The 2016 growing season started fast and furious with an early bud break and we expected a repeat of 2015, the warmest vintage on record. Thankfully temperatures dropped back in early June and
through the summer, and we even experienced some unusual rainfalls in September and October. These events stretched the growing season for the reds, allowing the grapes to accumulate additional flavors and concentration. We harvested our Sangiovese at 22.8 brix.
Sangiovese originates from Italy where it loves heat and retains flavors and acids even during hot vintages. Our Sangiovese is from Seven Hills Vineyard in the Walla Walla Valley which is a warm site for Walla Walla.
We whole cluster press this red wine (like we do with whites) but we allow the juice to sit with the skins (maceration) to give us more color and flavor. We fermented in neutral barrels at a low temperature, and then barrel age for a few months.
A dry, fresh, crisp wine that is versatile enough to grace the table from early spring through Thanksgiving.
NOSE: dried apple, strawberry, honeysuckle, spring
MOUTH: honeysuckle, starfruit, Asian pear
FOOD & WINE PAIRING: ham, Eggs Benedict, oysters, salmon, fresh fruit salad