Our wines

2004 Cinsaut Port, Tucalota Vineyard, Temecula Valley

Winemaking

Harvested at approximately 26.3° Brix, our 2004 Cinsaut Dessert Wine was fermented on the skins for a period of four days in stainless steel tanks, allowing the wine to extract maximum intensity in color and flavor from the skins. Crafted in a true Port-style, the fermentation process was then halted when the wine reached 11.50% residual sugar, at which time fortification with grape spirits took place, bringing the alcohol content up to 28.50%. The wine was then aged in small French oak barrels for a period of twenty-eight months before bottling.

Winemaker’s Tasting Notes

Our 2004 Cinsaut Dessert Wine is crafted in a traditional Port style, offering layers of ripe plum, black cherry and blackberry accented by hints of cinnamon and creamy vanilla. Rich and elegant flavors of blackberry and black cherry are influenced by just a touch of dark chocolate. Aged in small French oak barrels for twenty-eight months, this wine is soft and decadent throughout the palate with a silky lingering finish.

Suggested Food Pairings

The ripe fruit flavors and delicate balance of sugar, acid, and alcohol make this Cinsaut Dessert Wine ideal after your favorite dinner, either by itself or paired with an exquisite chocolate truffle.