The Portuguese varieties, Tinta amarella, Tinta cao, Touriga nacional and Souzao help with making this in the style of a classic Portuguese Vintage Port.
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Left on the vine to ripen longer than our usual time for Shiraz, the grapes were then handpicked and crushed. The wine was fermented on the skins and then pressed. Good quality brandy spirit was added to stop the ferment at a determined sweetness. The wine was then placed in good quality barrels until bottling. Just perfect with an aged cheddar cheese and a plate of muscatels.
