Nose
Our Sangiovese displays a unique darkness and ripeness that is not commonly
found in a Sangiovese. This wine is luscious with enticing aromas of
pomegranate and plums that are enhanced by hints of toffee, bacon and
leather from aging in French oak barrels
Palate
Smooth and powerful, the Sangiovese’s flavors of red fruit and raspberries with layers of caramel and
cocoa powder add depth to a silky texture and a lasting finish.
Growing Conditions
The 2017 season began with record rainfall amounts during the winter, filling
our reservoirs after 4 years of drought. Spring was mild, bringing favorable
conditions during bloom, which led to a nicely set crop. As the season
continued, we experienced more than an average number of hot days early to
mid-summer, and then record highs over Labor Day weekend. Fortunately, the
vines were ready to handle the heat with adequate soil moisture supplied by
all the rain.
Harvest
The grapes for this wine were harvested the last couple weeks
of September.
Bottling
February 2019
Winemaking
Upon entering the winery, the hand-harvested grapes are destemmed and cold
soaked for 3 days. Following the cold soak, yeast is added and pump overs
commence, one to two times daily, for the duration of primary fermentation.
The wine is then drained and pressed to select French oak barrels for
malolactic fermentation, and cave aged for 15 months. Lots are kept separate
until blending and bottling in February 2019.
Aging
35% new French and Eastern European oak , 65% older oak
Food Pairing
Delicious with braised, roasted or barbecued meats like chicken, red meat, fish,
lamb or pork. Pastas, stews or well-aged medium and strong-flavored cheeses,
such as Taleggio, also pair nicely with our Sangiovese.
