This wine is best described as a Ruby style as it shows youthful varietal characters, with additional brandy and wood flavours from fortification and barrel maturation, respectively. Tawny ports are older and have much more barrel influence than rubies, while vintage ports are normally much more tannic and fuller bodied, requiring long bottle maturation before they are most drinkable. 'Ruby’ is a Portugese style of wine in that it is somewhat drier and less syruppy than other ports. As the wine spends more and more time in barrels it is progressively changing towards a tawny style.

The Frogmore Creek Ruby Port is not intended to be cellared (this would lead to loss of the fresh fruit flavours) and should be drunk within a week or so of being opened.

As far as we are aware this wine is unique for two reasons: it is the first, and is still the only port style wine being made from grapes in Tasmania, and it is one of only two of its style being made from Pinot in Australia and, possibly, the World.

Bouquet: Rich, ripe, berry fruit flavours from the Pinot fruit, with additional complexity from the brandy used to fortify the wine, and some wood and maturation effects from barrel aging.

Palate: Obviously sweet, but less so and with a lighter structure than traditional Australian port styles. The elevated alcohol provides warmth and viscosity to the back-palate.

Ageing potential: This wine is not intended for bottle maturation.

Analysis: Alcohol: 20% vol (7.9 standard drinks)

Food suggestions: Cheese or after a meal.

Packaging: 6 x 500ml bottles per case

Closure: Stopper cork

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