Our 2013 Merlot Port was made mostly from our block 510. The 510 block is on a very sandy/clay soils and the vines tend to be stressed and therefore producing low yields of very concentrated grapes and wine. The grapes were harvested at 25.5 brix sugar. Unoaked grape brandy was added at the proper time to stop the fermentation and preserve some of the unfermented sugar. After pressing the wine was aged in small neutral oak barrels for 3 years and 8 months. The nose is of sweet ripe cherries, plums and blueberry syrup, slightly peppery. The mouth feel is sweet but with perceptible very soft tannins. The relatively high acid keeps the sugar in balance and will ensure the longevity of this wine. Enjoy it on its own or with your favorite desserts and cheeses. Cheers!
This is a vintage style port from the classic California Zinfandel grape. The grapes were harvested for the last time from Block 315 at an average 31 Brix (that property was sold shortly after harvest). The higher sugar produced more natural alcohol and therefore the brandy addition was very small. After the first rack the port was aged in 25% new and the rest older barrels for 19 months. The finish is mouth-coating with a medium to heavy body carrying lingering flavors of syrupy raspberry and blackberry. Dark and massively fruity without being overripe, this port will age gracefully for at least a decade or two. Cheers!
Our 2013 Petite Sirah Port was made from our block 400 which is one of the oldest “new” blocks planted back in 1996. The 400 block is on a very dry gravely soils and the grapes tend to be stressed and ripen at lower sugar. The sugar at harvest was 27.5 Brix, so we needed about 13% of brandy to make it into delicious port styled wine. After pressing, the wine was aged in small neutral oak barrels for 19 months. The nose is of sweet ripe blueberries, plums and blackberry syrup. The mouth feel is sweet but with perceptible tannins. The relatively high acid keeps the sugar in balance and will ensure the longevity of this wine. Enjoy it on its own or with your favorite dessert and cheeses.
Our 2007 Angelica is made from Mission grapes-once abundant now very hard to find. The grapes and the wine made from them have a long history in California dating back to the first years of colonization when the Franciscan monks made very sweet, high alcohol wine for sacramental purposes. There are two ways to make Angelica: fortifying unfermented juice and the “port” style-fermenting the juice to some degree and than adding the brandy. This wine was fermented for about four days before the addition of brandy. At the time of these notes the wine has been aged for more than three years in small neutral oak barrels. The sugar level at bottling is about 12%-not too sweet with balancing acidity. The flavors and aromas are very interesting-creamy, sherry like but with obvious fruit aromas-plums, dates, raisins and slight nuttiness. Further aeration reveals layers of brown sugar and maple syrup coated hazelnuts. On the mouth the wine is sweet, warm and silky with seductive finish begging for another sip. Enjoy it by itself or with your favorite deserts or cheeses! This Angelica should age well for many years to come!
Available for purchase in the Tasting Room Only.
We produce this opulent dessert wine from Merlot grapes grown on our Geyserville Ranch. Borrowing from the traditions of port making, we add neutral grape spirits to stop fermentation trapping a percentage of sugar in the wine. Once Chocolate Amore is finished aging and is ready for bottling, we infuse a tiny amount of natural chocolate extract to the final blend, creating the perfect marriage of food and wine. This Merlot-based, port-styled chocolate flavored dessert wine is great over vanilla ice cream or as a stand-alone dessert.