A luminous, wood-aged Douro white Port balancing candied Seville orange peel, roasted nuts, and delicate orchard fruit with vibrant Atlantic freshness.

Tasting Notes & Food Pairings

Pours a bright, radiant amber-gold with warm tawny highlights. The nose opens with an inviting, layered bouquet of candied Seville orange peel, dried apricots, and fresh white orchard peach, followed by roasted hazelnuts, gentle vanilla, and a traditional Portuguese touch of sweet egg pastry and dry spice.

On the palate, it delivers impressive weight and an unctuous, silky texture without ever feeling cloying. The natural sweetness of honeyed citrus and baked stone fruit is lifted throughout by crisp, clean acidity and a faint saline mineral streak. The finish is remarkably long, dry-edged, and persistent, leaving lingering impressions of toasted almonds, warming spice, and citrus zest.

Food Pairings:

Best served lightly chilled (around 10°C–12°C). It makes an outstanding aperitif alongside salted Marcona almonds, cured green olives, or smoked Scottish duck breast. If serving with dessert or cheese, pair it with a slice of warm apricot frangipane tart, classic crème brûlée, or a wedge of creamy blue cheese such as Lanark Blue or Stilton.

About the Producer

Sandeman’s story has deep roots just down the road from Dundee. In 1790, Perth-born Scotsman George Sandeman set off with a £300 loan from his father to set up a wine merchant business out of Tom’s Coffee House in London. Through shrewd barrel-branding and an eye for quality, Sandeman quickly grew into one of the world's preeminent Port and Sherry shippers. In 1928, the house unveiled the iconic "Don"—the shadowy silhouette wearing a Portuguese student's cape and a wide-brimmed Spanish sombrero—creating one of the earliest and most recognisable marks in the drinks trade.

Today, under head winemaker Luís Sottomayor, Sandeman continues to set the benchmark in Vila Nova de Gaia and the Douro. While famous for its trophy-winning Tawny Ports, Sandeman's Aged White releases demonstrate that with proper wood ageing and cold cellaring, white Port can achieve the very same pedigree, complexity, and longevity as its red counterparts.

Vineyard & Winery

Viticulture & Terroir:

The fruit for this 10-year-old release is sourced from steep, sun-baked terraced vineyards in the heart of the Douro Valley, including prime parcels at Quinta do Seixo. Planted along rugged slopes in poor, vertical schist soils, the indigenous white vines must force their roots dozens of metres into cracked bedrock to find moisture during scorching summer months. The intense diurnal temperature shift between baking afternoon sun and cool river nights helps preserve vital natural acidity in the grapes.

Winemaking & Maturation:

Grapes are hand-harvested at peak phenolic ripeness, destemmed, and gently pressed with short skin contact to extract delicate aromatics and structured mouthfeel. The fermentation is halted midway by the addition of neutral grape spirit (aguardente) to retain the grapes' natural fruit sugars. The wine is then transferred downriver to Sandeman’s historic cellars in Vila Nova de Gaia, where it matures in traditional seasoned 600-litre oak pipes (pipas). Luís Sottomayor carefully selects and blends barrels ranging from 8 to over 12 years of age to achieve the harmonious 10-year profile, balancing oxidative nutty depth with lively white-fruit vibrancy.