Rio Tinto is a dry, red table wine, produced primarily from classic Portuguese Port varietals.
The Vineyard and the Grapes
Grower Ron Silva's Port varietals are planted on 101-14 and 1103 Paulsen rootstocks, and are planted on a quadrilateral, t-bar trellising system, with 11x6 spacing, resulting in 660 plants per acre. The vines are planted in a North-South row orientation for even sun exposure. The shoots are heavily thinned to improve air flow, keeping mildew under control. The vineyard is farmed with sustainable methods, with natural composting, pumice and potassium additions, and treated with hybrid mustard to control bugs. Each row is individually watered as needed.
The valley's heat is tempered by the afternoon winds that keep the area seven to eight degrees cooler than the surrounding Sacramento and Stockton regions.
The Vintage
I asked Ron for his comments on the vintage, and he replied: "The O6 harvest went well but in the spring I had my doubts. In May we have several days of above average rain which caused the grape canopy to over grow, but there were enough grapes to support the canopy. I did some limited leaf pulling to let in the sun and then farmed as usual (I've learned not to mess with Mother Nature and try to make too many corrections). The harvest was about 14 to 16 days late as I tried to find the right balance of Brix and acid...I haven't tasted the wine yet...did we do OK??? Regards, Ron Silva" We did fine, Ron, we love this wine!
Vinification and Aging
The wines were co-fermented in open-top fermenters with manual punchdown, and transferred to one year old Burgundy barrels for malo-lactic fermentation and 11 months of aging. The wine was bottled, unfined, in August 2007. We found that a twelve percent Monterey Syrah addition improved the color and texture of the wine.
Aromas, Flavors, & Palate Impressions
Black currants, licorice, brown sugar, vanilla, chocolate and toast are present on the nose and palate. Medium-dark,black-red in color; medium-bodied, with soft, firm tannins. The paradoxical finish reminds one of the flavors of Port, yet the wine is completely dry. This wine should nicely accompany hearty, casual winter fare and grilled meats.
The Vineyard and the Grapes
Grower Ron Silva's Port varietals are planted on 101-14 and 1103 Paulsen rootstocks, and are planted on a quadrilateral, t-bar trellising system, with 11x6 spacing, resulting in 660 plants per acre. The vines are planted in a North-South row orientation for even sun exposure. The shoots are heavily thinned to improve air flow, keeping mildew under control. The vineyard is farmed with sustainable methods, with natural composting, pumice and potassium additions, and treated with hybrid mustard to control bugs. Each row is individually watered as needed.
The valley's heat is tempered by the afternoon winds that keep the area seven to eight degrees cooler than the surrounding Sacramento and Stockton regions.
The Vintage
I asked Ron for his comments on the vintage, and he replied: "The O6 harvest went well but in the spring I had my doubts. In May we have several days of above average rain which caused the grape canopy to over grow, but there were enough grapes to support the canopy. I did some limited leaf pulling to let in the sun and then farmed as usual (I've learned not to mess with Mother Nature and try to make too many corrections). The harvest was about 14 to 16 days late as I tried to find the right balance of Brix and acid...I haven't tasted the wine yet...did we do OK??? Regards, Ron Silva" We did fine, Ron, we love this wine!
Vinification and Aging
The wines were co-fermented in open-top fermenters with manual punchdown, and transferred to one year old Burgundy barrels for malo-lactic fermentation and 11 months of aging. The wine was bottled, unfined, in August 2007. We found that a twelve percent Monterey Syrah addition improved the color and texture of the wine.
Aromas, Flavors, & Palate Impressions
Black currants, licorice, brown sugar, vanilla, chocolate and toast are present on the nose and palate. Medium-dark,black-red in color; medium-bodied, with soft, firm tannins. The paradoxical finish reminds one of the flavors of Port, yet the wine is completely dry. This wine should nicely accompany hearty, casual winter fare and grilled meats.