I tasted such a port produced by Rockhouse vineyards in Columbus, NC. The
vintner fortified it with Cognac. It was like very ripe blackberries with
brandy, absolutely delicious.
Steve
"spud" > wrote in message
...
> Looking at making a small batch of Cabernet Savignon Port this season.
>
> Yeast will be Preimer Cuvee and sugar feeding to bring the abv to
> ~18%, then fortify with Everclear and sweeten to taste.
>
> Intend try extended maceration on the skins during sugar feeding for 3
> to 4 weeks, as the must will continue to produce CO2 during this time.
> Picking grapes today.
>
> Comments please, much appreciated!
>
> Steve
> Oregon