This Port is very much in the same mold as previous years though, perhaps just a little sweeter and richer than the ’14 version although that sweetness is balance by cleansing tannin and acidity. (500 ml)
Just 1 barrel is put aside each year to age for 10 years. The current version is based upon the 2009 Syrah vintage style Port and is the follow up to the 2008 that was selected as one of the Sonoma County Top 100 Wines by Sonoma Magazine. (375 ml)
My version of this dessert wine is made from Viognier juice fortified with pure grape alcohol. The base wine was made in 2007 and the wine is aged in older French oak barrels in the traditional Spanish Solera method. (375 ml)
