Such wines go by the name of fino or amontillado in Australia. DP116 Amontillado, DP117 Fino, or DP38 Oloroso. This means that Australian port makers are going to have to think of a new name for port. This means that some unfermented grape sugar is left in the wine, which makes it sweet and luscious. That said, the best ports can have a very dry finish.
Vintage port is made from a single vintage year and bottled after a year or two in the barrel.
It is designed to mature in an underground cellar for 10 or 20 years. Besides Stanton and Killeen, try Hardy's, Peter Lehmann or Bullers. It's then bottled and sold at ridiculously low prices. Muscat and Tokay Australia's only unique fortified wines, the former is made from muscat grapes and the latter from muscadelle. They are fortified earlier in the fermentation process, with a subsequently high alcohol and sugar level.