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 plums that are enhanced by hints of toffee, bacon and leather from aging in French oak barrels. 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.
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.
How It's Made
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.
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. The grapes for this wine were harvested the last couple weeks of September.
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