One of the Douro's most celebrated expressions, Taylor Fladgate's 20 Year Old Tawny Porto is a masterclass in oxidative aging — rich, complex, and hauntingly beautiful. Blended from tawnies averaging two decades in 600-liter oak casks, it delivers the signature amber-mahogany hue, concentrated nutty depth, and lifted fruit that define great aged tawny at its finest.
One of the Douro's most celebrated expressions, Taylor Fladgate's 20 Year Old Tawny Porto is a masterclass in oxidative aging — rich, complex, and hauntingly beautiful. Blended from tawnies averaging two decades in 600-liter oak casks, it delivers the signature amber-mahogany hue, concentrated nutty depth, and lifted fruit that define great aged tawny at its finest.
Critical Acclaim
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95 Points - James Suckling: "Saturated with burnt orange peel, caramel, candied fruit and hints of honey-coated nuts...extremely creamy, long and flavorful. Delicious all the way."
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93 Points - Wine Spectator: "Rich, with a spicy nose...complex and elegant, delivering concentrated crème brûlée and tropical fruit notes that linger on the vibrant and buttery finish."
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93 Points - Wine Advocate: "Simply filling the mouth on first taste...succulent and inviting, it finishes with waves of concentrated flavors. The best intersection of quality and price."
Winemaking & Aging
- Sourced from select vineyards in the Cima Corgo and Douro Superior
- Produced using Taylor Fladgate's pioneering piston fermenter (Port Toes) technique, extracting greater flavor and aroma than conventional methods
- Fermentation halted with grape spirits to preserve natural sweetness
- Aged in 600-liter oak casks, losing 3% annually to evaporation (the "Angels' Share")
- Blended from tawnies with an average of 20 years of aging
- Gains its distinctive tawny hue and nutty complexity through slow oxidative maturation
Tasting Profile
Deep amber-mahogany with a luminous rim. The nose is intoxicating — burnt orange peel, caramel, candied fig, dried apricot, mango, and honey-coated nuts. On the palate it's full-bodied and luscious: sultanas, chocolate, coffee, crème brûlée, and tropical fruit unfold with remarkable concentration and elegance. The finish is long, creamy, and vibrant with waves of layered flavor. Best served slightly chilled.
Perfect Pairings
Serve slightly chilled (55–60°F) alongside crème brûlée, pecan tart, blue cheese, foie gras, or dark chocolate. An exceptional digestif on its own, and a stunning finale to any dinner. Also makes a luxurious gift for any occasion.
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