De Bortoli's espresso-hued tawny isn't as well-known as its Noble One. Aromas of milky coffee, root beer, raisins and chocolate flow into flavors on the palate, where the alcohol and sweetness are tempered by just enough acidity. It lacks much of the intriguing oxidative character and harmony of other tawnies, but would be a tasty pairing with a caramel-and-nut-based dessert.
De Bortoli's espresso-hued tawny isn't as well-known as its Noble One. Aromas of milky coffee, root beer, raisins and chocolate flow into flavors on the palate, where the alcohol and sweetness are tempered by just enough acidity. It lacks much of the intriguing oxidative character and harmony of other tawnies, but would be a tasty pairing with a caramel-and-nut-based dessert.
De Bortoli's espresso-hued tawny isn't as well-known as its Noble One. Aromas of milky coffee, root beer, raisins and chocolate flow into flavors on the palate, where the alcohol and sweetness are tempered by just enough acidity. It lacks much of the intriguing oxidative character and harmony of other tawnies, but would be a tasty pairing with a caramel-and-nut-based dessert.
De Bortoli's espresso-hued tawny isn't as well-known as its Noble One. Aromas of milky coffee, root beer, raisins and chocolate flow into flavors on the palate, where the alcohol and sweetness are tempered by just enough acidity. It lacks much of the intriguing oxidative character and harmony of other tawnies, but would be a tasty pairing with a caramel-and-nut-based dessert.