In the belief that a sweet ending can make a great meal even better, we began producing a Port-style dessert wine in 1996. We use a solera aging process and Zinfandel from Napa Valley to create a beautifully rich and rare wine.
The fruit for this wine comes from two estate vineyards in Napa Valley — Joan’s Vineyard in St. Helena and Bennett Lane Vineyard in Calistoga.
Sustainable farming practices throughout the growing season were tailored to each block with the assistance of aerial photos produced using NDVI (Normalized Difference Vegetation Index) technology. The fruit was hand-picked and sorted in the vineyard.
This nonvintage wine is made using a traditional process called solera aging, which blends multiple vintages together with a small amount of aged, high-quality brandy. This method, common in the Old World, creates a consistent Port year to year, with a depth of flavor that can’t be achieved any other way.
Highly viscous, this wine has a deep red to black core,and a brick red rim. It opens with aromas of cherry liqueur, raspberry jam, brown sugar, almond extract and dark chocolate powder. Flavors of black cherry, raspberry, rum-soaked raisins, dried florals and dark chocolate fill the palate, and flow to a smooth and round finish. Dense, luscious and rich, this wine is a pleasure to sip and enjoy on its own or with dessert.