors. Screaming for something equally rich, with salt to balance out the sugar and acid. This is screaming for Stilton!!!! Heavy, deep aromas, alcohol numbing and stinging my tongue, great acidity. I'm not happy about the alcohol stinging my tongue and generally hurting. Needs to be drunk colder, with cheese. Ouch. 19.5%
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My tastes run toward tawnies with more nuttiness and caramel notes than this one, but this one did have nice dried dried plum and apricot flavors. A very good value.
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Definitely worth at least the ~$13-14 I paid, but sort of a poor man next to the Quinta Do Infantado Porto Ruby, which is a phenomenal QPR. This is enjoyable, not too sweet, sort of carmelly and musty like a nice tawny port can be, but nothing special.
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1/1/2023 - Putnam Weekley wrote: 91 Points
A rank tawny like this, colored ruby red, inspires confidence (just as Rainwater Madeira colored like CA Chardonnay would.) A cheese wine. Dry in its soul. Paired with organic-domestic walnuts, it jams the axe. Liquor of slate. Prune blossom. Coffee improvised from raspberries. Sweet and boozy, like contrarian Montepulciano, surrounded by weeds. Don't underestimate the pairing potential here. Smoked Gouda melted over ham and sweet mustard is an obvious event, but one might be startled to witness how cordial it is with caviar.
Secret back label code suggests this NV was bottled in 2021, and, more presumptively, the second bottling under this label for that year: QIPOTTAW221. Presumption is based on the elevated proportion of codes I see that end in 1XX vs 2XX, and scalar deductions.
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11/17/2021 - Ben Christiansen wrote:
Aged in pipa which apparently accelerates the aging. And kinda feral and maybe not so clean.
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5/25/2021 - owr Likes this wine: 87 Points
nuts and cherries with subtle orange peel and fig notes.
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9/21/2015 - drinkfunkyanddance wrote:
Why did I drink a tawny port in the summer? June was cold and rainy, so that must have been why. I prefer their ruby, but this would be good with the right pairing. Not too sweet, just like I like it.
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11/30/2014 - owr Likes this wine: 89 Points
not sure how long I have had this bottle as it is a mon-vintage tawny, but it is still a beauty, and I'm thinking I've had it a minimum 4years. Aromas are reminiscent of hazelnut and cherry, while the palate has a rich cherry flavour backed by good acidity and a finish that is indulgent with hazelnut and lightly caramelled ... and of course, the hallmark of any good Port is a pleasant linger that keeps you coming back for more
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4/16/2014 - gfish wrote: 86 Points
While still good and enjoyable it seems like this bottle (bought in 2010) is starting to slip. A slight note of VA was present that wasn't there when I first bought this wine.
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12/29/2013 - yofog wrote:
Spot on, perfect basic tawny, tense and savory with a not too much sugar and a hint of VA.
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11/25/2013 - EMichels wrote: 88 Points
Clean; Nice nose; Good clean enjoyable tawny
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4/21/2012 - brooklynwine wrote: 87 Points
Delicious! Can't miss for $15.
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9/7/2011 - Ben Christiansen wrote:
"Off-dry" is the style. Not as sweet as others apperently. Browned out wood nose. It isn't as sweet as some. Interesting.
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8/1/2010 - Phredd Likes this wine: 90 Points
Very dark chocolate tan in color. Nose is classic tawny, with toffee, walnuts, cinnamon, nutmeg, and burnt butter. On the palate, spiced stewed prunes are dominant. In fact, although this is clearly tawny Port, it is very much on the youthful, ruby side of the spectrum. It does carry some of the more classic tawny features, as well, though, with brown sugars and melted butter, along with toasted almonds and lots of spiciness. There is also the expected citrus element in the form of orange peel, but also backed with lime. The wine is not overwhelmingly sweet, medium at most, and the alcohol content is very well contained. Not bad on the pop-and-pour, as with many younger tawnies, this wine integrates more with some air time. Although at $19 this wine is on the expensive side for a tawny with no age designation, it easily beats most wines in its class; that makes it a 90 in my book.
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6/29/2010 - hutch wrote: 88 Points
Wine Wizards Warehouse Wine Tasting (WWWWT) (Wine Wizards Warehouse): 6/29/10: Nice fruit. Easy going. Spicy. 88
3/29/10: Solid. rich fruit. Good. 88
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2/8/2009 - Eugene wrote: 88 Points
Plums. licorice. A bit higher in alcohol than I would like (19.5%). Not bad at all
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9/3/2008 - RajivAyyangar wrote: 80 Points
CoolVines Tasting 3: Sweet Wines (CoolVines, Princeton): (first port!) Med- garnet in the glass, with slight tawny rimming and massive legs, this port has a huge nose reminiscent of the Alvear sherry, but much more fruit-driven, with toasted hazelnut, indian spices, hints of dark grapey candy. In the mouth: tremendous sugar, acid, and alcohol. Unctuous with prunes, dates, and other deep flavors. Screaming for something equally rich, with salt to balance out the sugar and acid. This is screaming for Stilton!!!! Heavy, deep aromas, alcohol numbing and stinging my tongue, great acidity. I'm not happy about the alcohol stinging my tongue and generally hurting. Needs to be drunk colder, with cheese. Ouch. 19.5%
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7/12/2007 - amateurwino wrote:
Not rating this, as I have never had tawny port before. Mildly pleasing first foray.
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11/19/2006 - wineswiller wrote:
My tastes run toward tawnies with more nuttiness and caramel notes than this one, but this one did have nice dried dried plum and apricot flavors. A very good value.
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3/12/2006 - cab wrote:
Definitely worth at least the ~$13-14 I paid, but sort of a poor man next to the Quinta Do Infantado Porto Ruby, which is a phenomenal QPR. This is enjoyable, not too sweet, sort of carmelly and musty like a nice tawny port can be, but nothing special.
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