Cave aged for 30 months in Cognac Casks. Both were picked, destemmed, and fermented in small tanks with temperature control. The Trousseau will get a 3-day cold soak for color. Halfway through fermentation, which is about one week, we fortify with barrel-aged high-proof alcohol. This stops fermentation and leaves the wine sweet. The wine is left on skins for an additional month and plunged once a day for maximum extraction.
It's back! We make a very limited amount of port we make every few years. 2019 has Trousseau is known for its lighter color and fragrant cherry and forest berries. Touriga is a beast and mostly contributes to body and color. These two varietals may be opposites but work well to make a beautiful Port. Together you get chocolate dust-dried cherry with hints of fig and dried herbs. This is an uber balanced full-body.
Pairs with stinky aged cheeses such as blue cheese. Try with dried apricots or a goat cheese stuffed date wrapped in bacon. If you like sweets, chocolate torte would complement this wine well.
Varietal 75% Trousseau, 25% Touriga
Appellation Paso Robles