This past September we bottled our 2000 vintage port aptly named “Madison’s Blend” after my oldest daughter that was born on May 23, 2000.  It is unlike any wine we’ve produced or anyone else is doing in California.  Not only were the barrels baked at one point, but they were never racked or topped. Each barrel was essentially half full and had been hidden deep within the cellar to slowly oxidize and evolve over 21 years. The alcohol content rose from 18% to 21% as the water evaporated and the wine concentrated.  It’s an indestructible wine boasting a deep amber hue and stunning aromas that fill the room with a decadent aftertaste that lingers on the palate for minutes.