The Sangiovese grape is an ancient cultivar indigenous to the Tuscany region of Italy. It is Italy’s most planted grape cultivar and the base for Chianti, Vino Nobile di Montepulciano and most of the Super Tuscans.
Label Art by Sheila Ghidini of San Francisco, California
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.