Sweet spots from syrah to port
24.05.12
Method, a technique that blends young and old wines continuously while they age.
The fruit is harvested late in the growing season for maximum depth and colour. Then the wine is fermented to eight-percent alcohol and eventually fortified with alcohol distilled from various Burrowing Owl white wines. It comes out at 18.5 percent. About 1,000 bottles of the first blend were released. Next year that number is likely to double.
This first Coruja was crushed in the traditional way: by foot—winery staff went stomping three times a day for a week! The result is a fabulous, delicious wine that will delight any sweet tooth; rich and silky and intense. It’s dessert all on its own, but the winery suggests chili-infused dark-chocolate treats or intensely flavoured hard cheese.
You can buy it in the winery’s shop for $30. It will also be available by the glass in the winery’s Sonora Room restaurant, which has just opened for the season. (Take a bottle home.) Some Vancouver restaurants are also offering it as an after-dinner treat. I was unable to find a master list of them at this point; nothing for it but to ask.
Source: Straight.com