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I made Meglioli pinot noir in Dec 2011 and bulk age it until Nov 2013. Opened two bottles during last weekend dinner and they turned out great. As mentioned in previous posts, color and body are light, on the low side of abv (mine is around 11%) and easy drinking. I also have several other...

Thanks for your prompt response. I'll put E&J VSOP into the consideration when it is time to fortify the port kit.

If price was not an objection, is there any significant advantage of using better XO brandy, like Hennessy, Remy Martin or Courvoisier to fortify the kit ? Or VSOP brandy of one of the aforementioned maker is good enough ?

Thanks for the welcome note. I've never made any Impression kit. It seems (from other member experiences) the instruction that came with it is a bit confusing. In any case, the instruction that I have for Meglioli and LaBodega kits is the same as one posted in mosti site...

In step 8 of the instruction for all grape pack from MM : "Upon completing the transfer of the wine from the Primary Fermenter tocarboy, the Dried Raisins or ALLGRAPE Pack will remain within yourPrimary Fermenter. Using a cheesecloth (approximately 12’’ by 12’’), placethe Dried Raisins...