The 2013 Wolf’s Head Iberian Ruby is a fortified red wine created from a blend of grapes from the Iberian Peninsula (Spain and Portugal) including Touriga Nacional, Souzão, and Bastardo.
The growing season started early and remained about two weeks ahead of most previous years all summer. Water for irrigation was scarce after a dry spring, but that triggered few problems and two small rainstorms in September caused few headaches.
Fermented in small format stainless steel tanks. Cold soaked 5 days prior to fermentation. Temperature maintained below 80 degrees and a post ferment extended maceration of an additional 5 days. Malolactic fermentation occurred in barrel with aging on lees for at least a year.
Deep aromas of currants, blackberries, cherries, and spice. The palate is all about figs, blackberry compote, cherries, and plum pudding with enough acidity to make the fruit and spice sing. Not as sweet as most Port-style wines making it perfect for finishing off a meal or an evening. Pair with cheese, fruit, flourless chocolate cake, rum raisin bread pudding… etc.