There are some things in life that start out one way and end up entirely different. This project began 11 years ago with visions of grandeur and endless riches, or so we thought. Ideas came and went and so did the years. The barrels were in the back of the winery with duct tape across the bungs to keep from accidentally topping them with Cabernet. It's surreal how time passes when you glance back. To think of starting a project like this today would be ridiculous economically and the wait would be unfathomable. The proverbial “a watched pot never boils.” When a friend asked me, “what did you ever do with that port” my answers were weak and worthless and dismissed rather easily. Nevertheless, one day I said, “let's try it.” The brown liquid that entered the thief was scary indeed, but it seemed to smell ok. In fact, it smelled like graham crackers, maple syrup, butterscotch and tasted the same with and added bonus of chocolate. We were astounded that allowing time to make the wine could work out so well. Do nothing, make great wine. What a concept. The rest of the puzzle came together very quickly. Walton, a family name was chosen and though it can be labeled a vintage port (1994), we intend to continue with a solera style process and produce a tawny port. Thus, it will be a few years before we can bottle again.
