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Churchill's 10 Year Old Dry White Port

Churchill’s 10 Year Old Dry White Port is an emblematic product for Churchill’s and unique in its style. The long ageing period gives it a balance and smoothness that is in a class of its own. Grapes for this White Port are cold stored overnight at 10ºC before being crushed with stalks (100%) in the granite lagares at Quinta da Gricha. After light maceration by foot treading and fermentation on the skins, the wine goes through an ageing period in seasoned oak casks for approximately 10 years. Serve chilled straight from the bottle with no need to decant the Churchill's 10 Year Old White Port has a vibrant golden colour with grated nutmeg and eucalyptus on the nose. On the palate this wine is fresh and complex with a long peppery finish. Once opened, it will keep well for at least one month in the fridge.

Wine File
Producer:
Churchill's
Country:
Portugal
Region:
Porto & Douro
Sub Region:
Port
Style:
Fortified Wine
Primary Grape(s):
Other Varieties
Bottle Size:
50cl
Alcohol:
19.5%
Closure:
Natural Cork
Contains Sulphites:
Yes
Units Per Bottle:
9.75
£17.00

The Producer Churchill's | Douro Valley

View from Quinta da Gricha over the Douro Valley in Portugal

Founded in 1981 by legendary winemaker Johnny Graham, Churchill’s has built a reputation for making award-winning Port and Douro wine in its founder’s unique and personal style. Johnny was born and raised in Porto as the youngest son...

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The Region Porto & The Douro | Portugal

Traditional boats in Oporto, Portugal

Port wine is a Portuguese fortified wine produced exclusively in the Douro Valley in the northern provinces of Portugal. It is typically a sweet, red wine, often served as a dessert wine, though it also comes in dry, semi-dry, and white varieties. Fortified...

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The Primary Grape Wine By Grape Variety | Other Varieties

Organic Vines in Vineyard

It is estimated that there are more than 10,000 grape varieties in present commercial production, yet this probably includes the same grapes under other names. With the increase of DNA fingerprinting it is thought that the real number might come down closer to 5,000.

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