In the glass, this ’62 Banyuls shows an opaque garnet core with mahogany orange reflections on the rim. The nose oozes fruitcake, preserved black plum, dried black cherry, muddled red flowers, marmalade, dried blackberry, and accents of cassis, cacao, and anise. The palate is medium-plus bodied and the sweetness is balanced by the bright, but tamed acid. This isn’t cloying or dense like some Port, but it definitely holds it own with preserved black and red fruit sweetness and an ample mouthfeel. Remember, with decades of oak aging, it has withstood the test of time and there is no rush to drink this—I want to say it will last many more decades to come—maybe lasting until its 100th birthday. Enjoy in Port glasses or all-purpose stems around cellar temperature and, since it’s fortified, know it will keep a couple months after opening. For a paring, the easiest route is to go to your local bakery and ask for a rich chocolate cake, or try the attached dessert if you love to bake—and maybe sprinkle your own choice of crushed nuts on top. Enjoy!