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Port, Sonoma County (2013)
    Tasting Notes
    Wine Details
    Food Pairing
Port, Sonoma County (2013)

Port, Sonoma County (2013)

This ruby colored Port is an elegant treat as an after dinner wine, for dessert or paired with cheese, nuts and chocolate. The flavors and aromas are rich and decadent and reveal layers of toasted nuts, burnt caramel, fig, toffee and dark chocolate notes. Silky smooth with a velvety texture, this special wine can be cellared or enjoyed now.

A combination of deeply flavored red varietals provide the backbone of this old-world styled Port. Our Certified Sustainable Estate Wild Oak Vineyard in the heart of Sonoma Valley provided the Syrah, Merlot and Cabernet Sauvignon fruit. We also included Zinfandel from a historic Sonoma Valley vineyard, the Monticello Vineyard.

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Vintage: 2013
Barrel Aging:
20 months
100% Neutral French Oak
Bottling Date: August 2015
Alcohol %: 20
High quality, outstanding fruit characteristics and generous yields describe the 2013 harvest. Harvest started slightly earlier than previous years after an ideal growing season that provided optimum temperatures for grapes to ripen. We had a wealth of sunshine and consistently warm days and cool nights, allowing the fruit ample time to develop full, rich flavors with great color and balance.

We push the hang-time on grapes destined for our Port and harvest the grapes at 27-28 brix to assure full-flavor and sweetness. After picking, all of the varietals are placed in one tank in our Artisan winery. We inoculate with yeast immediately and let the fermentation begin. During this time our crew stays on-call 24 hours a day, checking the sugar level every hour until it hits the designated target. When it reaches the right level, we add 120 proof Brandy, distilled from our own wine, to halt fermentation. The Port is then immediately put into neutral French Oak barrels for aging 20 months before bottling.
Chocolate Pecan Pie

• 1? cups all-purpose flour
• ¼ teaspoon salt
• 2 teaspoons sugar
• 4 ounces unsalted chilled butter, cubed
• ? cup ice water
• 2 cups pecans
• ¾ cup dark brown sugar
• ? cup corn syrup
• 1½ teaspoons vanilla extract
• 3 eggs
• 2 tablespoons unsalted butter, melted
• ½ teaspoon salt
• ¾ cup semisweet chocolate chips
• 2 tablespoons St. Francis Port

Pulse flour, salt and sugar in a food processor. Add chilled butter a little at a time to incorporate into the dry ingredients then add water to incorporate quickly into the dough. Remove dough from the food processor and onto a floured work surface. Knead the dough 2-3 times to fully distribute the added water. Wrap in plastic and refrigerate for 20 minutes.

Lightly flour a work surface and roll out dough into a 12 inch round. Place the dough into a 9 inch pie plate. Trim the edges to about an inch overhang and fold the dough back under and crimp with thumb to decorate. Refrigerate with plastic wrap until firm.

Preheat oven to 375°F. Toast pecans in oven for about 6-8 minutes, remove and chop coarsely.
In a large bowl, lightly beat eggs, then combine brown sugar, salt, vanilla extract, corn syrup, melted butter and port. Fold in the chocolate chips and pecans then pour the filling into your pie shell.

Bake on hot baking sheet for 50 minutes on bottom rack of oven. Check to make sure the crust doesn’t get too dark; otherwise use a crust protector or aluminum foil to halt the browning. Cook until the center of pie is set and no longer jiggles.
Let pie cool to room temperature on a cooling rack.

Serves 6
Recipe created by St. Francis Executive Chef Bryan Jones
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