2004 Sonoma County Dessert Wine

Port became popular in England in the early 1700’s.  Britain was at war with France over the proposed union between Spain and France resulting in the deprivation of French wine for British wine drinkers.  Merchants began importing Portuguese wine from the Douro region of Portugal.  However, long journeys across the Mediterranean mixed in with large temperature swings did not bode well for the wine.  Fortification of the wine was introduced to keep the wine from spoiling.

California port style wines are growing in popularity.  High quality grape spirits are what really make a great Port.  In Portugal, the Government regulates the alcohol that is blended in their ports.  The alcohol is rarely of the high standards and quality that is produced in California.  If you have been drinking Portuguese Ports for some time, you may be used to it, and love the taste.  But we recommend that you give a California Port style wine a try.  You will be surprised.

Our 2004 Sonoma County Dessert Wine is primarily Pinot Noir based and the blend is broken down as follows:

• 58% Pinot Noir

• 18% Syrah

• 12% Zinfandel

• 12% Cabernet Sauvignon

All fruit grapes were sourced from the Russian River Appellation.  The grapes were all picked at about 28º Brix.  The grapes were then hand sorted and de-stemmed for fermentation.

Fermentation was stopped after 12 hours when we added an amazing Cabernet Brandy distilled by Stillwater Spirits in Petaluma, CA.  This use of gold medal winning brandy, a single-batch copper still spirit, will allow you to taste the fruit instead of the alcohol taste you get when using a cheaper brandy.  After fermentation was ceased, we pressed the must with a one-hundred year old cherry wood press.  The wine was then racked into neutral French Oak barrels for 10 months and then bottle aged for 15 months. 

View our maps page to see where 'X' marks the vine.

Tasting Notes

A very fruit forward dessert wine will leave you with wonderful notes of chocolate, plum, fig, andise, vanilla rounded out by long and lightly smoked finish.

Food Pairings