Broadbent Port
🌿 A Legacy Rooted in the Douro Valley
Broadbent Port launched in 1994, when Bartholomew Broadbent teamed up with legendary winemaker Dirk Niepoort to revive Port appreciation in North America . Crafted in Portugal’s historic Douro Valley, this fortified wine brand builds on centuries of tradition—yet charts a modern path with bold, expressive flavors. Broadbent Port stands as a testament to legacy and innovation in one bottle.
🍇 Viticulture and Winemaking Excellence
Broadbent’s Port is carefully crafted in the Douro region. From the 10‑year Tawny (a blend of 8–15 yr aged wines) to their flagship 20‑ and 30‑year bottlings, each expression reflects rigorous quality standards. The 20‑year, made from lagar-fermented base wines aged 15–30 yrs, is described as “the epitome of balance”—a blend of red fruit elegance and dried stone-fruit depth Their 30‑year release, rare and limited, is praised for its dried fruit and silky texture .
This range spans Tawny, LBV, Auction Reserve, Vintage, and White Port, each made under Bartholomew’s oversight, ensuring consistency with his vision of vibrant, drinkable yet sophisticated Port.
🏆 Recognition and Awards
Broadbent Port has garnered prestigious acclaim: their 10‑year Tawny earned 90 points from Wine Enthusiast, while the 20‑year received 92 points
Their 30‑year Tawny was recognized with 92 points from Wine Spectator . These scores underscore the brand's consistent quality across styles and vintages.
🍷 Broadbent Port Portfolio (USA)
Here’s a quick-reference table to guide readers through Broadbent’s selection, with tasting notes and appeal focus:
Port Style | Profile | Serve / Pair With |
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10‑Yr Tawny | Blended (8–15 yrs); crunchy red fruit, bright acidity | Serve chilled over ice; pair with cheese plates |
20‑Yr Tawny | Balanced red/dried fruit, elegant stone-fruit depth | Sip neat; great with nutty desserts |
30‑Yr Tawny | Rare, rich dried fruit & mixed nuts; silk texture | Sip neat; ideal for contemplative evenings or fine desserts |
Auction Reserve | Vintage-style blend; crushed plum, dark cherry, peppery slate | Decant lightly; pairs well with charcuterie or game |
LBV Port | Complex black/red fruit, tobacco & balsamic notes | Filtered; serve neat or with dark chocolate |
Vintage Port | Powerful, structured, with dark plum, fruit and spice | Decant; age further or pair with blue cheese |
White Port | Honeyed, nutty, fresh—ideal in tonics with citrus & basil | Serve chilled with tonic and lime |
🌟 Why Broadbent Port Stands Out
Craftsmanship: From oak-aged tawnies to vintage character LBVs and fully declared Vintages, Broadbent’s portfolio is crafted to highlight depth, balance, and texture—all reflecting Bartholomew’s taste and Niepoort’s winemaking expertise .
Consistency and Quality: High scores from respected critics underline the brand’s commitment across all bottlings—whether value-driven or ultra-premium .
Portfolio Range: The line-up covers casual, seasonal, and collector-drinkers—with approachable expressions like the 10‑Yr Tawny and refined ones like Auction Reserve and Vintage Port.
📌 Serving & Food Pairings
10‑Yr Tawny: Serve slightly chilled (12 °C). Drink it over ice, or with mild cheese like Brie.
20‑ & 30‑Yr Tawnies: Serve at 14–16 °C. Pair with nut-based desserts, crème brûlée, or fig tart.
Auction Reserve & LBV: Neat at 16–18 °C; enjoy with dark chocolate or charcuterie.
Vintage: Decant 1–2 hrs before serving at room temp. Pair with Stilton or peppered steak.
White Port: Chill (8–10 °C), top with tonic, citrus, basil, or mint. Excellent spring–summer refreshment.
🛒 Availability in the USA
Broadbent Ports are widely available through specialty wine shops, online retailers, and Broadbent Selections directly Their approachable pricing and wide range make it easy for consumers—from cocktail lovers to collectors—to explore the full spectrum of Port styles.
In summary: Broadbent Port offers a versatile, high-quality experience from light and fresh Tawny options to powerful Vintage bottlings—all anchored by heritage, expert production, and global recognition.
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