In 1980, Tim Spencer, our winemaker’s mentor, planted several acres at the western edge of Amador County to unusual varieties, touriga, alvarelhao, tints roriz, bastardo, souzao and tinta can. This unique site has all the elements - well drained alluvial fine sandy loam soils, temperate summer days and evenings naturally cooled by air traveling down the Sierras - to grow world class Portuguese grapes.
2004 was a picture perfect harvest throughout the Sierra Foothills. We picked the vineyard at 4 am to make sure the grapes would be cool upon arrival at the winery. After destemming and crushing the berries, we proceeded with a week long cold soak, then began fermentation. We made two separate brandy additions to maximize complexity and long term aging potential. After the wine was pressed off the grapes it was pumped in a single 30 gallon barrel where it resided for the next 10 years until bottling. For the following 8 years it aged undisturbed in our cellars until now.