Tasting Notes
My love for Vintage Port is no secret to those who know me. A sabbatical at The Fladgate Partnership in vintage 2003 gave me a insightful look into Port production at Quinta de Vargellas (Taylors), Quinta do Roeda (Delaforce, Croft) and Quinta do Panascal (Fonseca). A three-hour 'Corte' of foot treading was performed to extract colour, flavour and fine tannins. Natural yeast fermentation progressed over 78 hours before pressing then fortification with a blend of white Brandy spirits selected to add character and compliment the base wine. Maturation for 24 month in seasoned French oak with a single racking and regular topping. RS of 80 g/L, which is a touch drier than most Portuguese VP's, although the apparent sweetness looks much higher. Bottled unfined and unfiltered. - Winery Note
The winemaking philosophy of Coates Wines is not predicated on fashion or blind adherence to dogma, the processes we use (and avoid) have grown from experience and understanding. My training is as a winemaker (with a Masters Degree from the University of Adelaide), backed by Australian and International experience. Making wines from the large scale commercial end down to small batch boutique provides a pragmatic perspective on the wine world. Coates Wines are made in a way that is hoped will provide sensory delights truest to region and variety. Those who make their wines with a different philosophy to my own make different wines to my own. Experimentation and diversity is welcomed in the vinous landscape. - Winery Note
| Product Type | Wine Fortified |
| Volume | 500ml |
| Country | Australia |
| Region | South Australia |
| Sub Region | Langhorne Creek |
| Winemaking Practices | Conventional |
| Vineyard Practices | Conventional |