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
Expressing hints of prunes, plums and black cherry. Prominent berry fruit with spicy mocha chocolate notes. Long complex finish.