Monsieur Touton Selection, Ltd.
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Quinta Do Crasto - 10 Years Old Tawny PortNV

RED PORT

PUBLIC
March 2025
Prices and availability subject to confirmation
Quinta Do Crasto - 10 Years Old Tawny Port label
New
  • Producer Quinta do Crasto
  • Country Portugal
  • UPC 850069639488

Reviews

Wine Enthusiast 91

Balanced between fruit flavors and wood aging, this Tawny Port is full of dried-fruit aromas that bring out touches of wood and nutmeg. It is ready to drink, but because it was bottled unfiltered, it will age further.

by RV, Wine Enthusiast , 2024

Wine Spectator 90

A soft, charming style, with a mix of jasmine, honeysuckle, white peach, dried mango and golden raisin notes laced up with a hint of praline through the finish.

by JM, Wine Spectator , 2024

James Suckling 91

This shows aromas of dried dates and a hint of caramel. A medium- to full-bodied palate with subtle caramel flavors, a discreet spark of acidity and a touch of oxidation. Pleasant and approachable. Drink now or hold.

by JGAL, James Suckling , 2025

Technical Details

Age of vines

More than 60 years old.

Ageing

In Portuguese oak vats.

Appellation

Porto / Port.

Background

Crasto 10 Year Old Tawny Porto is an aged tawny Porto that has been matured in Portuguese oak vats for an average of 10 years. Made from selected Port wines from our best vineyards, this blend oers great complexity given by the older wines, with the younger wines bringing fresh fruit flavours and lively acidity.

Tasting notes

The wine is amber in colour and oers excellent aroma complexity, with notes of honey, figs and so fine spices. On the palate it is fresh and perfectly balanced. The finish is delicate, elegant and persistent. Serve at a temperature between 12 and 14 degrees celcius.

Varietal

Old Vines - Field Blend.

Vinification

The grapes, coming from Old Vines, are taken to the winery in plastic boxes and undergo strict selection on arrival. On arrival in the winery they are rigorously inspected on a sorting table. The grapes with their stems are then slightly crushed and transferred to a traditional stone tank ("lagar") where they are foot trodden. Aer this, the grape spirit is added to stop the fermentation and fortify the wine.