Dry Creek Valley
The grapes for this small‐lot Sangiovese come from an exquisite, western-facing hillside vineyard in a warm pocket of Dry Creek Valley.
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Aromas & Flavors
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 blueberry, hints of mocha, vanilla, bacon and cardamom spice from aging in French oak barrels. Smooth and powerful, the Sangiovese’s flavors of red fruit and black cherry with layers of toasty nutmeg add depth, a silky texture and a lasting finish.
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 Tellagio also pair nicely with our Sangiovese.
How It's Made
Upon entering the winery, the hand‐harvested grapes are destemmed and cold soaked for three 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 2018.
After a remarkably early and low yielding 2015 harvest, 2016 began closer to an average start date, with the vines producing good yields in the midst of a fourth year of drought in Sonoma County. The vineyards performed well with considerable amounts of rainfall dropping in the late winter and early spring, combined with mild and warmer early spring conditions. Although there were many mornings of heavy fog in late August, most of the summer and early fall were consistently sunny, warm and dry. 2016 was ideal for quality wine grape farming and harvesting at optimal ripeness.
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