This wine is so dark it is opaque in the glass, signaling its power. It has a spicy, baking-spice and brown sugar laden nose backed by intense dark fruit. We notice cinnamon bark, cardamom, and dried plum aromas as well. Upon tasting, this wine has a spicy mid-palate weight with relatively soft and velvety tannins and chewy fruit flavors.
We chose not to bleed any juice off of these grapes for rosé, as we often do, as Taylor wanted to treat the grapes as they were harvested to express the true terroir of the vineyard and the varietal characteristic of the Tinta Cão grapes. As well, there was already sufficient tannin and pigment to create a full-bodied wine without any additional concentration needed. The wine fermented for 14 days during which we did punch downs three times per day for optimal extraction.
Braised pork chops with sage and pan sauce. Grilled or smoked meats, including those served with sweet barbecue sauce. Stilton cheese.
Aged in neutral barrels for 20 months.
100% Tinta Cão
48 cases produced