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WINEMAKING | The 2010 Priest Ranch Fortified Red Wine is made with traditional port varietals: Tinta Cao, Touriga Nacional, Tinta Roriz and Souzao. 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 fortified with brandy to completely stop the fermentation. The wine was aged in neutral French oak barrels for 7 years, then bottled unfined and unfiltered.