I ended up using a Sara Multon recipe from Foodtv.com I think it's a pretty standard recipe with wine, port, aromatic veggies but it also had an granny smith apple. The whole thing is reduced down to 1/2 c, strained twice and finished with a big pat of butter.
Depending on the quality of the wine and port (which mine was pretty good) the sauce can be spectular. It went pretty well with my beef wellington, but I think on straigt beef would be even better since the puff pastry was soaking up the sauce before the beef had a chance with it.
Overall flavor was complex wine and the combination of the veggies, but I think the apple added a hint of sweetness also.