2003 Adagio Amador Port
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The Vineyards
It is an old tradition among the wealthy British to give a newborn child a hearty supply of Port from the newborn’s birth year. The idea being that by the time the child was old enough to drink, the Port would be matured and ready. We wanted to give a gift of something unusual for the Sebastiani portfolio to our winery patrons and wine club members: a fantastic Port. We sourced several different varieties of Port to create this wine. The warm climate of Amador County is perfect for this sturdy vine.

The Vintage
The season was generally easy, with no days over 90 degrees. Harvest started 10 days late and was well spread out; 98 percent of harvest was finished by October 30 th. The rains started October 31 st. Overall quality was good; some fruit was even reported to have the best acid and pH balance since 1980.


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Winemaking
After the grapes were macerated and after initial fermentation, the wine was fortified during mid-fermentation with high proof alcohol. The high proof alcohol causes the yeasts in the wine to die and halts the fermentation process, leaving the wine with an alcohol of 18% and 9% residual sugar. It was made with traditional port varieties in the traditional way. It was aged in older French oak and American oak barrels for 9 months.
Winemaker's Notes
With aromas of dark chocolate, mocha and dried cherries and hints of rose petal, this Port is a real treat! Dark chocolate flavor bursts all over the palate, followed by nuances of caramel, dried cranberries and cherries. The fruit and tannins are balanced, and you can’t help but enjoy the ripe raspberry fruit that lingers on the finish.
 
Mark R. Lyon, Winemaker
Technical Data
Appellation: Amador County Composition: 11% Tinta Roriz, 35% Touriga, 22% Tinta Cao, 18% Alvarelhao, 14% Souzao
TA: 0.47 g/100ml Alcohol: 19.5%
Bottling Date: February 2005 pH: 3.64
 
 


 

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