My version of this traditional dessert wine is made from fortified Viognier juice. Barrel aged in old oak since 2007 to reach a tawny richness, it is like liquid crème brulee topping.
Made from Zinfandel grapes left on the vine to raisin. The final wine is sweet and rich, but not cloying; a perfect end to a meal and an ideal pairing for bittersweet chocolate. 500mL
Following the path of the previous vintages the '13 Port is made from 100% Estate Syrah and fortified with pure (flavorless) grape alcohol. A nice balance from tannin and acid prevents this wine from being cloying. 500mL
