Nose
The initial aromas are blackberries, lilacs, black cherry pie, white pepper, wet stones, and truffles. A full inhalation provides a feeling of sweet warmth.
Palate
The Port has flavors of blackberries and cherry pie with hints of white pepper and truffles. The mouthfeel is sweet and luscious, however not cloying because of the acidity. Tannins are very restrained and integrated. Enjoy through 2039.
Winemaking
Port wines are produced by adding high alcohol brandy to fermenting wine. The brandy stops the fermentation, leaving a desired percentage of residual sugar and higher alcohol levels than traditional red wine, creating a deep, rich dessert-style wine that ages very well.
We distilled Cabernet Sauvignon from Summit View Vineyard to make the brandy. Petit Verdot from Dionysus Vineyard was chosen because they are our most ripe grapes every harvest. The Petit Verdot was fermented to 10 brix, pressed, and then 31.5 gallons of the 172.6 proof brandy was added. The net result if s 18.7% alcohol Port with 8.1% residual sugar.
Aging
The Port was aged in neutral French Oak barrels for 2 years, then bottled in a stylized 20th Anniversary bottle. We were very pleased to have "nailed it" on our first attempt to make a port.
