Warre's Otima 20 year Old Tawny Port (500ML)
An outstanding wine that epitomizes everything that is great about asuperbly balanced Twenty Year Old Tawny; the translucent coppercolored tone of the wine is matched by the beautiful soft nutty aromasgained by a full twenty years ageing in seasoned oak casks. Otima 20Years is rich and delicate, but never cloying; the tannins and acidityensure balance and perfect length.
Warre’s NV Otima 20 Year Tawny Port is great value in Tawny Port and is well worth seeking out. Offering a touch of Rancio-like sourness in its nutty, salty, fig, caramel, and dried orange aromas and flavors, this beauty hits the palate with tons of sweet fruit, yet always stays balanced, pure, and elegant. It’s would be a great aperitif with almonds or smoked nuts, as well as pair beautifully with any number of desserts.
Rich amber color; toasted and silky, with roasted nuts and a good proportion of rancio.
This is a smooth and richly ripe wine. It has a dry character that brings out the wood aging and the dried fruit flavors that are well in balance. There is a tang of spirit that gives a lift to the wine. Acidity and a dry aftertaste complete an impressive tawny.
Very plush, with a buttery essence to the dried white fruit and nutty flavors. Elegantly spiced, featuring a long finish of dried ginger, sandalwood and shortbread.
Wine & Spirits
Warmer and spicier than the Otima 10 (also recommended here), this has complex scents of roots and curry to balance its red fruit. The structure is firm and lean, the flavors energized by the alcohol, which drives it through a peppery finish. Pour it with a savory almond tart.
Robert Parker's Wine Advocate
The NV Otima 20 Year Old Tawny Port was tasted from a typical 500ml bottle, this bottling from 2014. Symington/Warre's also makes a "regular" 20-year-old tawny (to which I would give the nod), but they are intended to be very different styles. Rui Ribeiro at Symington Family Estates said to me: "They are two different wines, coming from different blends..Different lot selections and different barrels. We have a specific aging lot for Otima which differs from the normal Warre tawny lot...The Warre’s 20YO tawny is a classic profile, showing a bit more nuttiness and wood notes, warmer palate perception (comparing with OT20). OTIMA 20 is probably the most elegant wine in the category, evident freshness on the nose, really elegant palate, great acidity and a completely clean and integrated finish." That is a pretty good summary, for better or worse. This is indeed remarkably elegant and refreshing for a 20, dancing on the palate with light footsteps. That also means it is far better on the nose than the palate, though. It seems sunny and bright, but it doesn't show the concentration of flavor, tension on the finish or even the intense aromatics that the best 20s can. For many, it will be just what they want, something fresh and lively, but it is a bit underwhelming. That said, it certainly enlivens the palate and it is remarkably easy and fun to drink. Plus, after it was open for a few days (who says they don't change?), it began to show more of those classic, mature Tawny nuances, certainly more than were there initially. Take note, though: it is still Port, there is a lot of alcohol, even if it controls the perceptible spirit influence very well, and it will knock you on your butt if you drink too much. You'll want to do exactly that–it goes down easy and tastes great.
The history of the Warre family in Portugal dates back to William Warre, who was born in India in 1706, where his parents and grandparents were long established members of the East India Company. In 1729, he arrived in Portugal and became a partner in the export company, Messrs. Clark, Thornton & Warre, which exported Portuguese wine among other goods. By the close of the 18th century, Warre’s had become one of the leading companies in the Port wine trade. His grandson, another William Warre, continued and grew the business while also maintaining an outstanding military career, contributing substantially towards the recovery of Portugal’s independence.
The Symington family’s ancestry in the Port trade spans a period of over 350 years, through 13 generations. They are descended from Andrew James Symington and Beatrice Atkinson who were married in Oporto in 1891. Andrew James arrived as a young man from Scotland in 1882 and was admitted to partnership in the firm of Warre & Co. in 1905 and in 1908 he became the soul owner of Warre & Co. Currently six members of the Symington family (five from the 13th generation in the Port trade) are actively involved in Warre’s day-to-day management, with the dedication and long-term commitment that are unique to a family-run business. From the vineyards through the winemaking, aging, and blending, a member of the family is directly responsible for every bottle of Warre’s Port produced. The family’s commitment to its wines is stronger than ever after 350 years, an unparalleled tradition in the Port trade.
Port is a sweet, fortified wine with numerous styles: Ruby, Tawny, Vintage, Late Bottled Vintage (LBV), White, Colheita, and a few unusual others. It is blended from from the most important red grapes of the Douro Valley, based primarily on Touriga Nacional with over 80 other varieties approved for use. Most Ports are best served slightly chilled at around 55-65°F.
The home of Port—perhaps the most internationally acclaimed beverage—the Douro region of Portugal is one of the world’s oldest delimited wine regions, established in 1756. The vineyards of the Douro, set on the slopes surrounding the Douro River (known as the Duero in Spain), are incredibly steep, necessitating the use of terracing and thus, manual vineyard management as well as harvesting. The Douro's best sites, rare outcroppings of Cambrian schist, are reserved for vineyards that yield high quality Port.
While more than 100 indigenous varieties are approved for wine production in the Douro, there are five primary grapes that make up most Port and the region's excellent, though less known, red table wines. Touriga Nacional is the finest of these, prized for its deep color, tannins and floral aromatics. Tinta Roriz (Spain's Tempranillo) adds bright acidity and red fruit flavors. Touriga Franca shows great persistence of fruit and Tinta Barroca helps round out the blend with its supple texture. Tinta Cão, a fine but low-yielding variety, is now rarely planted but still highly valued for its ability to produce excellent, complex wines.
White wines, generally crisp, mineral-driven blends of Arinto, Viosinho, Gouveio, Malvasia Fina and an assortment of other rare but local varieties, are produced in small quantities but worth noting.
With hot summers and cool, wet winters, the Duoro has a maritime climate.