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2011 Closing Bell
Tasting Notes

2011 Closing Bell

Closing Bell is a “Vintage Port” wine which we can’t call Vintage Port because of a European Union trade rule which bans the word “port” unless the wine is made in Portugal. Thus, we were tasked with coming up with what the industry calls a “fanciful name” for our Port-that-cannot-be-called-a-Port. We stewed for quite a while until one evening, over a few (or maybe it was many) glasses of wine, we hit upon the name Closing Bell. You see, Al Scheid, founder of Scheid Vineyards, began his career on Wall Street as an investment banker with E.F. Hutton & Co. (if you’re over 40, you’ll remember “when E.F. Hutton talks, people listen”). A “closing bell” rings on the floor of the New York Stock Exchange each day to signify the end of the stock trading session and a port-style wine is typically served at the end of the meal. Our 2011 Closing Bell is a luscious dessert wine with flavors of black cherry, plum and cassis with an accent of caramel. The sweetness and alcohol are well-balanced and the dark black fruit finishes long on the palate. It is a perfect ending to a delicious meal.  

 
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$39.00
 
SKU: 2260
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$468.00
/ Case of 12
 
Vineyard
Closing Bell is a blend of two traditional grapes of Portugal, Tinto Cão and Touriga, and the traditional grape of Spain, Tempranillo (which also goes by the name Tinta Roriz). Tinto Cão is a high quality port variety which brings nuanced aromas and finesse to the blend. [Cool fact: Tinto Cão means ‘red dog’.] Touriga possesses an out-sized personality of intense black raspberry and black cherry, which benefits from a bit of softening through blending. Tempranillo is a highly regarded variety that keeps its color well and is ideal for blending. All three of these grapes hail from our southernmost vineyard, Hames Valley Vineyard, where the extreme temperature differential between day and night brings out the depth and intensity of these varietals.
Winemaking
The grapes were destemmed and crushed into small fermentation bins. To craft Port, the must is drained and pressed to stainless steel tanks midway into fermentation. From there, the press juice is fortified with high proof spirit to arrest fermentation at a 2-to-1 ratio of alcohol to residual sugar. This process increases the alcohol content while halting the fermentation process by killing the yeast cells that fuel it. The wine was then moved into small, neutral (4-year old) oak barrels, comprised of French and air-dried American oak. After 10 months of aging, the wine was hand-bottled. Although delicious to be served now, Closing Bell will continue to develop with additional bottle aging.
Varietal Composition
34% Tinta Cão, 34% Touriga Nacional, 32% Tempranillo
Vineyard
Hames Valley Vineyard
Harvest Date
October 10 – October 28
Harvest Brix
Average of 24.0°
Appellation
Monterey
Alcohol %
20
pH
3.62
Aging
10 months in mix of French & American neutral barrels
Cases Produced
300
Bottling Date
July 5, 2012