Hillary Sjolund, aka Enomama, produced this Port-style from Red Heaven Vineyard starting with a field blend of Souzão, Tinta Cão and Touriga Naçional that was co-crushed and co-fermented, then aged two years in puncheons previously used for Syrah. The aromas bring hints of malted milk balls, black cherry, Raisinets, blackstrap molasses and violets. On the pour are rich, round and bold flavors of black currant, cherry cough syrup and dark chocolate. The residual sugar hangs at 3%, and the structure accents acidity rather than alcohol. This wine received a silver medal at the 2014 Seattle Wine and Food Experience Wine Competition, and it is available by contacting the winery as well as at Barking Frog and via Cru Selections in Woodinville, the Heathman Hotel in Kirkland and Wicked Cellars in Everett.
Production: 27 cases