This wine is a blend of two different parcels. The first parcel was 100% Tinta Roriz, the second parcel a blend of Touriga Nacional, Tinta Roriz, Tinta Barocca and Tinta Cao (picked as a field blend for co-fermentation). Each parcel was hand-picked into an open fermenter and crushed by foot. A cold maceration occurred for around 4 days, with foot treading every three hours. Fermentation occurred naturally, with a combination of hand plunging and foot treading occurring four times daily. Each parcel was pressed just prior to fortification to maximize the extraction from the skins.
The base wines were allowed to settle, before being blended, fined and clarified prior to bottling.
The 2015 Christopher’s VP has a deep, dark purple red colour. Dark chocolate and ripe black berries abound on the nose, with lovely brandy spirit giving complexity. The palate is rich, powerful and drier in style, with chocolatey mid-palate fruit and long, chalky tannins giving great length.
In Australia, we can no longer refer to fortified wines produced from a single vintage year as a “vintage port”. This is reserved for wines produced in the Douro Valley in Portugal. Considered the ultimate in quality and class, vintage ports are made from the best parcels of fruit, made only in the best years.
Named in honour of the wineries founder, Christopher Pfeiffer, the Christopher’s VP (Vintage Port) is considered the ultimate in both quality and class at the winery.
