Product Description

Catherman's Port is made in the traditional method they use in Portugal today. The Chambourcin grapes are harvested, crushed, and destemmed to an open top fermentation tank. As soon as the wine starts to ferment, it is fortified by the addition of neutral grape spirits in order to stop the fermentation. This leaves residual sugar, which is from the grape itself as well has higher alcohol content from the brandy addition. Deep, saturated ruby red hue. Currant, raisin, caramel, and chocolaty aromas. A rich, ripe entry leads to a moderately full-bodied palate and a slightly sweet finish with good depth of fruit and balanced acidity. Fruit is integrated well with elegant grape brandy.