In 2016, we made three ports separately: Tempranillo, Cabernet Sauvignon and Petite Sirah. When we bottled in late 2018, we blended the three ports to make our decadent California-style ruby port. In our tasting room, we serve it with organic dark chocolate (70% cacao) without soy lecithin.
Luci paid tribute to her family name - Serrato - with this wonderful blend. She chose 55% Syrah, 35% Tempranillo, 8% Cabernet Sauvignon and 2% Petite Sirah. It's delicious and will lay down for years... unless you enjoy is sooner.
The 2016 Tempranillo from this vineyard won a Double Gold medal at the Portland Seafood & Wine Festival. We think this vintage is even better. Our patrons agree; it's flying out of the tasting room.
We love Lodi tempranillo grapes! They love long, hot California summers, and so do we. Enjoy it by itself or with food. Enjoy it now or lay it down for years. It's your call. You can't lose.
