Raisin and alcohol on the nose.
A bit of alcohol burn, rich tobacco, overripe plum (prune really), brown sugar....a solid Ruby style Port. After a few weeks of being open, the tobacco is beginning to take over – not terribly sweet, a nice bit of acid and some interesting earthy qualities – I'd enjoy this more if I had a cigar.
The finish brings some earthy notes and lingering burn from the alcohol.
Not bad. For an under $20 bottle of Port, you can do worse...but I still view Port as a splurge beverage since a bottle lasts so long you may as well drop some coin and stretch it out. If you're starting out with Port, buying for a dinner party, or simply not willing to pay a lot for a bottle but are desperate for “real” Port, then you can do worse....but I'd still save a few dollars and buy the Port-like Australian fortified wine made by Jonesy.