The wine has a very dark color; the aroma, after 3 years in neutral oak barrels, has developed a nutty oxidative char...Read more...
Produced using neutral spirits distilled on site from Pinot Noir. Fairly alcoholic on the nose with gamy, butterscotch and pepper tinged dark drie... Read more
Nutty oxidative character on blackberries, cassis, blueberries and earth. This is fortified with a pinot noir spirit. Very interesting. - Taste... Read more
Very rich and full-bodied. One of the best ports I've tasted. Read more
RiceSelect's fragrant Jasmati® is blended with eggs, milk and fall's favorite spices, cinnamon and nutmeg, to create a delicious rice pudding, which is layered on top of fluffy cream cheese and abuttery pecan crust. Pairs well with a bold, tawny port with flavors of dried fruits, nuts, and spices.
Food Pairings for Torii Mor Syrah Rogue Valley Late Bottled Vintage Port
Editorial Reviews for Torii Mor Syrah Rogue Valley Late Bottled Vintage Port
Produced using neutral spirits distilled on site from Pinot Noir. Fairly alcoholic on the nose with gamy, butterscotch and pepper tinged dark dried fruit notes accented with hints of baked clay and an oxidative sweetness. On the palate this shows fine balance with dry tannins balancing the sweet core of licorice and bitter chocolate tinged fruit. The mid-palate shows more of a fruit character, with sweeter chocolate notes emerging and leading to a long finish laced with tea, dried spice, and dried red fruits. A fun, spicy alternative to port. 90pts
Grown in the warmer southern Oregon Rogue Valley, the syrah grapes had ample heat and sunlight to ripen and develop rich and intense flavors. They were harvested on October 27th, destemmed and cold soaked for 2 days. The fermentation started on the 31st and was stopped on the 3rd of November when the wine reached around 15-16 Brix, by adding 150 proof brandy produced from Torii Mor’s Pinot Noir. The wine now around 19 % alcohol sat on the skins for another 2 weeks with many punch-downs daily to extract more interesting flavors and let the alcohol integrate in the new wine. The fermenting bins were pressed on the 16th of November and put into neutral French oak. The barrels were racked once a year to remove sediments.
The wine has a very dark color; the aroma, after 3 years in neutral oak barrels, has developed a nutty oxidative character that complements the layers of sweet, rich and intense blackberries, black currant, blueberries and earth notes. The flavors echo the aroma with sweet nuttiness followed by a mix of rich blackberries, black currant (cassis) and blueberries. Spices follow with moderate heat from the alcohol which had more time to integrate. The texture is sweet with mouth filling richness. The tannins are not noticeable and the sweetness and richness ties all the flavors together at the end.
135 cases produced.
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