Peter Ficklin on Veraison: 

Time again when the grapes commence to mature and develop color and soften -- veraison. 

The onset of verasion in wine grape berries during the growing season signals important changes occurring in the vineyard. It is a time when we begin to prepare and ready ourselves for the upcoming season: the crush. Berries now leave their growth stage, and begin the process of maturing and proceeding to ripening. They will develop sweetness and balance as they acquire the characteristic flavor and aroma typical of their variety. 

We, too, develop our character with harvest. Learned from my father, time is well spent in crush. Time taken to ensure all happens when it should happen -- not sooner and not later -- which pays dividends in the years ahead. Patience, hard-work, the team effort, dedication, attention to detail, and humor all play an equally important role as we guide the transition from grapes to Port during this season. Our work schedule is determined by the grapes and their required timing. Whether it's time to wait, or time to move forward quickly, the process is determined by the needs of the grapes. 

Every harvest brings its uniqueness of flavor and character -- sometimes due to Mother Nature and weather conditions, which can influence crop size and harvest timing. Decisions made during crush also play an important role, and each batch of grapes presents a particular set of circumstances, sometimes challenging, but altogether very rewarding. 

At maturity, these grapes will be hand-picked and hand-crafted into varietal Ports -- a portion blended and destined for the Old Vine Tinta Port Solera, some to remain in barrels for years developing true Tawny Port character, and a few exceptional Ports for bottling young, perhaps as a 2018 Vintage Port resting in the cellar and to be opened and enjoyed in 20 or 30 years. With patience, we look forward to that, too. 

With these grapes, well on their way in the journey to becoming great Port wines and laid down for the future, we all are looking forward to experiencing the upcoming 2018 harvest. 

Almost time again... the countdown has begun! 
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Decanting may appear to be a complex task, however it is a relatively easily mastered skill.  Older Vintage or Library Ports from Ficklin will require decanting prior to serving, and with some attention to detail, it will become an elegant experience for you and your guests.

Cork is a time-honored and traditional wine bottle closure.  Corks are also a natural product, made from the bark of the Cork Oak.  No two corks are the same, much like snowflakes -- this video illustrates the easy removal of a cork from an older bottle of Port.

​So you're saving a bottle of a Vintage Port for a special occasion -- perhaps planning to open it in this holiday season or an upcoming celebration.  You may have accumulated several older Ficklin Vintages, and are waiting for that special occasion to un-cork and enjoy.  But, you might have some hesitation and concern over the idea of having to carefully decant that bottle before serving.  Fear not... decanting a wine is a relatively simple task, and can be easily mastered and elevated to quite an elegant presentation.  Decanting is a traditional process used to separate the clear Port for serving from the sediment which may have some slightly bitter flavors to it.  

All Vintage Ports will develop some sediment through the years, and slowly deposit these on the inside of the bottle with ageing.  Since they are bottled at a young age, Vintage Ports slowly change through the years, maturing, softening, and developing that unique complexity we so enjoy.  Some of the sediments may form a "crust" on the inside of the bottle, and still cling to the glass even after decanting.

Required for the task are some simple tools -- primarily a reliable light source and a suitable and clean decanter.  The idea is to allow the sediments to deposit on the bottom of the bottle, and then carefully pouring the clear wine off, separating it from and leaving the remaining sediment in the bottle.  With a little attention to detail this is easily done, and with some additional flair, it can become quite an impressive tradition.

The light source can be anything from a candle to a small flashlight stood on end or supported in a small glass.  The decanter may vary in shape, but should be big enough to hold the entire contents of the bottle.  Make sure it is clean and dry.

Most wine is stored laying on the side or upside down, both with the neck and cork of the bottle in a lower position to retain some moisture in the cork and maintain the seal.  For decanting purposes, we will require the sediment to be on the bottom of the bottle as it stands upright.  Consequently, it is important to allow enough time for the disturbed sediment to re-settle in that position.  Place the bottle in a convenient location,  standing it upright for at least overnight, if possible.

When it comes time to decant, be careful not to suddenly move, tilt, or jar the bottle when removing the cap and cork.  All of those actions may stir up a bit of the sediment and some of the clear Port may become slightly muddy.  The bottle may be moved to a serving table for decanting, but be careful to keep it in the upright position.

The light source allows one to see through the neck of the bottle and determine at what point sediment from the bottom begins to flow through the neck indicating that the decanting is done.  As you begin to pour the Port into the decanter, it is important to remember that it should be done in a slow and continuous motion, without tipping the bottle back and forth as in pouring wine into various wine glasses.  This tipping motion will "slosh" the remaining Port in the bottle, and of course disturb the sediment that has settled on the bottom.  When sediment begins to appear in the neck of the bottle when pouring, tip the bottle back to an upright position, and the decanting process is complete.

At this point, you may serve the Port in individual glasses, poured from the decanter.  Of course, the bottle may be passed around so that everyone may inspect the label.  By using a candle and perhaps a crystal decanter, there is a certain elegance associated with the opening and serving for your guests.

I have used the flashlight in a glass when decanting in the laboratory, but prefer the traditional candle for the simply stated elegance.  Allow this traditional ritual to become a part of your Port enjoyment!