We let four tons of Templeton Gap zinfandel ferment about halfway, then added some 196 proof brandy to fortify the wine, end the fermentation, and leave some residual sugar.  Then we blended in some petite sirah for color and additional flavors.  The resulting wine is a young ruby port, developing hints of anise.  Tasters are enjoying this because the sugars are relatively low for a port, or perhaps because the alcohol is at the high end.