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Tawny Port

Tawny port is aged in casks rather than large tanks or bottles. This gives them a lighter in both body and colour and silkier style.

There are two major types of tawny: a blend of several recent vintages with no specific statement of age which are known as basic tawny port then the older-aged tawnies, marked as 10, 20, 30 or 40 years old.

Chill before serving. They are a sophisticated and flavourful wine, appreciate the elegant complexity and warm, inviting character. They can be served chilled and are of great complexity, enjoy spices and dried fruit flavours. 

Visit us at our Hereford branch in beautiful Herefordshire or buy online.

Original price £28.95 - Original price £28.95
Original price
£28.95
£28.95 - £28.95
Current price £28.95

Cockburns Tails Tawny Eyes Port 75cl

Made in pt Portugal
Out of stock

Aromas of golden honey, creamy caramel and gentle vanilla rise from the glass. Flavours of toasted walnut, ripe red berries and light oak flow acr...

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Original price £28.95 - Original price £28.95
Original price
£28.95
£28.95 - £28.95
Current price £28.95
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Tawny Port Wine FAQ's

How should I serve Tawny Port?

Tawny Port is best served slightly chilled, typically between 12–14°C, which enhances its nutty, caramel and dried‑fruit character.

Does Tawny Port need decanting?

Most Tawny Ports do not require decanting, as they are filtered and clarified before bottling. You can explore more in our Port decanting guide.

How long does Tawny Port last once opened?

Thanks to long cask ageing, Tawny Port keeps very well after opening - usually 4–8 weeks if stored upright in a cool, dark place. Our Port storage recommendations explain how to keep it at its best.

What’s the difference between Tawny Port ages (10, 20, 30, 40 Year)?

The age on the label reflects the average age of the blend.

  • 10 Year: fresher, lighter, more fruit‑driven.
  • 20 Year: balanced, nutty, caramelised.
  • 30 Year: deeper, more complex and concentrated.
  • 40 Year: intense, elegant and exceptionally refined.

Each step up in aged port reflects greater time in cask and more complexity.