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|AVA:||Walla Walla Valley|
VINTAGE AND VINIFICATION
Vintage and Vinification
The 2017 vintage was characterized by a warm spring followed by a cool spell in early June and again in September, enabling the grapes to maintain their natural acidity as they reached phenolic ripeness. The grapes for this wine were harvested in late September through mid to late October, taking advantage of the cool fall evenings to create a fruit-forward wine balanced with bright acidity. The fruit was carefully hand-picked, sorted and fermented separately in small open-top containers. The wine was aged for 22 months in amixture of new and neutral French and American oak barrels prior to final blending and bottling.
Our 2017 Sangiovese is made in the style of a Super Tuscan wine—a dark ruby-colored blend of
90% Sangiovese, sourced from Seven Hills Vineyard in Walla Walla and 5% each of our Estate
Cabernet Sauvignon and Petit Verdot from the Menozzi vineyard that surrounds our home. The
black fruit and tannins from the Cabernet add structure to the wine while the earthiness, blue
fruit and spice notes of the Petit Verdot add complexity to the bright cherry flavors and natural
acidity of the Sangiovese.
Aromas of cinnamon, clove and vanilla Crème Brule give way to delicate notes of cedar and
dried herbs. The palate is filled with warm black cherry fruit balanced with smooth tannins and
bright acidity that lead to a lingering, spicy finish.
ALCOHOL: 13.8% pH: 3.51 TA: 6.98 g/L 80 cases produced.