Our most limited production wine again lives up to its reputation as a rare example of California Sangiovese that is luscious rather than lean. The four rows of vines planted in our Sonoma County Mountain Top and Callie’s Vineyard blocks produce grapes ripened to a dark ruby color by plenty of sun exposure and merciless crop thinning. By blending in no more than 10% Cabernet Sauvignon, we add texture without overpowering our Sangiovese’s characteristic flavor profile. Rum raisin, truffle and creosote notes are followed by bright raspberry and cherry, resulting in a wine that is continually evolving in the glass. The 500 ml bottles are filled, corked and labeled entirely by hand to create a wine that is a unique and well-kept secret.
10% Cabernet Sauvignon
|Production:||500 (500 ml bottles) cases|
|Release Date:||March 2008|
The Wine Advocate: December 2008 Issue 180
There are approximately 500 cases of the brilliant 2006 Sangiovese, which includes 10% Cabernet Sauvignon in the blend. One of the finest Sangiovese-based wines made in northern California, it reveals notes of strawberry jam, cedar, new saddle leather, and roasted herbs. The complex aromatics are accompanied by a medium-bodied wine with sweet, pure fruit and plenty of character. Consume it over the next 2-3 years.
Stephen Tanzer's International Wine Cellar: May/June 2009 Issue 144
Bright red-ruby. Cherry candy, dried fruits, chocolate and a hint of rum raisin on the very ripe nose. In a juicy, lighter style, especially following the reserve cabernet, but with subtle intensity to its flavors of cherry, raspberry and dried herbs. Finishes with a suave dusting of tannins and nice aromatic lift. Easy to drink, but perhaps too ripe for the floral quality of sangiovese to express itself. (includes 10% cabernet sauvignon; very little new oak used here)