2009 Priest Ranch Port
The grapes were hand picked, sorted and then fermented using natural yeast. The fermentation was stopped by pressing o the skins at 17 degrees brix and then chilling the must down to 50 degrees F. At 15 degrees brix the must was fortied with brandy to completely stop the fermentation. The wine was aged in neutral French oak barrels for 4 years, then bottled unfined and unfiltered.
This wine tastes like a vintage Port! The aromas are elevated and full of bright red fruit with a rich dark color. The palate is full of sweet cherries and plums, and balanced with sweetness and acidity.