The origins of port go way back to the 18th century, when basically a bunch of thirsty English sailors needed to find a way to preserve their table wine during transport by fortifying it with. Here's a quick boozy history lesson: Port is a fortified red wine produced exclusively in Portugal's Douro Valley. port wine (and dessert wines in general) are making a comeback and gaining popularity among millennials, especially after some producers recently released their best vintage in years and even a hot pink rosé port. Still today, each step of the Port process and decision-making receives Peter's personal attention.If you thought port wine was reserved for stuffy five-course meals or the IRL Ron Burgundy-esque type, you're not alone! It's true that for years, port has had a bit of a less-than-cool reputation as an inaccessible or antiquated spirit. In addition, small-lot Ports are available for purchase through the Tasting Room and this website. Wines are set aside for the Aged 10 Year Tawny Port as well as for 15, 20, 25, and 30 Year-Old Barrel Aged Tawny Ports.ĭistribued in numerous states outside of California, Ficklin Vineyards continues to product small batch premium Ports for their wine clubs: The PortFolio Society, Liga da Caravel, and Club Cortica. While continuing to maintain the flagship Old Vine Tinta Port Solera, in exceptional years Ficklin bottles a Vintage-dated Port for the PortFolio Society Wine Club. Today, Ficklin Vineyards receives Portuguese varietal grapes from small vineyards across California. In 1983, David retired, and Peter was named Winemaker, and later in 1991 he became the President of the corporation. In 1978, the third generation joined the family business-Peter Ficklin graduated with a BS desgree in Enology from UC Davis and became Assistant Winemaker to his father, David. In 1948, Ficklin Vineyards began making their highly acclaimed and awarded Port. Meanwhile, the vines were maturing, getting ready for their first crop. A used crusher was purchased, as was bottling equipment. Casks, puncheons, and barrels were accumulated. These bricks formed thick walls helping to shut out the summer heat. Since temperature control was a matter of architecture, large adobe bricks were handmade and dried in the scorching sun. Davis, his brother planted about 15 acres of Souzao, Tinta Cao, Tinta Madeira, Alverelhao and Touriga.ĭavid's first responsiblity as vintner was to build the winery. While David was studying Fermentation Science at U.C. Ficklin Vineyards was incorporated on September 30, 1946. They also decided to keep the operation small so each step could receive the personal attention of the family. In 1946, the family made decisions which would greatly affect the winery's future sucess: They would produce only Port in the tradition of Portugal's Duoro Valley, using Portuguese grape varieties. became interested in growing wine grapes and producing a premium Port. The San Joaquin Valley showed promise for the propagation of these Portuguese varietals, and Walter Ficklin, Sr. Ficklin and his wife Mame, Peter's grandparents, purchased the present acreage in 1918, but not until after World War II did Port production begin.ĭuring the 1940's, the University of California at Davis was testing the grape varieties used in the production of Portugal's premium red dessert wines under California's growing condition. As it was from the beginning, Ficklin's Port is widely acclaimed as one of America's finest Port wines created in the Portuguese tradition. Resting unobtrusively on a back road in Madera County is the home of Ficklin Tinta Port.
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