Freeze the berries
Thaw the berries
Hit them with pectic enzyme and a potato masher
Add just enough water to cover
Strain solids into a bag
Adjust sugar to 1.080 to start
Measure & adjust acidity (TA/pH)
Consider tannin additions, or the use of opti-red & booster rouge
Ferment with something like 1116 or D-47
When SG hits 1.030-1.040, adjust sugar up by 0.040
Spike with brandy/cognac/vodka/everclear when SG lowers back down to about 1.015 - 1.020
Degas & let it clear on its own time
When clear, bottle & forget about it for 5 years
Thats my port recipe, in a nutshell