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
Raymond Burr Port 2003
Written by Ray Johnson
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