October 30, 2015

LONG MEADOW RANCH "E.J. Church Reserve" Cabernet Sauvignon 2012

Just tasted Long Meadow Ranch’s absolutely delicious 2012 Cabernet Sauvignon called “E.J. Church,” ($125) named after the founder of this property on the rolling slopes of the Mayacamas Mountains in the Napa Valley. The ranch is quite different than many other properties in the Napa Valley. It’s not exposed to sun on all sides. In fact, it’s in the middle of a thick old forest, and you can smell (and I think, taste) the cool sage and bay laurel and chaparral. The wine is long, sleek, and almost rocky in flavor. Fantastic. (And it’s from the 2012 vintage–excellent in the Napa Valley).

Which of these wines is fortified before primary fermentation is complete?

A. Sherry

B. Madeira

C. Port

D. Eiswein

Unlike Sherry or Madeira which can be fortified before or after primary fermentation is completed, Port is fortified with neutral grape spirits (clear brandy) before fermentation is complete. Once Port grapes are crushed, the soupy mass is poured into a tank so that fermentation can begin to turn the grapes’ sugars to alcohol. About thirty-six hours into the process, when about half the natural sugar has been converted into alcohol, fermentation must be stopped. To do so, clear brandy with an alcoholic strength of 77 percent (about 150 proof) is added to the Port. The alcohol in the brandy causes the yeasts in the wine to die, and fermentation subsides. The result is a sweet wine with about 7 percent residual sugar and fortified to about 20 percent alcohol.

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LONG MEADOW RANCH "E.J. Church Reserve" Cabernet Sauvignon 2012

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