||Dry Creek Valley
||April 13, 2010
In the glass there are flavors of cocoa,
strawberry, tea, bright cherry and just a little pepper. The lean,
acidic backbone gives our Sangiovese structure and is part of
what makes it such an excellent food wine. Sangiovese is known
for its medium body and fit tannins and our 2008 is no exception.
Enjoy now or cellar for the next 2-4 years.
“Extreme” would be a good description of the
2008 vintage. The elements played a huge role in our vineyard
management – from frost, to drought, to high winds, to heat
waves and eventually smoke from fires hundreds of miles away,
we were hard at work from start to finish. Initially, harvest
began early in August, but cooler temperatures slowed things
down a bit and the rest of the harvest was evenly paced and
lasted into October. With no rain during the growing season
the fruit was very clean and fully-ripened with loads of flavor.
The wine was fermented in small stainless
steel tanks for a week and a half. The high skin to juice ratio
translated in complex flavors, while allowing us to manage good
tannin levels. The wine was aged for 18 months in new and
older French oak barrels and bottled on April 13, 2010.
Label Art By: Erik Neff, Newbury,
Ohio. 15 barrels produced
The Sangiovese grape is an ancient varietal
indigenous to the Tuscany region of Italy. It is Italy’s most
planted grape variety and the base for Chianti, Vino Nobile di
Montepulciano and most of the Super Tuscans.