Gift Certificates
Shopping Cart (0 items)  
Backroom Wines
HomeBuy WineWine RecommendationsWine ClubAbout UsVisitContact
Shop By

Matthiasson-Sweet-Napa Valley Sweet Vermouth No 2-375 ML

Matthiasson-Sweet-Napa Valley Sweet Vermouth No 2-375 ML

$35.00 Net

Base wine is FLORA, a Semillon/ Gewurz cross in the UC Davis Napa vineyard. 2012, 13, 14 blend. 40% raisined fruit at harvest. Chaptalized with can sugar. Whole cluster ferment, pressed and aged in used barrels. Brandy infusion of blood oranges, sour cherries and coriander added later along with cardoons, chinchona bark, wormwood and blessed thistle.   
From the winery:
First off, our vermouth is primarily about the wine. The base wine. It is 100% Flora, which is a variety bred at  UC  Davis  by  the  legendary  Harold  Olmo  back  in  the  1950’s.  It  is  a  cross  between  Semillon  and Gewurtztraminer. Though  Olmo  isn’t  with  us  any  more  to  confirm  our  theory,  our  conviction  is  that  he bred  it  specifically  for  fortified  wines.  The  California  industry  moved  away  from  these  types  of  wines  in the  1970s,  and  Flora  fell  into  obscurity.  When  we  heard  that  Flora still  existed  in  the  organically  farmed
Yount Mill Vineyard we immediately begged for some fruit. This fruit is a rare exception for us as we normally try to grow all of our own fruit but the temptation to make wine from this rare and historical variety was too much to resist.

Batch number two is a non-vintage blend of the 2012, 2013, and 2014 vintages. For this reason it will be three years until we are able to repeat it. The fruit was picked very late, with around 40% raisins at harvest. Besides the natural high sugar, the must was sweetened further by chaptalizing with cane sugar, to about 45 brix.The  grapes  were  fermented  whole  cluster  (skins  and  stems)  in  open top  fermenters.  We  did  manual punch downs twice a day. We let the fermentation stop naturally, with  residual sugar remaining due to the high brix when the grapes were crushed, and pressed the wine into partially full used barrels. We added no sulfites, instead allowing the wine to slowly oxydize and develop the wonderful nutty and dried fruit flavors. The three vintages were barrel aged between eight and thirty two months. To  complement  the  natural  grape  aromas  of  the  Flora  we  made  infusions  of  our  own  home grown blood oranges and sour cherries, along with organic coriander that we purchased, in a base of neutral  grape brandy. The  bittering  was mainly  done  by  adding  an  infusion  of  our  own  home-grown  cardoons,  but  we  also purchased   organic   chinchona   bark,   wormwood,   and   blessed   thistle   to   infuse   for   a   little   more complexity. The  wine was bottled unfiltered.502 cases of half bottles were produced.
The Napa Valley Sweet  Vermouth  No.  2  makes  a  great  blood  and  sand,  negroni,  manhattan,  or  even better, can be served neat as an aperitif or to accompany dessert.     


Shipping Information

Privacy Policy