Wine was fermented on the skins and inoculated with yeast. Allowed to ferment up to 12 ? Balling. Fortification took place with brandy spirits?fortified up to 18%. Left on skins for 2?3 days, where after the wine was racked into 4th and 5th fill French Oak barrels for 12 months.

Bon Courage Cape Vintage Port

SKU: 6007225000215
R104,90Price
  • Expressing hints of prunes, plums and black cherry. Prominent berry fruit with spicy mocha chocolate notes. Long complex finish.