Vintage PortVintage Port differs from other port styles in that 95% must be the product of the one harvest, rather than being a blend. Consequently, Vintage Ports will only be produced in years when the required fruit ripeness is achieved. Australian styles tend to be sweeter than their Portuguese counterparts with North East Victoria and South Australia the stand-out regions. Vintage Port doesn't need extended barrel ageing as maturation is destined to occur in the bottle, peaking after 10 - 30 years of cellaring, though great vintages can last much longer. The category continues to excite a small band of enthusiasts.