How's it made? Crusted port has always been a peculiarly British speciality, a product of the first wine merchants who brought port into this country in bulk and then bottled it here. Crusted is a very high quality ruby wine that has been bottled after three years in casks unfiltered - this means the port continues to improve in the bottle where it will throw a "crust" - sediment just like a vintage port.

Drinking - the port will require decanting and will benefit greatly from opening a few hours in advance of drinking.  Serve around 18-20C

Food - an after dinner port at its best with strong cheeses, very mature cheddar or the kind of camembert you have to keep outside in the shed!