Catherman's Port is made in the traditional method they utilize in Portugal today. The Chambourcin grapes are collected, crushed, and destemmed to an open top fermentation tank. As soon as the wine begins to ferment, it is strengthened 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 greater alcohol material from the brandy addition. Deep, saturated ruby red shade. Currant, raisin, caramel, and chocolaty fragrances. A rich, ripe entry causes a reasonably full-bodied taste buds and a slightly sweet finish with excellent depth of fruit and balanced acidity. Fruit is incorporated well with sophisticated grape brandy.