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If this has been discussed before please link the threads together.

Now that we have Reference section I thought it might be useful to compile a list of the signature characteristics of each port producer. This needs to be at a level where mere mortals like me can understand it so "over-ripe, slightly stewed, Chilean rainforest summer pink cherrys with a hint of monkey poo" might become "cherry".

To start the ball rolling:

Croft: oranges

Graham's: plums

Smith Woodhouse: cherry, chocolate

Please feel free to argue or add to the above and add more below...

Derek

I think the taylor's is spirity

Croft: mandarins or tangerines, not oranges.

Sandeman: nuts, probably almonds.

From my limited experience:

Fonseca: strawberries (hey, my only experience is a 1963!)

Ferreira Tawnies, esp. 10 years old: apricot (lovely!)

smith woodhouse: tobacco (i didn't taste any chocolate actually)
Taylor Fladgate: CHOCOLATE (63, 88, and LBV94 all had it)
Royal: Candied orange rind (thanks eric -- we saw this in most of the colheita's at g-mans tasting)
Dow's: black pepper

fyi, my first attempt at this topic: Signatures

Quinta do Portal: Black pepper (for ruby style)

Taylor - Bit of a beast

Graham - Liquid xmas pud

Dow - Dour (when too young)

Warre - Smokey

Fonseca - Mellow fruitfulness

Delaforce - Spice

Cruz - Eye of newt, and toe of frog, wool of bat, and tongue of dog, adder’s fork, and blind-worm’s sting, lizard’s leg, and howlet’s wing..

Tom

PS: LBV's - hint of wet fag ash..