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Sandeman Imperial Reserve Tawny Port 75cl

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Original price £19.95 - Original price £19.95
Original price
£19.95
£19.95 - £19.95
Current price £19.95
Key Info

Country: Portugal

Region: Douro

Grapes: Blend

Brand: Sandeman

Style: Tawny Port

Vintage: NV

Size: 75cl

ABV: 20%

Delivery Information

Standard Delivery (2-5 Working Days) £5.95

Next Working Day Delivery (Order by 2pm) £7.95

Saturday Delivery (Order by 2pm Friday) £10.95

Orders are processed Monday - Friday

*Excludes bank holidays*

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Sandeman Imperial Reserve Tawny Port

Drawn from old oak casks, Sandeman Imperial Reserve tawny port demonstrates the characteristics of careful ageing and skilful blending from stocks of rare wines.

  • Brilliant red amber tawny colour match evolved dried fruits and vanilla aromas, which are fresh, very elegant and complex
  • Medium full in the mouth with multiple layers of flavour and long finish
  • Perfect balance between the fruit of youth and the maturity of age

Keep the bottle upright, protect from direct light and excessive humidity at a constant temperature of 16°C-18°C.

Sandeman Porto Imperial Reserve is ready for drinking and will not improve if kept for a long time. Serve between 12ºC-16ºC. When opened it does not require decanting and maintains fresh tasting notes for about 8 weeks.

Sandeman Porto Imperial Reserve is a perfect accompaniment to quiches, foie-gras, seafood vol-au-vent, strong blue cheeses and desserts with caramel.

Sandeman Porto Imperial Reserve is vinified using the traditional Porto wine method. Firstly picking the grapes by hand, then softly crushing, followed by partial stalk-removal. Fermentation with maceration allows extraction of the best components of the grape skins.

The whole process takes place under strict control of both temperature and wine density, making it possible for the winemaker to choose the ideal moment for the addition of wine alcohol, fundamental to halt fermentation and keep Porto Wine natural sweetness. That moment depends on vine varieties, stage of maturation and final sweetness levels required.