in the cellar : Full ripe port varietals from 80-year-old vineyard were harvested and allowed to undergo natural fermentation in traditional open fermenters. At the desired sugar level and degree of colour extraction, the wine was fortified with three year old Rebate Brandy. It was then aged in 500 litre oak barrels for 16 months. This was then bottled at what was regarded as the right level of integration between the wine and the brandy, or what is often referred to as the 'marriage'.