Matthiasson Sweet Vermouth #2
"Batch number two is a non-vintage blend of the 2012, 2013, and 2014 vintages. For this reason it will be three years until we are able to repeat it. The fruit was picked very late, with around 40% raisins at harvest. Besides the natural high sugar, the must was sweetened further by chaptalizing with cane sugar, to about 45 brix.
The grapes were fermented whole cluster (skins and stems) in open-top fermenters. We did manual punch downs twice a day. We let the fermentation stop naturally, with residual sugar remaining due to the high brix when the grapes were crushed, and pressed the wine into partially full used barrels.
We added no sulfites, instead allowing the wine to slowly oxydize and develop the wonderful nutty and dried fruit flavors. The three vintages were barrel aged between eight and thirty-two months.
To complement the natural grape aromas of the Flora we made infusions of our own home-grown blood oranges and sour cherries, along with organic coriander that we purchased, in a base of neutral grape brandy.
The bittering was mainly done by adding an infusion of our own home-grown cardoons, but we also purchased organic chinchona bark, wormwood, and blessed thistle to infuse for a little more complexity. The wine was bottled unfiltered. 502 cases of half bottles were produced."