Sweet Fortified Wines

Fortified Sweet Wines

Produced in the classic French “Vin de Liqueur” style, our fortified sweet wines, like all of our wines, respect the intense fruit flavor of our Northwest grapes. Our aged sweet wines will have a touch of vanilla oak flavor in the background. In 2007 we began using our own pinot noir brandy to fortify our sweet wines…some of our 2004 Pinot Noir wine was distilled for us by Clear Creek Distillery in Portland, Oregon.

Perfect for dessert, as an aperitif before a meal or just sipping with friends, or alone. Serve chilled or over ice, or at room temperature. In order to keep these wines from tasting too “hot”, we keep the alcohol as low as possible…about 16-17%.

Pinot Noir Nectar

Our sweet nectars are one of our specialties…our winemaker was making them for friends and family clear back in 1987. A blend of pure, fresh Pinot Noir juice and spirits, our nectar continues a long tradition of regional sweet wines in Europe. We have always enjoyed nectar as a sweet, fruity aperitif before a meal. It is equally enjoyable as a dessert wine or just to sip with friends with some crackers and cheese. Our nectar is best when young, but will sherry nicely over time. Each year’s nectar gives a hint of what that year’s fruit has going for it and how the dry wines may turn out.

The 2007 Pinot Noir Nectar was the first to be fortified using brandy distilled from our own 2004 Pinot Noir wine. The spirits were distilled for us by Portland’s own Clear Creek Distillery.

La Modeste Nectar

Our sweet nectars are one of our specialties…our winemaker was making them for friends and family clear back in 1987. A blend of pure, fresh juice and spirits, our nectar continues a long tradition of regional sweet wines in Europe. We have always enjoyed nectar as a sweet, fruity aperitif before a meal. It is equally enjoyable as a dessert wine or just to sip with friends with some crackers and cheese. Our nectar is best when young, but will sherry nicely over time. Each year’s nectar gives a hint of what that year’s fruit has going for it and how the dry wines may turn out.

 

Raspberry Delight Nectar

First produced, by accident by Gail (the freezer quit and the raspberries thawed) in 2007, our Raspberry Delight Nectar was an instant hit, and it sold out in a week and a half…only 104 bottles were made in 2007.

Our 2008 production, on purpose this time, will be about 360 bottles (375 ML). Not bad for 2 rows of raspberries about 30 feet long, planted by Carl’s father, Ferris English, in the 1960’s.  Thanks Gail!  And Ferris!

 

Port of Vancouver

Port of Vancouver is a tribute to the first grape vines planted in the Northwest at Fort Vancouver circa 1825.

A blend of our 2001 Pinot Noir Nectar and 2001 Clark County Premium Pinot Noir red wine. The wine has a character somewhat like Port, but is not made in the same way…our secret recipe!

Our winemaker has been making Nectar from Pinot Noir since 1983. Always sweet with natural grape sugar, but with a refreshing acidity. Serve at room temperature or chilled, or over ice. Before dinner or after. We always drink it as an aperitif while cooking.

 

Jolie Prairie, Sweet sipping Pinot Noir

Jolie Prairie is fantastic, our first sweet red wine. Jolie Prairie offers an alternative to your typical dry red wine, with a refreshing touch of sweetness and a gorgeous color, yet still provides the beneficial characteristics of red wine. If you think you’re not a red wine drinker, Jolie Prairie may be the beginning of a new you!

 

Autumn Gold

Our Autumn Gold Pinot Noir Nectar was started in 2001 and ages gently in a single 58 gallon Hungarian Oak Barrel. Each year we remove 20 gallons, enough to make about 200 bottles, and we top up the barrel with fresh nectar from the previous vintage year. Thus, every bottle has some wine that actually started in 2001, and every following year. A rare treat, and worth every penny!

 

Sweet Ruby Red

A sweet wine like our Nectar, but with more body and color. In 2001 we started this wine in a 60 gallon Hungarian Oak barrel, which adds a touch of vanilla flavor. Each year we will bottle about 20 gallons and top up with new juice and brandy, so every bottling will have a bit of the original 2001 Sweet Ruby Nectar. Only 200 bottles are made each year. Drink as an aperitif before meals or as a dessert, perhaps paired with fruit and cheese. Chill or not. A great sipping wine.

 

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