# 40 Year Very Old Tawny Porto (NV)

- **Producer:** J.H. Andresen
- **Colour:** red
- **Type:** fortified
- **Grapes:** Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Barroca, Tinto Cão, Tinta Amarela, Bastardo
- **Region:** Douro, Portugal
- **Style:** Classic
- **Alcohol:** 20.0%
- **Average price:** €190
- **Contains sulphites:** Yes
- **When to drink:** Now
- **Serving temperature:** 14–16 °C
- **Aromas & flavours:** plum, cherry, orange, vanilla, cloves, coffee, dried fig, prune, walnut, hazelnut, toffee, caramel

## About this wine

J.H. Andresen was established in 1845 by Jann Hinrich Andresen, a 14-year-old Danish sailor who arrived in Oporto and later founded his own port house at age 19. Today, Andresen remains one of the few 100% independent, family-owned Port houses in Portugal, managed by the Flores and van Zeller families since 1942. Located in the famous Douro Valley, the estate specializes in long wood-aged Tawnies and rare single-vintage Colheitas, placing a strong emphasis on traditional cellar practices and long maturation in Vila Nova de Gaia.

## Interesting facts

- Founded in 1845 by a 14-year-old Danish sailor, J.H. Andresen remains one of the few independent family-owned Port houses.
- The wine ages for an average of four decades in 550-liter traditional wooden pipes in Vila Nova de Gaia.
- Once opened, a 40-year tawny port remains fresh and stable for up to two months when kept sealed in a cool spot.

## Food pairing

The intense concentration, high residual sweetness, and rich oxidative character of a 40-year-old tawny require pairings with equal richness or sharp contrast. Salty, intense blue cheeses create a classic harmonious contrast against the sweetness, while rich caramel, roasted nut, and dark chocolate desserts mirror the wine's tertiary development.

## Wine making process

Grapes are harvested by hand from old vine terraces planted on schist soils in the Douro Valley. Fermentation occurs in traditional granite lagares and stainless steel vats with short, intensive maceration. Fermentation is halted mid-way by the addition of 77% neutral grape spirits (aguardente) to maintain natural grape sugars. The wine is then aged in neutral 550-liter oak casks (pipas) in Andresen's cellars in Vila Nova de Gaia for an average of 40 years before master blending.