94pts Wine Enthusiast

This is a beautifully concentrated wine. Rich and dense, it offers dried fruits, spice and intensity. The wine’s spirit edge acts as a lift, bringing out acidity, honey, walnuts and a complex perfumed aftertaste. Drink now

94pts Decanter

Though the final blend comprises 25- to 40-year-old wines, with its reddish-orange topaz hue, freshness and fruit intensity, this is a relatively youthful-seeming 30-year-old. Caramelized oranges, dried apricot and fig take center stage, with hints of café crème and toasted hazelnuts. Slinky, its gentle barley-sugar sweetness is cut with elegant acidity, making for a clean, controlled finish;

94pts  Robert Parker's Wine Advocate

The NV 30 Years Old Tawny Porto is a typical Douro blend. It was bottled in August 2022 with a Vinolok stopper and 121 grams per liter of residual sugar. Complex and darker in flavors, yet still lively and fresh, this elegant 30 Year first shows its age when it coats the palate and proves how concentrated it is. It is remarkably delicious too, with the dark chocolate and caramel-laced fruit slammed into the palate. The melted chocolate of the 20 Year leans more to dark chocolate here, but it never goes too far in the direction of bitter. If it often seems mature, it never seems old. It's always enlivening, and the structure might be even better that the fine flavor profile. It acquires a tightly wound feel and some power on the juicy, mouthwatering finish. This is a fine success. Best after 2022.

94pts James Suckling

Candied cherries and light caramel with honey and brown sugar on the nose. Dense and rich with plenty of mahogany and nutty undertones to the very sweet palate. Shows lots of age. Sort of dusty and aged, like old furniture in England. Drink now.

93pts Wine Spectator

Pretty, with bergamot, date, fig and caramelized peach flavors gliding through, framed by a caramel note that lingers on the polished finish. This gains intensity as it opens in the glass. Lovely. Drink now.

90pts Wine & Spirits

This wine had W&S associate editor David Paradela imagining himself on a velvet couch in an old library. Maybe it has the comforting complexity of being surrounded by all the ideas in old books. At your dinner table, it may bring to mind dried cherries and apricots, along with the warmth of toasted almond in their tawny skins.