Today, we are picking the first grapes for what is Unionville's 27th harvest. Two years after the first grapes were picked and fermented, they were sold in the newly-opened tasting room- 25 years ago. Although I've been thinking about this moment for about a year, we've started our anniversary celebration and I'm still struggling to put it all in context.
In the past few years I've learned so much that could be shared with you now. I've spent hours at the township building, reading through letters written back and forth between parties involved in the winery's founding in the early 1990's. I've walked the vineyards, pausing with each "King of the Vineyard" as Conor calls them- the craggy, gnarly vines nearly as old as me. I've stared at the black and white photos in the hallway of the 1858 Farmhouse of the family and workers who tended to this property many decades ago.
It’s the most wonderful time of the year! I know that is cliché to say, but it truly is a great time at Unionville. We’ve got all of our reds pressed and in barrel. Cooler, stainless-steel fermentations are finishing up in tank, I’m finally able to breathe a little easier, and wake up a little later. With the holidays upon us, the wine making team has a lot on the mind, but one thing standing out is the blending, bottling, and release of Vat #23 – the latest rendition of our opulent Port wine.
Port has a storied history at Unionville – the fortified delight has been made at the winery since its first vintage in 1993, Before we delve into that, we have to talk a little about how Port is made and the different styles in which it can be presented. Port, named for its origin country, Portugal, is typically a sweet or medium-dry red wine, fortified with distilled grape spirit, then cellared and bottled at different times and in different ways to present specific stylizations. The two most recognizable presentations of Port wine are Ruby and Tawny Ports. Ruby styles are young wines usually aged for only a couple of years (or less). They’re released early to showcase juicy acidity and fruity characteristics of young wine with fuller mouthfeel and complexity
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