750 mL size. Comes tissued and in a hand branded Graziano logo wood box.
This wine is produced in the style of the great Tawny Ports of Portugal, which are bottled with an average age of 10 or 20 years in large old barrels called Pipes or small old oak tanks. The grapes for this wine come from the Indian Springs Vineyard located in Nevada County in the foothills of the Sierra Nevada Mountains. After 20 years of ageing in barrels the wine was racked of its lees to a tank then roughly filtered to the bottle. This has created a Tawny Port styled wine with a beautiful tawny garnet color and an aroma and bouquet of very ripe boysenberries, brown sugar, oak and walnuts. The flavors of this wine are reminiscent of dates, walnuts and sweet oak.
A very rich, sweet and warm wine with complex flavors make this a great wine to drink with milk chocolate, rich blue cheeses such as Stilton, or Gorgonzola or simply by a nice warm fire on a rainy evening.
Background:
The name ‘Port’ comes from the city of Oporto which is at the mouth of the Duoro River in Portugal. Port wine can only come from one region in Portugal; the Duoro River valley. ‘Duoro’ means ‘river of gold’ in Portuguese and it is where Port is still meticulously handcrafted today using methods that are centuries old.
Vineyards:
The grapes for this wine came from the Indian Springs Vineyard located in Nevada County in the foothills of the Sierra Nevada Mountains.
Winemaking:
This wine was produced in the style of the great Tawny Ports of Portugal, which are aged ten or twenty years in large old barrels or mall old oak tanks. The grapes were crushed into an open-top stainless-steel fermenter and then punched down and pumped over twice a day for 4 days before being inoculated with yeast for fermentation. During the fermentation, at 12 degrees Brix, distilled grape spirits from old-vine Colombard were added to the fermenter and then the wine was punched down and pumped over normally. The fermentation was then stopped by the spirits. After pressing the wine was then racked off its sediment and lees and put to neutral French and American oak barrels for aging. After 20 years of aging the wine was racked from barrels ad roughly filtered to the bottle.
Winemaker Comments:
Due to the extended aging of this wine, beautiful notes of brown sugar, walnuts, and very ripe boysenberries grace this wine. The flavor is reminiscent of pecan pie and sweet oak. Winemaking Data
Harvest:
Date: September 15th - October 15th
Fermentation & Aging:
Fermentation: 4 days of cold soak, pumped over and punched down twice a day until 12 Brix in open top fermenters until grape spirits were added.
Aging: 20 years in French and American Burgundy barrels.
Wine Blend: 100% Syrah
Alcohol: 20.0%
Total Acidity: 5.9 g/L
pH: 3.30
Residual Sugar: 9.0% (sweet)
