Product Overview
Winery Notes:
"The modified solera is our modern take on an old blending system. Each year since 1987, we rack a blend of over twenty vintages of Port from barrel to tank. The newest vintage is then added to the blend, the barrels are washed, and the Port is racked back into the barrel to wait another year. This creates an extremely consistent product, although slightly older and more complex with each passing year.
Old-Vine Zinfandel was hand-picked into half-ton bins at about 24 brix. Fruit was destemmed and crushed into half-ton open top fermentors. The must was cold soaked and punched down twice a day for three to five days. Ferments were then inoculated and punched down three times a day for an additional three to six days. Fifteen to twenty gallons of brandy, dependent on proof, was added once ferments were at 11 brix and ferments were immediately pressed and chilled, and later racked to barrel.
This is the 10th bottling of Meyer Family Port. This Port displays aromes of baked fruit and cooking spice, along with warm notes of alembic Zinfandel brandy. Although rich and round on the palate, an earlier harvest retains sufficient acid to balance its lush flavors of sweet cassis and brandied cherries. An average of five-years in neutral oak has created a long, concentrated finish allowing this Port to pair beautifully with artisanal blue cheese, intense chocolate desserts, fresh fruit, or a good cigar."
Varietal Composition: 100% Zinfandel
Appellation: California
Residual Sugar: 60 g/L
90 Points - Wine Enthusiast
"An outstanding after-dinner drink, this wine has a tawny color along the rim and abundant nutty mapley apricot-like flavors. A combination of elevated alcohol, good acidity and firm tannins gives it a grip on the palate and contributes to a long tasty nutty finish." -JG, 12/31/18
