Raymond Burr Port 2003

Raymond Burr Vineyards, Dry Creek Valley, Estate Port 2003 The smell is a mix of dark chocolate, raisins, molasses and earthiness. In the mouth, the sweetness comes through with a chocolately essence and an appropriate sense of the fortifying alcohol. The grapes behind this wine are some of the traditionals from Portugal:  Tinta Cao, Tinta Madeira and Touriga. The wine was aged in French oak for 22 months. Winemaker John Quinones. GP&B in Healdsburg Raymond Burr Vineyards