New World Port 2011
*** Enter the Description of this product
Porto is a sweet, fortified dessert wine made from native Portuguese varieties harvested from the steep mountain cliffs of the Douro River Valley. Using those same grape varieties grown here in California the new-age, New-World Port has been born. The seven Portuguese varietals are intensely colored and flavorful grapes which are inoculated and fermented hot until half of the sugar has been converted to alcohol. At this time brandy spirits are added to arrest the fermentation producing a richly extracted and very memorable dessert wine which grows finer and finer with time.
With six years of age under this port's belt, the 2011 vintage is just now coming into it's own. A ruby style focused on fresh fruit characters, this blend of our seven Portuguese varieties hghlights both the Tinta Cao and Alvarahao making up 38% and 26% of the blend respectively. The aromas embrace more of the blueberry/black cherry essence rather than blackberry associated with Touriga Nacional (only 7% of the blend this year). The result is a complex experience of berry fruit, orange peel and elements of sweet chocolate. These characters carry over directly into the palate whose hallmark is the balance. The sensation is that this port has a slightly drier palate (although 9.2% residual sugar), but in reality I think the walnut and lingering black tea flavors on the finish ultimately make this wine truly special. A cool vintage (2011) has produced an elegant wine to be paired with blue cheese and walnuts! (Cellaring Potential: A long time!!!)
Tasting Notes from February 2022
Once again, weather is everything. And especially when it comes to wine. (Of course, soil has something to do with it, and farming, and religion, and blah, blah, blah.)
The weather in 2011, if you remember, was a bit like 2010, cooler in the summer with some rain (substantial) during harvest. But unlike 2010, the 2011 harvest was a bit later (as the rains came early in September). More hang time and cooler conditions in the fall gave us a nice window for picking.
And adding to the uniqueness of the 2011 vintage, this New-World Port is Tinta Cao (38%) and Alvarelhao (26%) based. Touriga Nacional only makes up 7% of the blend! Why is this important? Well, the other vintages had a fair wallop of blackberry due to the Touriga. This wine is all cherry!
Aging nicely, the cherry fruit in the nose comes across like home-canned cherries with just a hint of sweet baking spice. The entry starts with that same cherry fruit then gradually morphs into hints of dark berry laced with a cooked orange zest. With a slightly higher pH than the 2010 vintage (of yesterday), the perceived "weight" is a little denser, balanced by the bit of tannin on the finish.
Definitely heading back into the blue-cheese-pairing arena with this wine, I think a shorter overall cellaring potential of 3-5 years will reward the most. Embrace the difference!
| Vintage | 2011 |
| Varietal | Blend |
| Varietal Composition | 26% Alvarahao, 7% Touriga Nacionale, , 39% Tinta Cao, 16% Sousao, 8% Bastardo, 3.5% Tinta Roriz, 0.5% Tinta Amarella |
| Appellation | El Dorado |
| Vineyard | Estate Vineyards |
| Acid | 0.48g/100ml |
| PH | 4.01 |
| Residual Sugar | 9.2% |
| Alcohol | 18.30% |
| Volume | 500 ml |
| Bottling Date | 09/21/2012 |
| Cases Produced | 237 |
The Sumu Kaw Vineyards, owned by Sheila and David Bush, showcase some of the nicest fruit grown in the El Dorado appellation. On the far south-eastern corner of their vineyard at an elevation of 2,800 feet is a small 2.5 acre block of six Portuguese varieties planted in 1997 with the intention of making a Port-styled wine. Southerly in exposure on a rocky Josephine soil series, the vineyard is almost a snapshot of Portugal. The spacing of 7x10 feet allows for the less fertile conditions and the thirsty nature of the site. The last variety, Bastardo, is planted atop the Sumu Kaw Vineyards at an elevation of 2,960 feet. Uniquely suited for the variety, the Aiken-Clay soils help retain some of the natural acidity in the grapes.
Paul Bush, Owner/Winemaker
Madroña Vineyards
Camino, California.
We are a family-owned and operated winery focusing on terroir-driven, Estate-Grown fruit.
Annual Case Production: 12,000 cases
Planted Acres: 70 acres planted at the 2,850 to 3,000 foot elevation.
Career Background: Having helped plant the family vineyards as a kid in 1973, I grew up working in our winery what seemed like every day after school. I had no intention of “winding up” in the wine industry and graduated from U.C. Davis in 1989 with a degree in Economics. However, with an interest in traveling abroad, our winery offered a flexible schedule and an opportunity to work with inspiring winemakers such as Mark Foster and Hugh Chappelle. I began managing the vineyards and business in 1991 and making the wines in late 2002.
Biggest Professional Challenge: Balance! Working with my wife, Maggie, we find our greatest challenge is how to be business owners with all of its responsibilities while making the wines, growing the grapes, marketing the brand and raising two daughters. Any given day can be filled with dusting the vineyards at daybreak, acid trials before lunch, working in the tasting room in the afternoon—and then throw in a swim meet or school play for spice. Undoubtedly, every small, family winery tackles the same aspect of wearing so many hats, but the challenge and excitement is unique to each one.
Varietals that Madroña is Known for: In total, we grow 27 varieties in our El Dorado vineyards. From within these plantings, however, I believe that Malbec, Cabernet Franc, Zinfandel, Riesling and the seven Portuguese varieties (for our New-World Port) are consistently outstanding.
Short Testimonial: I truly can’t imagine doing anything else but growing grapes and enjoying wine. I believe the terroir of our region is unique with overall cool-climate aspects, peppered with warm summer days and a slightly shorter growing season. So finding the true expression of each variety for our vineyards ends up being an exciting and challenging adventure every vintage. The wines have more backbone and structure than most regions of California while showcasing the intense varietal character of mountain fruit. Most often, I find that the wine knows best in how it should be “made,” and I’m just along for the ride. As we once heard in France, “One does not make wine. One elaborates wine!” And with our Estate-grown grapes, I am quite content to be the “elaborator.”
