A Port-Style White Wine
Napuro was an idea that our winemaker, Andy Schweiger, decided to experiment with after his trip to the Douro Region of Portugal where he first discovered the magic of White Port, and immediately fell in love with it. first discovered the magic of White Port, and immediately fell in love with it. When I considered how perfect our Chardonnay fruit would be in this style of wine, I had to try to capture what I experienced in Portugal and make it my own. Things went exactly according to plan, even exceeding my expectations in capturing the mid-fermentation sweetness and aromas. What resulted is an amazing dessert wine with honeysuckle, peach blossom and nectarine with a slightly sweet nectar flavor.
Vintages Available : 2016, 2017
Current Release: 2017 Napuro
VARIETAL PERCENTAGE: 100% Chardonnay
AGE OF VINES AND SOIL TYPE: 19–33 year old vines planted in deep volcanic soils at a 2000’ elevation.
DATE PICKED 9/11/17
AVERAGE HARVEST SUGAR: 24.3 degrees Brix
FERMENTATION TIME/TEMPERATURE RANGE: 11 days, 53–61oF.
FERMENTATION CONTAINER/AGING: Fermented on 1 year old French Oak for 11 days. Fortified with 143 proof Alambic brandy.
ANALYSIS AT BOTTLING:
Alcohol: 20.3% pH: 3.74 TA: 4.2 g/L V.A.: 0.27 g/L R.S: 11.6 g/100ml
BOTTLED: May 2017
CASES PRODUCED: One Barrel
WINEMAKER: Andrew T. Schweiger
VINTAGE AND WINEMAKER’S NOTES: In the summer of 2015, one of my cork suppliers took me on a trip to Portugal. It was during this trip that I discovered the magic of White Port. This resulted in an experiment in the 2016 harvest, which was a resounding success. About halfway through harvest, I combine fermenting Chardonnay juice with brandy. What results is an amazing dessert wine. The 2017 vintage has a wonderful perfume of an aroma, with highlights of baked pear, meringue, honeysuckle, peach blossom and rose water with a slightly sweet almondine flavor.Enjoy with your favorite pear tart, dried figs, blue cheese, or other magical creations. Our favorite is this Pear and Frangipane Tart recipe from Williams-Sonoma. Tell us yours!