Catherman's Port is made in the traditional method they use in Portugal today. The Chambourcin grapes are harvested, crushed, and destemmed to an open top fermentation tank. As soon as the wine starts to ferment, it is fortified by the addition of neutral grape spirits in order to stop the fermentation. This leaves residual sugar, which is from the grape itself as well has higher alcohol content from the brandy addition. Deep, saturated ruby red hue. Currant, raisin, caramel, and chocolaty aromas. A rich, ripe entry leads to a moderately full-bodied palate and a slightly sweet finish with good depth of fruit and balanced acidity. Fruit is integrated well with elegant grape brandy.
Each harvest Head Winemaker Bob Swain looks for a small number of lots that are remarkable representations of both a given varietal and Mendocino appellation. While he does not find these every year, when he does, they become a Parducci RESERVE wine, the best of the best. These wines are intended to be elegant today and age with grace.
Hot and uneventful is how we would describe the 2014 growing season. We began with a mild late winter, rolling into a pleasant warm spring with very few frost events. Bud break occurred about the 10th of April, a little early but not unusual Heat built quickly with a much warmer than average late spring and stayed hot into mid-September. This set us up to declare 2014 the hottest vintage in our 30+ years of farming along the Snake River. Our white grape harvest began on September 10th, just as the heat of summer was transitioning to a mild fall and by November 10th the last of the red fruit was in the door. Winter came charging in and on November 15th the temperature had dipped into the low double digits and we were harvesting frozen orbs of Gewurztraminer for Ice Wine.