Saint Croix Vineyards Port

This port I bought some years ago when I visited this winery with my mother and sister. At that time I was just beginning to explore wines and didn't know anything about them. I was interested in whites that were "fruity" and any kind of rose. I found this port there and really liked it and was so proud of myself for liking a 'red' that I bought this 1/2 bottle. We've been carrying it around with us ever since. When Anthony suggested we open it I was excited - until he informed me it may have turned into vinegar by now (I think he was just giving me a hard time).
Anthony's little history lesson for me - Port wines are fortified, which means that alcohol is added before the fermentation process is complete, thus leaving the sugars behind. This preserved the wine while also making its alcohol content significantly higher. Apparently it was found that wine could not withstand the rocky and tumultuous trips on trade ships and thus would turn into vinegar. When alcohol was added during the fermentation process the wine became much more stable. The alcohol is added early in the fermentation process for port wines, thus causing them to be sweet with a high sugar content. If the alcohol is added late or just after the fermentation process a dry wine is created.
This port is very sweet but very rich with a wonderful smell and even better taste. Somehow it doesn't overwhelm you with sweetness and though it is smooth it has a little spice to it. Every taste leaves you wanting more.
Saint Croix doesn't list a port on their website any more but retailed it for around $30/bottle in the past. The bottle is a tall, dark 1/2 bottle with a simple, classy PORT label.