Michael Fiur

9.6

Vilalara thalassa algarve after dinner Madeira instead of port from angelo — 3 years ago

Scott Layne

9.2

Pleasant caramel, honey. First Port / Madeira that Kim has liked. — 6 years ago

Kerry

9.4

Bright cherry notes- medium acidity, great fruit tannins, medium barrel tannins. Would purchase again. Washington Fruit — 6 years ago

David Shaw

8.9

Label says Homestead Cider, Dry, 8% ABV, produced and bottled in Port Townsend WA, but “crafted from heirloom apples grown in homestead orchards in Washington’s Olympic Peninsula”. Pale yellow with green tinge, hazy clarity with pinpoint bubbles. Slight head after pour, ring of foam and bubbles persists on edge of glass. Funk and complex apple profile in nose. Rich dry complex flavors, difficult to pull apart but my initial reaction was “Wow”. Style is consistent with a farmhouse or craft style production, but very well done. Good stuff, rich, fruity and at times it does taste like applesauce (Gravensteins?), with an interesting combination of acidity, flavors and aromas, but definitely dry. It does seems pricey given the simple package and label, and the bottle is elegant with a resealable closure so it’s also reusable but yes, there is really great cider inside. Worth seeking out, and worth every penny spent. — 7 years ago

George Hesse

9.2

Good. Not as strong as a port. — 8 years ago

Erik Wochna

8.9

07' vintage...fun port style wine — 8 years ago

Jean-Francois Pelletier

9.5

Great bottle. Nutty and caramel aromas with fruit shining through. Great balance and long finish. — 9 years ago

with Frankie and Matt

Chris Thomas

9.1

Both enjoyed it — 4 years ago

Scott@Mister A’s-San Diego

9.4

Second best rotating IPA that Pizza Port has debuted in the last few years. West Coast styled IPA. 16oz can. — 5 years ago

David Kline

9.3

Medjool date color of reddish brown verging on ebon. Brief, solid, fluffy headmaster cameo, beige. Bowing slowly with brevity, leaving only a dark, inscrutable surface. Ripe bananas, and Ethiopian coffee, grilled and roasted beef, marinated in Port with edges of cracked black pepper. Fennel, rosemary and cocoa, raisins, cloves, ginger snaps all stirred in cast iron over slow flames of acanthus to make this dark story thick with candied deceits, smelling of dark chocolate delights. This one has sharp, sugary teeth of cubed ginger candy, lips of gingerbread, a tongue of dark brown sugar, caramel-chocolate, dark rum cake, eucalyptus, coffee liqueur, and sweet barbecue sauce before finishing with figgy treacle. Smooth and brooding; your destiny implied by its name. — 7 years ago

Graham

9.0

Hint of caramel/tawnyness to it. Very good. — 7 years ago

Brandon Boesch

9.7

Coffee, cocoa, dark toast. The coffee flavor is amazingly balanced. Overall one of the top coffee beers I’ve ever had. — 8 years ago

Bob McDonald

9.5

Dark crimson with youthful purple tinges. Primary nose of raspberry spice and pepper. On the palate same delicious spice and pepper with good body and weight. As good as it is now it will be better with cellaring. From the near perfect growing season in the Yarra in 2015 it has a 1.5% splash of Viognier co-fermented with the Shiraz. 20% whole bunches. This Wine won the Trevor Mast Trophy for Best Shiraz at the Royal Melbourne Wine Show in 2016 and also the Best Single Vineyard Wine. At only $30 a bottle and a limit of 6 bottles it flew out the door and I was lucky to get a 6 pack back in October 2016. — 8 years ago

Scott@Mister A’s-San Diego

9.5

The current West Coast IPA standard. Consistently fantastic in the 16oz can but catching it on draft at one of the various Pizza Port properties takes it up just a notch with slightly less dank and super clean high notes on the initial draw. Essential San Diego County brewha. — 5 years ago

Todd Anderson

8.9

Overly ripe and fruity. Like drinking Port, which is a great thing, but I wanted a dinner wine. If you want dinner wine, age another 10 years. If you want CA Port, enjoy now. — 6 years ago

Le Trevs Smith

9.6

Delicious sweet red with notes of port. — 7 years ago

Tony Tran

9.0

medium bodied taste; hint of chocolate? bright notes are short lived. Very quaffable. — 7 years ago

Bob McDonald

9.4

In the Langtons Excellent category. A Shiraz blend from the Yarra Valley created originally by the enigmatic Dr Bailey Carrodus who has passed. Probably the first person in Australia to co-ferment Shiraz and Viognier. Always a delicious long living wine. — 8 years ago

Jeremy Pollard

9.4

Poured from one of a small number of remaining magnums in the Curly Flat cellar as part of this winter’s Cutler & Co lunch. Absolutely gorgeous, and you’d probably pick this as being younger than the 2004 tasted earlier. In great shape and delicious with the cheese course. — 8 years ago

with Sam

Jason Brater

9.2

Raisins, currants, spice box and a surprising spicy peppery finish. Interesting and delicious. — 8 years ago

with Heather