For The Love Of Port

I opened this to celebrate the the 2011 reaching the #3 Wine Spectator spot for 2014. While I prefer to avoid using other countries as comparison, the best way to describe this is to compare it to a Burgundy. It's taken on a more delicate red cherry with spices tone, and a touch of oak tannin still...

Filipe, [welcome.gif] and thanks for the introduction. Have you meet any of us :ftlop: 'ers recently at the Lodge? Hi again, This year when you guys visited I was not working that day. Last year, I remember Roy visiting with a group, but I was just starting, so I just heard about the visit of the F...

Hello everyone, my name is Filipe, I'm from Porto. I registered some days ago and already posted a question aboit the blends. Question kindly answered by some of you. I'm a guide at the Graham's Lodge for a year and a half, so my question was to have some insight from someone outside of work. Needle...

Thank you all.
I already had an idea about how it was done. Thamk you very much.

I'm new here!
My question has to do with the blends. Specially the ones related to tawny. How does it work? Does the master blender starts from scratch everytime he will bottle 10,20,30 or 40 years old? Are there strict rules about the average age of the wines used in the different blends? thank you.