Dry Creek Valley
SOLD OUT – Check back soon for the new vintage! A small-lot Sangiovese from a single vineyard in Dry Creek Valley, this wine practically has a cult following. There are some employees here who won’t even share it, but we won’t name any names. Only 271 cases made. Going…going…almost gone.
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Aromas & Flavors
Our 2015 Sangiovese comes from an exceptional vineyard site in Dry Creek Valley. Displaying unique darkness and ripeness for the Sangiovese grape, this wine is luscious with enticing aromas of cedar, black cherry, pomegranate and vanilla. Smooth and powerful, the Sangiovese’s flavors of plum and raspberry with layers of butterscotch and toffee add depth, a silky texture and a lasting finish.
Delicious with braised, roasted or barbequed meats such as chicken, red meat, fish lamb or pork. Pastas, stews or well-aged medium and strong-flavored cheeses such as Tellagio also pair nicely with our Sangiovese.
How It's Made
Upon entering the winery, the hand-harvested grapes are gently de-stemmed and cold-soaked in stainless steel fermentors for 3 days. Following the cold soak, the grape must is inoculated with yeast and the tanks are pumped over one to two times daily for the duration of primary fermentation. After fermentation, the wine is drained off the skins to select French oak barrels for malolactic fermentation, then cave aged for 16 months. Individual lots are kept separate until blending and bottling in February 2017.
Sangiovese is one of the earliest red wine grape varieties picked. The Sangiovese for this wine comes from an exquisite western facing hillside vineyard in a warm pocket of Dry Creek Valley. Rows of beautifully maintained vines run up the slope of this ranch allowing even afternoon sunshine to permeate every vine. Following a dry winter, we experienced yet another year of drought conditions in Sonoma County in 2015. The growing season began with an early bud break followed by unfavorable weather during bloom, disrupting the pollination process and resulting in a reduction of crop yields. Spring was warm and dry into the summer months, and the first red grapes were harvested a week and a half earlier than the previous year, making it one the earliest harvests on record. With reduced yields and plenty of warm sunshine to ripen the grapes, the wines of 2015 are concentrated in aromas and flavors while displaying great color and balanced tannin structure.
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