2001 W. & J. Graham's Single Harvest Tawny Port - Colheita Port - Bottled in 2025 - Douro - 1 Bottle (0.75L)

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