When it came to the cheese course, I had an old LBV Port to hand, but that was tired, and rather low quality, so I hunted around, and this one from Mas Amiel stepped up to the plate. At 16.5%, much lighter than port, but still with plenty of concentration and power. A non-oxidised, more traditional red VDN, this one, with ripe, slightly jammy mixed black fruits, coupled with some chocolatey / vanilla oak notes. Despite some bottle age, still very youthful, with dense ruby colour too. Coped with the blue cheese, and the whole bottle went. Quite reminiscent of Mavrodaphne of Patras. Soft, soft tannins too, from (I guess) Grenache. Nice. A good finale (sort of) to dinner.