St. Francis Port Sonoma County 2007
Director of Winemaking, Tom Mackey, is a big fan of the traditional Portuguese style of Port. Without the same varietals used in Portugal, winemakers depend mostly on winemaking techniques to emulate authenticity. High quality blocks of two well-known vineyards are used, Nuns Canyon Vineyard and the famous Pagani Vineyard. Hang-time for the fruit is pushed to 27 or 28 Brix. The fruit is picked in a single day, then placed into one small tank. Fermentation begins shortly thereafter. During that time, the winemaking team stays on-call 24-hours a day to monitor the Brix hourly until it hits the designated target. Once the fermentation has met Tom’s exacting standards, 120-proof Alambic brandy distilled from St. Francis wines is added, halting fermentation on the spot. The Port is then immediately placed into neutral barrels and aged for two years.
Food Pairings for St. Francis Port Sonoma County
Berries & plum, with hints of leather, caramel, vanilla, spice & figs. To make a great Port one must respect how it’s made in its origin, Portugal. Of course, California does not see many of the grape varietals used in Portugal, so we depend mostly on winemaking techniques to ensure authenticity. St. Francis chooses high quality blocks of two well-known Sonoma Valley vineyards, our Nuns Canyon Ranch and the famous Pagani Vineyard. A consistent wine that always delivers, our Sonoma County Port is made in the tawny style. Viscous with a modest mid-palate, this wine can be cellared or enjoyed now. This wine offers a silky structure with aromas of incense and rich black fruits and a black cherry finish.
Aged in French Oak.
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