Complex, sweet spice and herbal elements of mace, anise, candied ginger and wintergreen, soar aromatically above the deeper fruit scents which can best be described as fresh-baked blueberry pie. The flavors are a port lover’s tour-de-force, with a dynamic flavor profile of cassis liqueur, wild elderberry and rich, decadent dark chocolate. Drier and more structured than Ruby, our 2007 Violeta Portuguese-style port is capable of being cellared similar to a fine Vintage port.
Each varietal is fermented separately in small stainless steel tanks. Frequent punch-downs and pump-overs of the fermenting must is performed daily until reaching between 12 - 15 brix, when the must is pressed, fortification to 18 - 19% Alc. finishes the process. Aging takes place in 10 year old barriques for approximately 2 years prior to being bottled.
Food Pairing Notes
Dark Chocolate, Blue Cheese, Aged Cheese, Filet Mignon