The Wine 2001 Single Harvest Tawny This special release of our 2001 Single Harvest Tawny Port celebrates the year in which the Douro Valley was designated as a UNESCO World Heritage Site. Our home for over two centuries, the Douro Valley is renowned for its stunning landscape, traditional terraced vineyards, and has been recognised as a ‘Region of Outstanding Natural Beauty’. A UNESCO World Heritage site since 2001, the Douro is the world’s largest area of mountainous vineyard. Our vines are planted largely on steep terraced hillsides, and the majority of vineyard work continues to be done by hand – a rarity in the world’s great wine regions. Our vines provide remarkably low yields of high-quality grapes marked by stunning concentration. This is shaped by the Douro’s hot and dry climate and schistous soils. INFORMATION Winemaker: Charles Symington Alcohol: 20 % Acidity: 4.7 g/l (tartaric acid) Baume: 3.70 ° Storage: Store upright. Once open the wine will remain fresh for up to 6 weeks. TASTING NOTES Our 2001 Single Harvest Tawny Port has an enchanting amber-copper colour. Aromas of quince preserve, marmalade and a subtle citrous fragrance are followed by hints of caramel and buttery, toffee notes, and a touch of salty ocean spray heightens the sense of freshness. On the palate, the citrous undertow reveals hints of ginger, cinnamon and subtle traces of honey and toffee. Accomplished balance between age-worthy complexity and still youthful vitality concludes with a long, nutty finish. FOOD PAIRINGS Nut-Based Desserts: Almond tart or pecan pie. Chocolate: Dark chocolate (70-80%) complements the richness of the port, while praline chocolates mirror its hazelnut and caramel flavors. Crème Brûlée: The creamy texture and caramelised top mirror the port’s butterscotch and vanilla tones. Blue Cheese: rich creamy blue cheese such as Stilton, Gorgonzola or Roquefort enhances the nutty, caramel and honeyed notes. Aged Hard Cheese: Parmesan, Gouda or Gruyére balances the saltiness with the sweetness of the port. Duck or Game: Roasted duck with orange or game dishes such as venison with a berry sauce, accentuates the port’s citrus and dried fruit notes. Foie Gras: The rich and buttery texture pairs well with the port’s creamy, smooth palate. Smoke-cured Meats