That’s fuckin dope and I would buy it immediately if I saw it
edbtz1950
So interesting. I’m sure it will be awesome
Montauket
Legitimately baffled by this one. If I didn’t know better I’d say it was AI generated, but I’m willing to believe it’s real.
Who the fuck has ever grown grignolino in Napa? Why are they getting away with breaking the law about the port appellation? How is this 99 showing such a pristine label?
Longjumping_Hand_225
My first thought was something uncharitable about Americans and their cavalier attitude to the tiny part of the world that is ‘not America’.
That is not Port. For all I know it may be delicious fortified wine, but it’s not Port
IAMFRAGEN
As a Porto native, I have to cry foul! But I’m curious. What makes port is the tannins of Touriga Nacional and the laissez faire of Portugal. I have never had an imitation that came close to the real thing or I’d say was even worth finishing. But I’m curious…. I doubt it’s comparable to a good vintage port, but it’s an experiment done by knowledgeable folks. By any other name, it might be marvelous. Try it and see what it gives you. It’s probably not going to get much better.
bone1205
What an oddball. I’ve never liked the Gignolino from them but it might be interesting.
rightanglerecording
Grignolino is a pretty niche grape to begin with. Heitz may be the only American producer of it I’ve seen.
And, to make port from it is even more niche.
I’ve had their normal dry grignolino and I think it’s very good.
PrinceSunSoar
It’s a great wine!
Intrepid_Cicada2745
They make fortified wines in sun globes on the property. I have tasted it during a visit and it drinks beautifully but I still think Port means Porto.
Straightouttheshire
Heitz is a wonderful winery, with a great pedigree of making California Cabernet. They make the Martha’s Vineyard Cabernet, which has been compared to some first growth Boudreaux when it’s an exceptional vintage. I have not tried their port, but should be well made and structured. Enjoy with dessert or as an after dinner drink. 🍷
Cool-Cow9712
this is only available if you the winery if I’m not mistaken. I don’t remember it being a part of a tasting flight or not, but I am most certain it was for sale on one of my trips to Napa/Sonoma years ago.
Many of the wineries, back then anyway when you visited, had something unique and odd that was only available in the tasting room if you visited the winery. Or would be offered to wine club members only, but I always thought it was cool. Plus, Wine makers love to experiment and try their hand at making different types of wines if they have the time to tinker a bit.
I’d refuse to drink that shit. As someone from the region that makes port wine. Profiting over other regions hard work and centuries of history it’s not my style
funfilledfutility
I worked there in ‘07-08. David Heitz loved his ports. We made Rosé, Still and Port from Gringnolino. We also made a second Port from a planting of mixed Portuguese varieties there on Taplin Rd. At the time, it was one of only two Gringnolino plantings in all of California. Don’t know what those numbers are now.
VomitCardigan
I visited Heitz a few months ago, they said they are no longer making the Grignolino. It was effectively a leftover planting on the estate vineyard they took over, and they never uprooted it and only made wine out of it as a novelty. At times, it was made as a red, a rose, a bubbly, and I guess by this post, a fortified wine. They eventually did rip up the vines about 5-6 years ago to plant Cabernet!
16 Comments
Are they allowed to call it port?
That’s fuckin dope and I would buy it immediately if I saw it
So interesting. I’m sure it will be awesome
Legitimately baffled by this one. If I didn’t know better I’d say it was AI generated, but I’m willing to believe it’s real.
Who the fuck has ever grown grignolino in Napa? Why are they getting away with breaking the law about the port appellation? How is this 99 showing such a pristine label?
My first thought was something uncharitable about Americans and their cavalier attitude to the tiny part of the world that is ‘not America’.
That is not Port. For all I know it may be delicious fortified wine, but it’s not Port
As a Porto native, I have to cry foul! But I’m curious. What makes port is the tannins of Touriga Nacional and the laissez faire of Portugal. I have never had an imitation that came close to the real thing or I’d say was even worth finishing. But I’m curious…. I doubt it’s comparable to a good vintage port, but it’s an experiment done by knowledgeable folks. By any other name, it might be marvelous. Try it and see what it gives you. It’s probably not going to get much better.
What an oddball. I’ve never liked the Gignolino from them but it might be interesting.
Grignolino is a pretty niche grape to begin with. Heitz may be the only American producer of it I’ve seen.
And, to make port from it is even more niche.
I’ve had their normal dry grignolino and I think it’s very good.
It’s a great wine!
They make fortified wines in sun globes on the property. I have tasted it during a visit and it drinks beautifully but I still think Port means Porto.
Heitz is a wonderful winery, with a great pedigree of making California Cabernet. They make the Martha’s Vineyard Cabernet, which has been compared to some first growth Boudreaux when it’s an exceptional vintage. I have not tried their port, but should be well made and structured. Enjoy with dessert or as an after dinner drink. 🍷
this is only available if you the winery if I’m not mistaken. I don’t remember it being a part of a tasting flight or not, but I am most certain it was for sale on one of my trips to Napa/Sonoma years ago.
Many of the wineries, back then anyway when you visited, had something unique and odd that was only available in the tasting room if you visited the winery. Or would be offered to wine club members only, but I always thought it was cool. Plus, Wine makers love to experiment and try their hand at making different types of wines if they have the time to tinker a bit.
https://www.cellartracker.com/wine.asp?iWine=66572
I’d refuse to drink that shit. As someone from the region that makes port wine. Profiting over other regions hard work and centuries of history it’s not my style
I worked there in ‘07-08. David Heitz loved his ports. We made Rosé, Still and Port from Gringnolino. We also made a second Port from a planting of mixed Portuguese varieties there on Taplin Rd. At the time, it was one of only two Gringnolino plantings in all of California. Don’t know what those numbers are now.
I visited Heitz a few months ago, they said they are no longer making the Grignolino. It was effectively a leftover planting on the estate vineyard they took over, and they never uprooted it and only made wine out of it as a novelty. At times, it was made as a red, a rose, a bubbly, and I guess by this post, a fortified wine. They eventually did rip up the vines about 5-6 years ago to plant Cabernet!