I started the blackberry port as bit of a joke and not really expecting anything of real quality but sadly its turned out a real treat and will only continue to get better. It has surpassed my expectations and Ms Gazette happily sipped through the last drips I could not squeeze into a bottle. I am thinking of it aging for another year but she may sneak a bottle earlier. Two bottles are intended as gifts and I may try to limit myself to just one bottle a year to see it really mature. As the alcohol is 20% ABV so it should last until it is five years old. Once opened it may need to live in the fridge though.

CLICK HERE FOR THE BLACKBERRY PORT RECIPE

As it is almost pure juice the blackberry gives a rich fruity kick with a lot of oak tannins from the 20g of chips it sat on for about 6 months. Colour is rich and deep and the texture matches a true grape port feeling syrupy and velvety as you drink. Light malt usually used for beers was added which bumped the sweetness to an almost destructive level when first added at the end of fermentation. The tannins now compliment the sweetness bringing it into balance. I will certainly keep a closer eye on the incremental sugar additions next time… and there will be a next time making this! Possibly another blackberry though I may be able to forage a small fortune of damsons or try a white greengage port form a friends plum tree. Actually I think I might do at least two this year.