Rio Tinto is a dry, red table wine, produced from classic Portuguese Port varietals. The blend is 40% Touriga Francesa, 33% Touriga Nacional, 18% Tinta Roriz (Tempranillo), and 9 % Alvarelhao.
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
Ron's farm in Lodi saw a growing season with normal temperatures and rainfall, but he harvested the grapes a bit earlier than usual. The yield was smaller than a normal harvest and arrived at optimum maturity, with clear varietal expression and sugar-acid balance.
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 2008.
Aromas, Flavors & Palate Impressions
The color is an enticing clear and deep purple-red. After some airing, the wine shows roasted cherry, ripe plums, wild blackberry, violets, licorice and sage. On the palate, additional notes of mineral and spice are picked up on the finish. The palate is medium in body, with firm and softly integrated tannins.
