The 2011 release of Graham's Crusted Port. A little-known style, this is aged in wood for up to two years and then rested for a further three in the cellars. It's bottled unfiltered to leave a sediment (crust) and should be decanted before serving.
This product may contain the following:
sulphur dioxide and sulphites at concentrations of more than 10mg/kg or 10mg/l