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St. Francis Port Sonoma County 2007

Winemaker's Notes:

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.

Region: USA » California » Sonoma Valley

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Color: Red
Variety: Port
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St Francis Wine Company Ltd:
  When Joe and Emma Martin purchased the 100 acre Behler Ranch Vineyard in Sonoma Valley in 1971, they never could have expected the success that their vineyard would achieve. After several years of making grapes for other wineries, they decided to start their own winery in 1979, and they have been producing quality wines ever since. They called the winery St. Francis Winery, named aft... Read more
  When Joe and Emma Martin purchased the 100 acre Behler Ranch Vineyard in Sonoma Valley in 1971, they never could have expected the success that their vineyard would achieve. After several years of making grapes for other wineries, they decided to start their own winery in 1979, and they have been producing quality wines ever since. They called the winery St. Francis Winery, named after St. Francis of Assisi, protector of the natural world, and in honor of the Franciscan order, thought to be the first to bring European grape cultivation to America. St. Francis currently has 600 acres under vine in Sonoma County, with many partnerships with other vineyards in the area, including Rockpile Vineyard, Amman Ranch, Leras Ranch, and Pagani Ranch. Each of their wines are produced from 100% hand-picked Sonoma fruit, but that’s not enough to produce such bold, full-bodied wines. It is the hard work of Tom Mackey, Director of Winemaking, and the other winemakers at St. Francis Winery & Vineyards that allows these great wines to be produced, year after year. Read less

Member Reviews for St. Francis Port Sonoma County

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Snooth User: thebarmondes
19567017
5.00 5
Vintage: 2005 06/10/2009

Five glasses



Tasting Notes:

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.

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.

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Aged in French Oak.

Wine Specs:

Alcohol: 20.5%

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