Wine Article
NV Wellington Old Vine Port Estate
Last edited on 11/28/2021 by rjquillin
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Specs
Alcohol: 19%
Residual Sugar: 7.2 g/100 ml
pH: 3.4
Production: 403 cases
Notes from the Vintner:
This is a blend of 8 vintages, 2003-2010, bottled in 2015. The style resembles late bottled vintage port: still very fruity and fresh, with smoothness gained from extended aging in both barrel and bottle.
The Estate Vineyard parcels used for this wine were planted in 1892, 1912 and 1924, a field blend of Zinfandel, Carignan, Syrah, Petite Sirah, Grenache, Mourvedre, Alicante Bouschet, Tempranillo and a few other varieties.
Fermentation took place in small open top tanks, with frequent punchdowns for maximum extraction. Pressing and fortification was done at around 10% residual sugar (RS), with a goal of around 7% RS in the finished wine. (Fermentation doesn’t stop immediately upon fortification and the volume of fortifying spirits results in dilution.)
All of the vintages were aged in “neutral” French oak 225 liter barrels, with quarterly racking the first year and semiannual or annual racking thereafter. There was no fining or filtration at any time between harvest and bottling.
Alcohol: 19%
Residual Sugar: 7.2 g/100 ml
pH: 3.4
Production: 403 cases
Notes from the Vintner:
This is a blend of 8 vintages, 2003-2010, bottled in 2015. The style resembles late bottled vintage port: still very fruity and fresh, with smoothness gained from extended aging in both barrel and bottle.
The Estate Vineyard parcels used for this wine were planted in 1892, 1912 and 1924, a field blend of Zinfandel, Carignan, Syrah, Petite Sirah, Grenache, Mourvedre, Alicante Bouschet, Tempranillo and a few other varieties.
Fermentation took place in small open top tanks, with frequent punchdowns for maximum extraction. Pressing and fortification was done at around 10% residual sugar (RS), with a goal of around 7% RS in the finished wine. (Fermentation doesn’t stop immediately upon fortification and the volume of fortifying spirits results in dilution.)
All of the vintages were aged in “neutral” French oak 225 liter barrels, with quarterly racking the first year and semiannual or annual racking thereafter. There was no fining or filtration at any time between harvest and bottling.