A clear apricot (tawny) color, with spicy plum, nut and licorice aromas and flavors. Mildly sweet and full-bodied.
John Croft's 1788 treatise on the Wines of Portugal was the definitive work on the subject and is still one of the most important sources of information on the early history of Port wine.
Pair with nut-based cakes, cookies or tarts and dried fruit desserts, or a traditional dried fruit and nut plate. Made to be enjoyed immediately.