Winemaker’s Selection Tawny Port
Subtotal: $0.00
About This Wine:
Tasting Notes:
The richness of color in this classic Tawny is the first indication of the intensity of this dessert wine. The aromatics entice with heady toffee and sweet cream butter pastry rounded out by notes of dried apricot fruit, toasted marcona almonds, nutty barrel-aged characters, and beautifully integrated brandy spirit, referred to as “rancio”. The palate is decadently rich and concentrated, finishing with tremendous length of flavor. The lingering sensation is that of the glow of a warm, open fire. Serve with a plate of dry-aged or blue cheeses, unsalted nuts, and dried fruit.
Winemaking Notes:
Rancho Cucamonga in Southern California is home to century-old Zinfandel and Mourvedre vines that were harvested to produce the original base wine for this Tawny Port. Since 1998 we have also been incorporating a small portion of Alexander Valley Shiraz Port into the blend. The grapes were harvested at an advanced sugar maturity of over 30° Brix. The must was allowed to ferment down to 15% before the addition of aged Brandy spirit, raising the alcohol to 19% and arresting the fermentation to capture the natural grape sugar.
Following in the tradition of the world’s finest Tawnys, after aging in pre-prohibition old-growth Redwood vats, this dessert wine was introduced into the solera. The solera is a series of stacks of old American oak barrels. A portion of the oldest stack is used for bottling. Port from the next oldest stack is used to top up these barrels. Then the next stack tops this stack and so on. The result is a very consistent aged blend of tawny ports from many years.
The richness of color in this classic Tawny is the first indication of the intensity of this dessert wine. The aromatics entice with heady toffee and sweet cream butter pastry rounded out by notes of dried apricot fruit, toasted marcona almonds, nutty barrel-aged characters, and beautifully integrated brandy spirit, referred to as “rancio”. The palate is decadently rich and concentrated, finishing with tremendous length of flavor. The lingering sensation is that of the glow of a warm, open fire. Serve with a plate of dry-aged or blue cheeses, unsalted nuts, and dried fruit.
Winemaking Notes:
Rancho Cucamonga in Southern California is home to century-old Zinfandel and Mourvedre vines that were harvested to produce the original base wine for this Tawny Port. Since 1998 we have also been incorporating a small portion of Alexander Valley Shiraz Port into the blend. The grapes were harvested at an advanced sugar maturity of over 30° Brix. The must was allowed to ferment down to 15% before the addition of aged Brandy spirit, raising the alcohol to 19% and arresting the fermentation to capture the natural grape sugar.
Following in the tradition of the world’s finest Tawnys, after aging in pre-prohibition old-growth Redwood vats, this dessert wine was introduced into the solera. The solera is a series of stacks of old American oak barrels. A portion of the oldest stack is used for bottling. Port from the next oldest stack is used to top up these barrels. Then the next stack tops this stack and so on. The result is a very consistent aged blend of tawny ports from many years.
Wine Profile:
| Wine Type: | Port |
| Acid: | 6.2 g/L |
| PH: | 3.41 |
| Aging: | Average age of 10 years |
| Residual Sugar: | 7.1 g/L |
| Alcohol %: | 19.0% |
By entering Geyser Peak's Wine Store, you affirm that you are of
legal drinking age in the country where this site is accessed.
Enter your Email Address and your Username and Password will be sent to you.