THE C.R. SANDIDGE WINES
# 18 Devil’s Smoke Stack Port
This port wine is a blend from the; 2011, 2012, 2013, 2015 and 2016 vintages. Therefore, this port wine represents five growing seasons. Each growing season was fairly “normal” from the standpoint of sun, rain and warmth with the exception of 2011. The 2011 growing season was the coldest – shortest on record the past 60 years.
Our # 18 Devil’s Smoke Stack was crafted using grapes from two excellent neighboring Washington State vineyards. I would like to take a moment to not only discuss the vineyards but also the people working each vineyard. The Petit Sirah was harvested from the Bob Buoy vineyard located in the Yakima Valley AVA region. His vineyard site is just west of the town of Benton City. The terroir is without question amazing for growing serious red wine grapes varieties. Only 18 – 24 inches of clay loam top soil exist prior to encountering fractured calcareous basalt and finally basalt bedrock. The vineyard growth is easily manipulated as it is easy to water stress the vines. The 2011 vintage Syrah grapes were supplied by the neighboring Rivers Bend Vineyard. As luck would have it, Mr. Buoy and his crew also work their magic in the Rivers Bend vineyard. Their attention to detail in the vineyard results in grapes of very high quality which in turn makes our job of making wine much easier!
All fruit was handpicked into ½ ton bins. Within hours, the fruit arrived at the winery to ensure the highest quality possible. All of the grapes were sorted by hand to glean out any damaged fruit. The grapes clusters were destemmed and lightly crushed into one – ton fermentation bins. The yeast fermentation proceeded at temperatures ranging from 50 – 88 degrees Fahrenheit over a ten day period. Once the yeast fermentation reached a Brix reading of 10, the wine was pressed off. At 8.5 Brix, a 22 percent brandy add was made to stop the yeast fermentation. The brandy we added was the product of us allowing the distillation of some of our fine Merlot wine. The malo – lactic fermentation was also stopped due to the high alcohol content. The wine was tightly filtered at bottling. This port style wine is a masterful blend of five different vintages.
Complex flavors and aromas of raisined black cherry, blackberry and chewy purple plums match perfectly with barrel notes of caramel and sweet vanilla bean. The mouthfeel is full bodied. The presence in your mouth continues long after passing over your palate. This wine may be aged a good 8 to 12 years. Enjoy after a fine meal with the finest blue cheeses or salted – roasted nuts. If you enjoy cigars, a medium to full bodied Maduro will pair beautifully with our port! Thank-you for your friendship and support. Enjoy!!
|Acidity:||5.7 grams per liter|