Theoretically you are supposed to use the time the fruit or whatever is picked or must is started. This one will be both as Ill be racking it one more time to sweeten and make sure nothing is still dropping.
Very nice Tom. I was getting tired of having to dig up something for every batch although I must admit that most of the time I liked it but there have been a few that just baffled me as to what to do for a label. I wanted something decent that looks somewhat commercial. I may upgared a little in time but for now this is what Im sticking with, it was either this or the one below.
I thought I'd post my labels incase anyone is interested.
(click on images to enlarge)
The insect on the label is a red-belted clearwing. A type of moth which only occurs in two places in the county in which we live. We found one just up the road from the village so we thought it fitted the bill. We are involved with moth surveys in our county so the image seemed to tie our two hobbies together.
The port is still resting. I decided to mix the wine with brandy and leave it until later next year before tasting it. I know what the abv is so I did the labels in advance. Ideally I'll give some away next Christmas. I reckon it should have aged a bit by then.
I took your advice and bought some proper corks to bottle the port with when the time is right. I'll let you know how it all works out.
The wine label is one of several. I just change the abv number according to the batch.
Thanks for your comments Allie, they're much appreciated.