This Dessert Wine is welcoming on the nose with aromatics of blueberry syrup and blackberry, followed by plush notes of cedar, golden raisins, stewed prunes, candied cordials, chocolate-covered orange, dried tea herbs, and hazelnut. If we had to describe it in one word, it would be “inviting.”
ONLY 50 CASES MADE
One of the benefits of our estate is that we can experiment with different blocks and individual lots. One of these trials led to our first foray with a late harvest Dessert Wine in 2012 — a Merlot-based offering. This time, we are releasing a Cabernet Sauvignon-based wine grown on blocks with exceptional western sun exposure. While we technically can not call it a Port (since our vineyards are not in Portugal,) we feel that our Dessert Wine shares many of those traditional characteristics but with a modern California twist.
Our Dessert wine is surprisingly food-friendly, and a perfect accompaniment for your favorite chocolate desserts, salted or roasted nuts, and hard cheeses. Best served at 60˚F to 65˚F. We only release a very limited amount so savor it with each sip.
While our Dessert Wine is technically a non-vintage offering, this year the grapes came from the 2013 vintage. 2013 was another banner growing season in Sonoma County and our vineyards here on Bell Mountain were no exception. The growing season started with a dry spring and provided consistent, moderate temperatures that allowed our grapes to slowly progress to optimal ripeness. Fruit quality and abundance were exceptional in 2013, and we began making wine with the very best building blocks: grapes that were evenly ripe and expressed true varietal character with balanced acidity. Although the season started slowly, it ended with a bang. Warm temperatures in August and September accelerated ripening, and every last block of our vineyard was harvested by October 16th, about three weeks earlier than usual.