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92 Points | Stephen Tanzer's IWC - May/June 2009
($500; a port made from Kayli Morgan vineyard cabernet sauvignon) Full red-ruby. Expressive, slightly high-toned aromas of blackberry, plum, saddle leather, nuts, minerals and graphite, plus a mellow balsamic quality. Supersweet and lush, with just enough volatile acidity to give lift to the thick flavors of cassis and nuts. A very complex port that seems more tawny than ruby in style. The high-toned finish features lush tannins and impressive complexity. Jayson Woodbridge describes this as the first true single-vineyard cabernet sauvignon port ever made: the equivalent of 2,000 cases of cabernet were double-distilled down to less than 200 in an alambic pot still, then went into used Hundred Acre barrels for extended aging.