Since I opened this make the Port jello I figured I'd chill down the rest of the bottle and give it a proper tasting note. Viscous and oily allowing dried apricots and pineapple to coat the mouth. Some spirit on the finish gives it a nice lift, preventing it from being cloying. Well chilled this would make a nice aperitif before a meal or on it's own on a warm evening.
81 points
NV Krohn's Lagrima Port
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Andy Velebil
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NV Krohn's Lagrima Port
Andy Velebil Good wine is a good familiar creature if it be well used. William Shakespeare http://www.fortheloveofport.com