The 2011 Colheita Tawny Port is a field blend from old vines (60 years), sourced from the producer's five properties. It was bottled in 2019 with a bar-top cork and 107 grams per liter of residual sugar. This is not terribly concentrated—it is a very young Tawny, of course—but it feels rich. This big vintage certainly helps it out there. It doesn't seem to have a lot of lift to the fruit, but it tastes great. For a young Tawny, it finishes well. This is a bit understated, but the price is fair for a Colheita.

The 1980 Colheita Tawny Port is a field blend from old vines, sourced from Quinta das Carvalhas, Quinta dos Aciprestes and Quinta do Síbio. It was bottled in 2016 with a bar-top cork and 122 grams per liter of residual sugar. Showing a bit more body than the 1977 this issue, this 1980, conversely, does not match that wine's freshness and intensity. They are both well done, though, showing fine intensity of flavor (with Tawnies, everything is relative; they are all intense) and plenty of that classic, old Tawny complexity. This can hold indefinitely, but it is ready to drink and not intended to be held with that bar-top cork.

The 1977 Colheita Tawny Port, bottled in 2013 with a bar-top cork and 124 grams per liter of residual sugar, is a field blend from old vines, sourced from Quinta das Carvalhas, Quinta dos Aciprestes and Quinta do Síbio. I've seen this before but not for awhile and not in this bottling. This seemed to show well, but don't expect brilliance just because it is a great Vintage Port year. It doesn't always work that way with Tawnies. This is an unusually elegant, old Tawny, not showing a lot of richness or concentration, relatively speaking, but persevering with its fresh feel. That freshness is impressive and its elegance makes it irresistible. Then, it finishes with those old tawny flavors. As with most fine old Tawnies, though, it is intense even when it is subtle and fresh. The smooth, unctuous texture is appealing, too. This is very pretty. It can hold indefinitely in theory, but note that this does have a bar-top cork—it is not expected to be held. Don't drink it too warm. Most producers recommend 58 to 62 degrees Fahrenheit.