My 12th version of Port follows the path of the vintages before it. 100% Syrah grown here on the property from the driest soils and thus with the smallest berries. I use pure grape alcohol to arrest the fermentation and leave the wine sweet and this version has one of the lowest residual sugars, more typical of the Portuguese versions. It is still a wine to savor after dinner, perhaps with a chocolate dessert, and can be enjoyed over several weeks without the wine going bad as the alcohol and sugar are excellent preservatives. Tannins extracted from the grape skins and seeds during and after fermentation help balance the sweetness to stop the Port from being cloying.
Every version of the Port since the 2002 has been a medal winner at the Sonoma County Harvest Fair and the wines age very slowly in a good cellar as was shown in the retrospective tasting of Ports last summer.