Warming, spiced, and rich fortified wine. Lots of red wine were handpicked after fermentation was complete to put together this ruby port, where it was then fortified with grape brandy distilled from Finger Lakes grapes. The port was then stored on oak for 5 months outside to help achieve maderization (process where fortified wines are purposefully oxidized to achieve caramelized flavors similar to those found in Madeira wine).

Another winemaker experiment from 2022 that turned out too good to keep to ourselves. The best rows of Vignoles were left to hang for several weeks before hand picking. A long, cold fermentation to preserve the aromatics until the winemaker liked the balance, when she stopped the fermentation with newly distilled brandy made with estate grapes to make a white port-style wine. It was then left on the lees for 8 months to age in stainless steel to preserve the pretty aromas and delicate nature.