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This very special Port wine began with harvesting mature, ripe grapes with high sugar levels. The grapes were then left to dehydrate in the sun for forty-eight hours. After fermentation ended, the wine was fortified using premium wine spirits to 19% alcohol. The Port was then aged for two years in small French and American oak barrels. The slow aging process helped marry the flavors together, producing a spectacular wine. Prune, cedar and plum flavors explode on the palate, while the aroma offers nutty, vanilla and deep ripe fruit. The winemaker recommends the wine be served with fresh fruit, ripening cheeses such as a Stilton, and with chocolate desserts.
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