A delicious Tawny style Port of Zinfandel that would be absolutely sublime with an aged gouda or Stilton, salumi, or the classic lamb and mint sauce. Dessert? From spiced cakes and tarts, cookies, and of course a range of chocolate pastries, there are far too many to list them all. The versatility of Port is underappreciated.
The nose is savory and nutty complemented by notes of dried figs and brandy cherries. The flavors are reminiscent of dried apricot and Brazil nuts with subtle leather and white pepper notes, followed by a soft decadent finish.
This wine was made in the style of a traditional Port. The fruit was received and destemmed, fermented on skins with daily punch-downs. Once the desired sugar level was obtained the fermentation was arrested with a brandy addition. After pressing the wine was aged for 18 years in French oak barrels.