From Barossa to the Douro: A Fortified Wine Immersion
Treasury Wine Estates (TWE) winemaker Tyson Bitter capped off 2025 with a once-in-a-lifetime professional journey: a two-week winemaking exchange to Portugal’s Douro Valley, the spiritual home of fortified wine. The experience immersed Tyson in the centuries-old traditions, evolving styles and technical precision that have made Douro fortified wines some of the most respected in the world.
The exchange was supported by the Outbound Knowledge Exchange Bursary Program, an initiative designed to facilitate international knowledge sharing across the Great Wine Capitals Global Network. The program enables South Australian wine professionals, researchers and academics to deepen their expertise by engaging directly with some of the world’s most prestigious wine regions.
For Tyson, who is based in South Australia’s Barossa Valley, the opportunity aligned perfectly with his role as head fortified winemaker at Treasury Wine Estates—a position that places him at the helm of some of Australia’s most iconic fortified wines.
A Custodian of Australian Fortified Icons
As TWE’s lead fortified winemaker, Tyson Bitter is the custodian of celebrated labels including the Penfolds Aged Tawny range. His work draws on both Old World principles and distinctly Australian innovation, using Rhône-origin grape varieties such as Shiraz, Mataro and Grenache to craft fortified wines that reflect Australia’s climate, fruit expression and winemaking heritage.
While these wines are unmistakably Australian, many of the techniques that underpin their production trace their origins back to Portugal—specifically the Douro region, widely regarded as the birthplace of Port.
“The Douro has always loomed large in the background of fortified winemaking,” Tyson said. “It’s where so many of the foundational ideas and practices come from.”
That historical significance made the region a long-held bucket list destination.
Connecting Through the Great Wine Capitals Network
The Outbound Knowledge Exchange Bursary Program is part of Adelaide’s membership in the Great Wine Capitals Global Network (GWCGN), an international alliance of 11 globally recognised wine regions. Since joining the network in 2016, Adelaide has sat alongside renowned regions including Bordeaux (France), Napa Valley (USA), Rioja (Spain), Porto (Portugal), Mendoza (Argentina), Verona (Italy), Hawke’s Bay (New Zealand) and several others.
Delivered in partnership with the Government of South Australia, the South Australian Wine Industry Association and the University of Adelaide, the program aims to strengthen global collaboration while bringing new skills and perspectives back to the South Australian wine sector.
For Tyson, the bursary provided direct access to the people, places and philosophies that have shaped fortified wine for generations.
Inside the World of Douro Port
Ahead of his arrival, Tyson connected with David Guimaraens, Technical Director and Head Winemaker at The Fladgate Partnership, which encompasses historic Port houses including Taylor’s, Fonseca, Croft and Quinta do Portal. A Roseworthy graduate from the University of Adelaide, David’s personal connection to South Australia added an extra layer of significance to the visit.
“It was an incredible immersion in the world of Douro Ports,” Tyson said. “David hosted a private tasting of back vintages from Taylor’s and Fonseca, followed by lunch. It was an unforgettable introduction and really set the tone for the trip.”
Tyson spent his first days exploring Porto and Vila Nova de Gaia, located across the Douro River and home to the region’s famous Port lodges where wines are aged and stored. From there, he travelled inland to the Douro Valley itself, visiting a number of historic quintas—vineyard estates that serve as both production sites and cultural landmarks.
A Region Like No Other
One of the most striking aspects of Douro winemaking for Tyson was the separation between grape growing and wine maturation. Grapes are cultivated in a hot, dry, elevated inland climate, while wines are aged closer to the coast in cooler, more humid conditions.
“It’s quite unique,” Tyson said. “You have this intense growing environment producing wines that are then cellared in a completely different climate. There’s really no other wine region in the world that operates quite like this.”
The contrast underscores the complexity and intentionality behind Douro fortified production—where environment, logistics and tradition are carefully balanced to achieve consistency and longevity.
Centuries of History and Regulation
Viticulture in the Douro Valley dates back to Roman times, with records from the 3rd and 4th centuries AD. Over the centuries, winemaking continued through shifting political and cultural eras, gaining momentum after Portugal’s formation as a nation in the 12th century.
By the late Middle Ages, international trade routes from Porto helped commercialise Douro wines, leading to the establishment of the region’s original Port houses. Croft, founded in 1588, remains the oldest still in operation.
Rising demand in the 18th century brought challenges, including disputes over pricing and quality. In response, the Portuguese state introduced formal regulation in 1756, creating the world’s first demarcated wine region. Today, the Douro holds UNESCO World Heritage status and is classified as a Denominação de Origem Controlada (DOC), Portugal’s highest wine designation.
A Landscape That Leaves Its Mark
Beyond winemaking, the physical beauty of the Douro Valley left a lasting impression on Tyson. The region is home to more than half of the world’s mountain vine plantations, with dramatic terraced vineyards carved into steep riverbanks stretching for more than 100 kilometres.
One standout moment was the train journey from Porto to Pinhão.
“The train runs right alongside the river, with terraced vineyards rising up on either side,” Tyson said. “I took the trip at sunset, and it was absolutely spectacular—one of those scenes you never forget.”
Rethinking the Future of Fortified Wine
While Tyson travelled to Portugal to deepen his understanding of traditional Port styles, he was struck by the diversity and modern energy within the category. Alongside classic tawnies and vintage Ports, he encountered lighter, fresher fortified styles that are gaining popularity with new generations of drinkers.
White Port, often served chilled or mixed with tonic in Portugal’s iconic Porto Tónico, stood out in particular.
“People assume fortifieds are old-fashioned, but the Portuguese are incredibly progressive,” Tyson said. “White Ports are refreshing, aromatic and versatile—and they’ve been making them for more than a century.”
He also noted the prominence of Ruby Ports in the Douro, a style that has largely faded from the Australian market despite its bright, approachable character.
Inspiration for What Comes Next
Tyson returned to Australia with renewed enthusiasm and a deep respect for the discipline that underpins Douro winemaking. From vineyard classification and yield limits to irrigation controls and blending frameworks, the region’s regulatory systems demonstrate how structure can protect quality while encouraging innovation.
“My experience in the Douro has given me confidence to be bold,” Tyson said. “There’s a huge amount of tradition, but also experimentation everywhere. It’s inspired me to keep pushing forward and finding new ways to bring fortified wines back into people’s glasses.”
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