Wood aging softens the tannic structure of port wine leaving it with a slight nutty character combined with hints of orange rind, raisin, and figs. Traditionally port is served slightly chilled, though I prefer mine at room temperature – try it both ways and see which you like best. Either way, make sure you have a chocolate dessert on hand to savour with this sweet treat - delicious! Tasted Aug 2012.

Not bad for the money.

"Sweet, but not cloying at all" ??
I was 'cloyed' into submission....very very sweet.
After the first taste I lost interest in nuances. Simply too sweet for me.
I will put it out with ports at Christmas; no chance I will finish it on my own.

Revisit Sept 2012: Okay, I've retried it, and respect where David and Tyler are coming from...agree with the spirit of the comments.

However..I still can't get past the 'sweet' ....I promise to try again.