Score: 89 Points
Author: Kim Marcus
Date: Friday, February 5, 2016
"Shows a minerally essence to the lively flavors of buttercream, salted almond and dried pear. The off-dry finish is long, lush and well-spiced."
Date: Friday, January 22, 2016
"golden hue, nutty aromas, full body, smooth, dry finish; $25. Sometimes misunderstood as the wine for drinking under expressways, white port today is a hip new aperitif beverage that 21 -somethings in Portugal and California sip chilled, even over ice, with tonic and orange slices."
Score: 91 Points
The Wine Advocate
Author: Mark Squires
Date: Monday, January 4, 2016
"The NV Dry White Port is a field blend aged for ten years in wood. Although a field blend with typical regional white grapes, I'm told it does emphasize Malvasia. It comes in with just 40 grams per liter of residual sugar. In perception, it is mostly dry, but not austere. There is just a bit of a tinge of sugar on the finish as it warms, but if you taste it next to a Devesa (also reviewed), you'll see the difference between "dry" and "sweet" in this category. Dry White Ports may be even more unfamiliar to consumers than the sweet ones, but this is very nice and well worth a look. I am not usually as fond of the very dry ones, just as a matter of personal taste, but I liked it a lot. Opening with a whiff of brandy up front, it shows fine concentration and grip on the finish. Its brooding demeanor moderates as it airs out and warms, cut by just a bit of that sugar. It is tightly wound and very focused. I'm not sure this will be as fun to drink on its own as some of the sweeter ones, but it certainly can be used that way. However, it may be an even better pairing for certain types of cheeses and other foods. Experiment a bit--for some pairings this may be the missing link. This was bottled in May 2015 with a bar top cork. Note that the bottle I saw had no bottling date. The winery advised that that the labels would indicate such as I normally do not review NV bottles without some unique identifier."
Author: Joe Roberts
Date: Monday, December 10, 2012
"Heady, rich, seductive, and a Port for Sherry lovers (all 3 of you who are left out there...)"
Author: Joe Roberts
Date: Friday, February 11, 2011
"This sucker is downright sherry-like, nutty, complex, carrying caramel overtones but really quite dry, with a enough acid to stand up to venison"
Grade: "Crowd Pleaser"
Score: 88 Points
Author: Kim Marcus
Date: Monday, November 29, 2010
"There's a mapley cast to this, with notes of forest floor. Almond and dried fruit notes fill the medium-long finish. Drink now. 800 cases imported."
Author: Sarah Jane Evans, MW
Date: Tuesday, November 9, 2010
"The first duty of Port is to be red, said Ernest Cockburn and I agree- except when it has been given extended age in wood like this wine. The pale amber colour gives it away, together with the delicate, off-dry, toasted almond character. Delicious served chilled and, in case you were wondering, the second duty of Port is to be drunk."
17 out of 20 points
Decanter World Wine Awards 2010 (Decanter.com
Author: Peter Richards
Date: Friday, October 1, 2010
"Nutty aromas with a touch of marmalade. Good maturity."
Grade: Bronze Medal
Score: 90 Points
Author: Roger Voss
Date: Tuesday, August 18, 2009
“Initial sweetness, followed by attractive soft fruit, this is a rich, balanced wine, golden in color. In addition to the richness, there is good fresh acidity, a layer of old wood that adds complexity. Very stylish.”
Date: Wednesday, January 14, 2004
"New (Old) Kind of White Wine"
Grade: #82 on "The Saveur 100"
Atlanta Journal Constitution
Author: Jane Garvey
Date: Tuesday, July 29, 2003
Jane Garvey's Wine Pick (excerpted)
As a long-term white port (or Porto) enthusiast, I helped pour Churchill's White Porto and insisted tasters savor it first chilled and neat, then on the rocks with a splash of tonic water and a squeeze of lime, as it's done in summer in Portugal. "Refreshing!", visitors said, although they were divided on which was better -- with ice and tonic water or without. Either way, the distinctive nuttiness of this rich, full-bodied amber-gold wine makes it the ideal apéritif with foie gras, liver pâté, almonds and olives and cheese straws or coins, and the winery suggests oak-smoked (mild) salmon. Good acidity cuts the richness, giving the wine nice balance and a clean finish. Serve chilled, about 45 degrees.
Grade: Grade: A
Baltimore Sun/Michael Dresser
Date: Tuesday, February 11, 2003
Within its niche, Churchill's White Porto Dry Aperitif is an astonishing wine. White ports are generally a stepchild in Oporto, Portugal, but Churchill's is one of the jewels of its line. It's not exactly dry, though it is drier than most ports---call it lightly sweet. What distinguishes it are the strong, gripping flavors of almonds, orange and caramel. It would be perfect to serve with a lightly sweet, nut-based dessert---maybe a not-to-sweet pecan pie or roasted chestnuts. Or before the meal as an aperitif. Serve cool but not cold. And if you're looking for a holiday gift under $20, this fits the bill.
Grade: WINE PICK
The New York Times
Date: Friday, October 20, 2000
It arrives with deep-walnut and butterscotch-caramel flavors wrapped in a creamy-soft texture, and departs with a candied-grapefruit-peel aftertaste that lingers like a sunset.---Howard Goldberg