Chambourcin grapes from low-yielding vines were destemmed and crushed directly to fermenters. ICV D254 yeast was used to ferment the fruit to maximize expression of fruit flavor and color extraction. The caps were punched by hand only once daily to minimize harsh tannins.The must had extended maceration time on the skins and seeds to increase extraction of soft tannins. The must was pressed and settled, then racked and fortified with neutral spirits from grape (192 proof) to 20% alcohol by volume and sweetened to produce this port-style dessert wine. The wine was aged for 10 months prior to bottling.
Appellation: Lake Michigan Shore
Alcohol: 20% pH: 3.18 TA: 6.7 g/L
Residual Sugar: 9.0%
Aging: Stainless Steel Closure: Cork
Case production: 150
Deep ruby red color. Aromas of black, sweet cherries, blueberry and a hint of cocoa are lifted by the 20% alcohol content of the wine. The sweet, rich palate is redolent of ripe, dark plums and cherries. Reminiscent of cherry cordials, this wine is the perfect end to any meal. Pair with strong cheeses or dark chocolate.