| Vintage: | 2010 |
| Appellation: | Sonoma County |
| Acid: | .67 |
| PH: | 3.45 |
| Barrel Aging: | |
| 18 Months | |
| 100% | French Oak |
| Alcohol %: | 14.8 |
| Tasting Notes: | This Sangiovese will be your go-to wine when searching for a wine to pair with food due to it’s lean, acidic backbone. It is a supple, full-bodied, ripely flavored wine, that is moderately rich, and long on the finish. It tastes of plum, black cherry, toast, oak, and tobacco. Enjoy with coq au vin (chicken and wine casserole), veal scallopine (veal scallops with Marsala sauce), or barbecued pork. Enjoy now or cellar for the next 2-6 years. |
| Vineyard Notes: | In 2010 we experienced one of the coolest summers in 50 years and fought mildew all season. The heat spikes that hit us in August and October wiped out as much as 20% of the harvest. Six inches plus of rain in the third week of October put an end to it all—leaving fruit hanging. All that said, and even a little bit bewildering, the grapes that made it through the gauntlet tasted excellent and made some excellent wines. They had beautiful flavors, velvety textures and contours. Sugars were lower than normal, which means less alcohol. |
| Production Notes: | The wine was fermented in small stainless steel tanks for a week and a half. The high skin to juice ratio translates to complex flavors, while allowing us to manage good tannin levels. The wine was aged for 18 months in new and older French oak barrels and bottled on April 24, 2012. |
| Production: | 721 cases produced. |
This Sangiovese will be your go-to wine when searching for a wine to pair with food due to it’s lean, acidic backbone. It is a supple, full-bodied, ripely flavored wine, that is moderately rich, and long on the finish. It tastes of plum, black cherry, toast, oak, and tobacco. Enjoy with coq au vin (chicken and wine casserole), veal scallopine (veal scallops with Marsala sauce), or barbecued pork. Enjoy now or cellar for the next 2-6 years.
In 2010 we experienced one of the coolest summers in 50 years and fought mildew all season. The heat spikes that hit us in August and October wiped out as much as 20% of the harvest. Six inches plus of rain in the third week of October put an end to it all—leaving fruit hanging. All that said, and even a little bit bewildering, the grapes that made it through the gauntlet tasted excellent and made some excellent wines. They had beautiful flavors, velvety textures and contours. Sugars were lower than normal, which means less alcohol.
The wine was fermented in small stainless steel tanks for a week and a half. The high skin to juice ratio translates to complex flavors, while allowing us to manage good tannin levels. The wine was aged for 18 months in new and older French oak barrels and bottled on April 24, 2012.
721 cases produced.
