Blend 80% Touriga 20% Chambourcin
Cooperage 60% new American
30% new hybrid barrels
10% neutral French Oak
Harvest Date September 9th 2008
Maturation 8 months
Touriga was hand picked September 3rd at an average brix level of 20.2. The fruit was placed in refrigerated truck for overnight chilling.
The fruit was de-stemmed only, with no crushing to ensure whole berries were transferred to the fermentor.
35 ppm Sulfur was added to the must as well as tannins and enzymes.
600 pounds of sugar was added, to increase the ultimate alcohol level to 13.5%.
No cold soaking took place; the must was heated to 65 degrees and inoculated with yeast D254. Fermentation was completed in 5 days at peak temperature of 90 degrees. During the fermentation, the tank was punched down 6 times a day and received 2 pump overs a day; this was done to ensure maximum color extraction plus the prevention of reductive flavors and odors.
Immediately upon completion of fermentation, the free run wine was transferred to directly to barrel and the skins transferred to press. The press wine was kept separate.
All barrels were inoculated with m.l bacteria, and secondary ferment was completed in 3 weeks, after which time the barrels were topped off and sulfured.
Prior to bottling, the wine was racked out of barrel [the free run was combined with the press fraction]. We decided to blend Chambourcin into the Touriga as we felt that it added structure to the final wine.
The wine was pre-filtered only [not sterile] and was bottled May 22nd
Color Garnet with Violet hues
Nose Crushed red berries with smoky undertones
Palate Fruit forward with firm tannins and good acidity. A richer style of Touriga than previous vintages, which may warrant modest cellaring of 2-3 years. The palate displays loads of raspberries and strawberries, with accents of cedar and spice.