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'16 Portentous - Dry Creek PORT
I know how lucky I am to have learned this crafting from an Old friend, John Parducci, 35 Years ago when I was newly finished with college at UC Davis...The things we know now. I don't make this every year - so it is really special - conditions have to be just right - lots of sweet juicy fruit, no rain, and harvesting around 39Brix is touch and go with Mother Nature controlling the weather. Our vineyards are just down in the heart of the Valley on the valley floor. It's on deep-rich-gravelly soil and the vines produce a very consistent crop - we green harvest down to 1 cluster per shoot to control the flavors, ripening and vigor on these vines. Our growers are such a pleasure to work with and I look forward to working with them and our visits - another benefit of the agricultural life we share here in Healdsburg! Just newly bottled in March and not released until September 2018.
Our Double Gold, late bottled-vintage dated- port is a dream to make. The grapes were crushed and chilled down to 45°F and allowed to sit on the skins for six days, extracting flavors and color. We then added yeast and slowly allowed the fermentation to begin with close monitoring checking back every hour as the desired flavors developed, to press off the skins and add our brandy at optimal sugar to stop the fermentation. This wine was then transferred to older barrels and allowed to age for 20 months before bottling.
These grapes are grown in Dry Creek Valley. The grapes get very ripe and give spicy berry fruit with dark, black inky color. The wine is dense, dreamy and very concentrated blackberry, and dark chocolate flavors and aromas.
Made from Petite Sirah - with flavors of blackberry, cassis, and blueberries complemented with notes of dark milk chocolate, this is sweet and viscous in the mouth, blanketing the palate with a fine, velvety tannin. Only 390 cases made.