Nose
Dark chocolate, Crème Brulee, ripe blackberry, orange peel, boysenberry, anise and cinnamon spice excite the senses.
Palate
Flavors of chocolate fudge, blueberry pie, brandied cherries, orange marmalade, baker’s chocolate and fig compote flood the mouth coating unctuous palate.
Growing Conditions
In 2013, as the Patland Family was getting even more serious about cigars and their enjoyment with port, Henry Patland revealed his desire to have me hand craft one of my favorite yet most difficult wines to make: Vintage Port. I said Yes. As with all great wine, the grape sourcing is so very important, and I was able to convince Dr Jan Krupp, owner of Stagecoach Vineyard, that it’d be cool to let some rows of our Syrah block hang until the end as the building blocks for killer port. Together with the help of the vineyard crew and Mother Nature, we were able to reach the extreme ripeness needed to provide us with the best potential for great Vintage Port. While these clusters of late harvested Syrah bombs are the backbone of this Vintage Port, there is another special component that is used to fortify this black nectar while achieving balance between alcohol and residual sugar. This other component is ultra premium brandy, distilled by a seventh generation Cognac master distiller named Hubert Germain-Robin. The result of marrying these two liquid gems together at just the right time during fermentation has produced an unctuous, inky, ultra ripe, opulent port with intense black fruit and dark chocolate flavors woven together by super rich velvety tannins. The mouth-feel and finish of this Vintage Port lasts for over 120 seconds as it slowly melts away. Vintage Ports are built to last, and we anticipate beautiful layers to unfold for more than 50 years. We proudly offer you D’oro 2013.
Vineyard: Stagecoach Vineyards
Winemaking
Fortification: Germain ~ Robin Hand-Distilled Alambic Brandy
Aging
24 months.
Appearance
Inky black in color.
