Seppeltsfield's extraordinary vintage Para Port is released annually when it is 100 years old. Three 500-liter casks are produced (from a blend of Mataro, Shiraz, Grenache, and Cabernet Sauvignon), with two used for topping over the 100 year aging process, before the one remaining cask is bottled at age 100. According to the winery, over the course of 100 years, the Beaume peaks and then stabilizes when the wine reaches 50 to 70 years of age. The acidity also peaks and stabilizes at around age 50. At age 100, the balance between sugar, acid, and alcohol is considered ideal and the wine is ready to be bottled and sold. As best I can tell, the wine is timeless; the 1877 was incredibly intense and concentrated with no end in sight.