Just got my wine shipment from a Paso Robles vineyard (called Tobin James) that included a Port for the first time (sold out, but should have been 25 dollars for a .375l bottle).
Tobey (the winemaker) used real Portuguese grapes (Tinto Cao, Tortuga Nacional and Souzano varietals for all you oenophiles out there).
Tobey's grapes were planted in 1994 and harvested in 2009. (The name issue of calling it "Port" is not an issue. As many of you know the naming of these wines and spirits is regulated. Like Champagne, Port is protected by the European Unions’ Protected Designation of Origin guidelines. In the European Union, Port may only come from the Douro Valley region in the northern Portugal.)
VSOP Brandy stopped the fermentation and 10% grape sugars were added, the traditional Port-making method.
Now after two years in the barrel and one resting in the bottle, is is all mine. Unless someone wants to bring a fine Cuban cigar (smuggled in of course) to enjoy it with (just kidding).