While working with La Famiglia di Robert Mondavi as well as the Frescobaldi family in Tuscany, I became enamored with Sangiovese. The wine is a challenge to make with high acidity, high vigor in the vineyard and lots of variability in ripening. Yet when done well Sangiovese is unmistakable in the glass and an experience that rivals the great wines of the world. I was pleased to find small plantings in Southern Oregon and am excited to discover the potential of Sangiovese in our region. The latitude of Southern Oregon is similar to Tuscany as well as rainfall and growing conditions. It only makes sense that this variety would do well in our area.
Fermented in our Oak casks and T-bins this wine was gently punched down during fermentation and allowed to macerate for 16days on skins. Aged in a combination of puncheons and french oak barrels with 28% new Oak for 2years.
Red Brick color with a classic Sangiovese nose of crushed dried violets, leather, cocoa powder and cinnamon. The first taste of dried wild strawberry leads to a darker black raspberry and black truffle. With firm tannins and savory acid this wine has the backbone to age well. Serve with braised meats and a hunk of crusty bread.