Jammin' and Jammin' Too!
Jammin’ is a Shiraz (a red grape) + Viognier (white grape) blend. The red grapes and white juice were sourced in California. Half the grapes and half the white juice were fermented together in large red, open top fermenters at the winery in Derry.
The fermentation went fairly long - into November, and stuck at one point. We added some high-test yeast to get it a little farther along, but then added it to two brand new hybrid French-American Oak barrels. The residual sugar came down a bit more while in barrel. We then blended the two barrels together, filtered and bottled the wine.
You can find blends like this one in France, California, and most famously Australia. This is one of the styles of wine that got Mike into drinking red wines over 20 years ago.
Faith Appolo named the wine Jammin’ because it is a big, jammy red, slightly sweet, and very different.
This wine stands out as the highest alcohol and the sweetest wine we have ever produced. At 18.5% alcohol and 100 grams per liter of sugar, this is a wonderfully balanced port-style wine. We bottled 50 cases of 500ml bottles for this release. We also bottled a few into 750ml bottles to pour (lightly) in the tasting room. This is the other winter warmer you will need.
This is best served with blue cheese. We highly recommend the Blue Cheese from Abbot Hill Creamery. This really is an excellent pairing. Two products made in southern New Hampshire that really go well together. Unfortunately, we cannot ship the cheese so do not offer it online.