Selection of Finest Ports

The production of Graham's Ports involves the early fortification of fermenting grape must with grape spirit to halt fermentation, preserving sweetness and fruit. Ruby and Late Bottled Vintage (LBV) Ports are aged for shorter durations in large oak vessels to maintain their youthful character. Tawny Ports, such as the 10 Year Old, undergo extended aging in smaller oak casks, leading to oxidation and the development of complex flavors. Blending is a crucial step, combining wines from various vineyards and vintages to achieve consistency and complexity. Harvests are typically manual due to the challenging Douro terrain, with careful attention paid to grape ripeness.