Nose
blackcherries, strawberries, blackberry, black currants, and leather, vanilla, cigar, and spice
Palate
jammy fruit and vanilla spiciness.
Bottling
Jan. 15, 2011
Winemaking
We brought the Touriga, Tinta Cao, and Tinta Roriz (Tempranillo) into the winery and co-fermented them is small tanks. The wines were hand punched down three times a day and fermented until the desired sugar remained. On the day of fortification we added the one year aged brandy spirits. This allowed us to arrest the fermentation and raise the alcohol to the desired level. The grapes were kept in contact with the skins for another two weeks in a traditional port manner. The wine was aged in barrels for 2 years prior to bottling.
Aging
aged in barrels for 2 years prior to bottling.
