A shy bouquet of roast almond, crushed oats and hints of orange blossom and lemon rind, unfolds into an ethereal, complex and lengthy palate. Peach pip, dried apricot, Seville marmalade, roast almonds and hints of spice taunt the senses, while the Port ends with a characteristically dry finish. Serve well chilled.
The Bayly's Cape White Port can be paired with a myriad of dishes, such Moroccan lamb tajine with saffron infused rice; Kingklip wrapped in Proscuitto served with baby potato and watercress salad; slow roasted organic chicken with roast potatoes, green beans and vine-roasted tomatoes or a sumptuous Canard a l’Orange. Alternatively serve well-chilled with a selection of fine cheeses, olives, dried tomatoes, cured meats and farm style bread.