St. Barthelemy Cellars
At St. Barthélemy Cellars, we strive to make ports that showcase the wonderful fruit flavors of the many grape varieties grown in California. The hand-harvested grapes arrive at the winery picked much later in the season than grapes used for a still wine. The longer “hang time” of up to one additional month on the vine allows the grapes to become fully mature and gain more intense varietal flavors. Our goal is to produce varietal ports with lower residual sugar levels so that the grape’s natural and unique varietal characteristics are not masked by an overly sweet quality. Traditional Ports usually have a residual sugar of 12-15% whereas our ports have 5-8 % residual sugar.
We have succeeded in creating a portfolio of seven premium varietal ports; Barbera, Cabernet Sauvignon, Merlot, Petite Sirah, Pinot Noir, Syrah, and Zinfandel. All of our ports can be enjoyed with a wide range of food pairings or simply savored on their own. In fact, we are the only winery in the United States which hosts all-port winemaker dinners, most notably on the Napa Valley Wine Train and other fine restaurants where the chef is up to the challenge. Rich and full-bodied, each wine’s flavors are enhanced by the aged brandy and low residual sugar. The complexity of our ports allows you to enjoy them now or age them in your cellar for another five years or more.
To learn more, visit us at StBartWine.com