Monsieur Touton Selection, Ltd.
212-255-0674

Quinta Do Crasto - 40 Years Old Tawny PortNV

RED PORT

PUBLIC
June 2025
Prices and availability subject to confirmation
Quinta Do Crasto - 40 Years Old Tawny Port label
  • Producer Quinta do Crasto
  • Blend 100% Old vines
  • Country Portugal
  • UPC 850069639518

Reviews

Wine Spectator 96

Like a worn, comfy leather chair, this is comforting and supple in feel, with lightly mulled peach, green fig and cherry fruit flavors laced liberally with praline, toasted sesame, argan oil and green tea notes. A touch demure, with a soft focus at the core that contrasts beautifully with its racy edges. A stunner.

by JM, Wine Spectator , 2025

Technical Details

Ageing

Crasto 40 Year Old Tawny Port is a blend of wines from di erent vintages aged oak vats for an average of 40 years.

Appellation

Porto/Port.

Background

Crasto 40 Year Old is an aged tawny Port that has been matured in Portuguese oak vats for an average of 40 years. Made from selected Port wines coming from our best vineyards, this blend combines the complexity given by the older wines with the freshness and lively acidity delivered by younger wines. The result is a sophisticated, balanced wine.

Tasting notes

With a bright, deep golden hue, marked by amber highlights and delicate greenish nuances, this wine offers unparalleled complexity and aroma intensity, the result of decades of wood ageing. On the nose, aromas of nuts and dried fruits, such as figs and dates, emerge and combine elegantly with subtle hints of caramel, honey, candied orange peel, sweet spices and iodine. On the palate, it is full-bodied and complex, with the sweetness being balanced by the lively acidity. The velvety texture, with extremely elegant and polished tannins, gives harmony to the wine, while the refreshing acidity intensifies the whole experience. The finish is long, persistent and memorable.

Vinification

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