Wine Advocate gave this semi-tawny port a whopping 93 points! Deliciously sweet, it is made primarily with Pedro Ximenez, and is blended along with Shiraz, Grenache and Semillon, then fermented until 140 grams of residual sugar per Liter remained. Then a spirit is added to arrest fermentation, and the wine is baked in the sun to give it that caramel, toffee, dried fig flavor that is so wonderful. This is one to taste and fall in love with!
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