Muratie’s Cape Vintage Port is produced from a vineyard planted way back in 1965. The varietals (Tinta Barocca, Tinta Roritz, Tinta Francesca and Souzao) are all planted in the same block. This block is harvested together so this “field blend” is unique to the Mura tie Cape Vintage.
The varietals (Tinta Barocca, Tinta Roritz, Tinta Francesca and Souzao) are harvested by hand at 25 28 °B, and are then sorted, crushed and destalked before being pumped into open fermenters. Cold maceration at 10 °C for 2 3 days allows for optimal colour and flavour extraction. The grapes are then inoculated for a controlled fermentation accompanied by regular punch downs 3 4 times a day. Once the desired sugar concentration is reached , brandy spirits are pumped into the tank to halt the fermentation. The fortification is carried out on the skins, which allows for further flavour extraction. Cooling and the addition of sulphur dioxide, further assists in halting the fermentation. After being pressed, the port is pumped int o a tank and transferred to barrels after settling. After two and a half years in barrels the port is racked and bottled unfiltered to maintain its complexity.
Residual Sugar 101.5 g/l
Total acid 5.1 g/l