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Heitz Cellar Port

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Heitz Cellar’s Port is made from eight different, traditional Portuguese varietals. Rich and full-bodied with a wonderfully balanced sweetness, the non-vintage Port has been a favorite since it was introduced in 1994.

Touriga Nacional, Tinta Roriz, Sauzão, Tinta Cao, Tinta Bairrada, Tinta Madeira, Tinta Amarela and Bastardo, grown sustainably and certified organic by CCOF and Certified Fish Friendly Farming

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Heitz Cellar’s Port is made from eight different, traditional Portuguese varietals. Rich and full-bodied with a wonderfully balanced sweetness, the non-vintage Port has been a favorite since it was introduced in 1994.

Touriga Nacional, Tinta Roriz, Sauzão, Tinta Cao, Tinta Bairrada, Tinta Madeira, Tinta Amarela and Bastardo, grown sustainably and certified organic by CCOF and Certified Fish Friendly Farming

This bottling of non-vintage Port is a blend of 2010, 2013, and 2014 vintages, which gives the wine complexity by combining youthful fruit flavors with a more aged vintage.

Sampling, or “thieving” wine from barrel.

Sampling, or “thieving” wine from barrel.

In the Vineyard

As fans of Port wines, the Heitz family originally planted Portuguese grape vines on our Howell Mountain vineyard. The vines were later transplanted and are now organically grown on our winery property in St. Helena. The lush fruitiness of this wine comes from combining the different grape varieties, not often planted outside of Portugal, each contributing its own traits to the wine.

View of the front of the Heitz stone cellar

In the Cellar

The different grape varieties are harvested and fermented together, known as co-fermentation, in stainless steel tanks. Midway during fermentation, we introduce a high-proof neutral spirit to the wine which stops the fermentation, leaving unfermented residual sugar and raising the alcohol level. We use a neutral spirit in order to allow the grape characteristics to shine without being overpowered by the fortification. The Port is then aged in neutral oak tanks and barrels, kept separate by vintage. Our winemaker later tastes each vintage and decides which years and how much of each will be combined into our next bottling of non-vintage port, ensuring that the style and flavors are consistent, resulting in a Port that falls somewhere between a ruby and tawny style.