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40 Year Old Tawny Port

The 40 year old Port combines the talent of 3 generations. João, Oscar Sr. and Cláudia combined their effort in the cellar to blend this balanced, intense and complex very old Tawny, pairing the concentration from Port wine aging in the Douro with the elegant style of Quevedo’s Tawny.



Amber with green hints


A complex and intense expression with notes of citrus marmalade, dry fruits, nutmeg, marzipan and almond essence.


Sharp entrance due to the high acidity built through all the years of evaporation in the casks. Quickly the Port becomes very smooth, balanced by its sweetness and the appereance of the dry fruits, grilled nuts and caramel flavors. From the midpalate, it evolves to cloves, ground coffee, and bitter almonds. The many layers of flavours build towards an explosive finish, taken over by the citrus, cinnamon and ginger notes that linger persistently.


Wine Enthusiast

Reviewed by Roger Voss on May 2023

Produced from a field blend of old vines, this Port is a classic of its kind. It has an old-gold character, with concentration from aging in wood for nearly 40 years. Spice and acidity are balanced by the heady perfumes of this wine. Drink now. 

Wine Advocate

Reviewed on October 2016

The NV 40 Year Old Tawny Port, bottled in 2015, is a field blend with 135 grams per liter of residual sugar. Very fresh, very elegant and relatively young for a 40, this is only moderate in complexity for its age, a little light on those molasses overtones, if you will. However, the youth and nutty nuances are rather glorious in their own right. Alive and delicious, it has an enticingly sweet edge. There are approximately 1,000 bottles produced per year.

Technical Information

Grape Varieties



Alcohol - 21,5% Total Acidity - 5,9 (g/l) pH - 3,45 Residual Sugar - 139 (g/l)

Winemaking Details

Hand-harvested, sustainable and dry farmed grapes.

Fermented in traditional Granite Vats (Lagares).

Aged and matured in seasoned chestnut wood casks. This Tawny was blended with other vintages, making an average of 40 years aging time. No filtration. Masterblender: Claudia Quevedo


Foie gras, lemon pie, cheese


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