2003 Casco Port American

Retail: $15.00

Released June 2004

Variety: 85% New York State Chambourcin, 15% 151 proof Oregon Brandy

Technical: The harvest in New York State followed a cool dry summer and the Chambourcin was able to fully ripen with sugar levels at 20 degrees Brix, although the grapes were not picked until mid-November. 3.5 pH, and 1.1 g/100 ml acidity, Bottled 376 cases on May 20, 2002, pH 3.52, acid 0.68 g/100 ml, residual sugar 11.5%, alcohol 17.4% by volume.

Description: This is Blacksmiths' classic ruby port, with fresh flavors of plum, prune, raisin and cherry. Casco Port is the perfect pairing for chocolate, salty cheeses and nuts.

Vinification: The grapes were contract hot pressed in New York, chilled to 28 F, and delivered to the winery. When the temperature reached 45 F, the must was inoculated with S. cerevisiae - cerevisiae yeast. When the must fermented to 13.5 degrees Brix, the brandy was added and fermentation ceased. The port was then barrel aged in neutral, small French oak barrels for 2 months, then fined, filtered and cold stabilized and bottled.