2006 Sangiovese

A well made Sangiovese should display dried fruit on the nose and front, an earthy mid-palate, and finish with tannins that can stand up to the richest of tomato-based sauces.  In Tuscany this is often accomplished by carefully cropping the vineyard, using particular yeast strains, and most importantly, extended macerations in the winery.  Finally, a good Sangiovese should never see the inside of a new oak barrel, lest the woody characteristics of new oak obscure the earthy mid-palate.   We pride ourselves on following these tried and true practices, and the proof is in the wine. 

Our 2006 Sangiovese is comprised of grapes sourced from our estate vineyard, and the near by Clavey Vineyard.  Between these two vineyards, we have planted six different clones of Sangiovese (important for the complexities it lends to the finished wine).  Harvest occurred between 16 September and 30 October, as we hand-selected each bunch, only picking what was ready.  The average brix was 24, average pH was 3.35. 

The finished wine is a masterpiece of the Cal-Ital style of winemaking, showing the richness that comes with abundant California sun, combined with the earthiness, heightened tannins and acidity that comes with following Old World style winemaking.