The wine is rich and spicy with layers of dried raisin and prune flavors along with a light touch of acidity. Its ripe fruit is tempered by the bite of spirit that gives the wine a lift as well as adding extra richness. On the dry side of Ports, it is made to be drunk now.
Roger Voss covers Bordeaux, Burgundy, Champagne, the Loire and South-West France as well as Portugal. His passion is matching food with wine, bringing the pleasures of the table to wine lovers. He has written six books on wine and food, and was previously national correspondent on wine for the London Daily Telegraph. He is based in the Bordeaux region.