Sanguis The Oracle of Delphi 2007
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Wine Enthusiast
A brilliant Syrah, showing its cool-climate origins with a burst of white pepper. Much of the fruit comes from the Bien Nacido Vineyard, and the Syrah contains 4% Viognier. Firm tannins and fine acidity give this delicious wine structure, but it's mostly notable for the extraordinary depth and length of its blackberry, currant, teriaki beef, mushroom and cedar flavors. The wine easily stands up to 100% new French oak casks.
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Wine Spectator
The 2007 The Oracle of Delphi (96% Syrah and 4% Viognier from the Bien Nacido, Watch Hill, and McGinley vineyards) will spend 38-42 months in 400- and 500-liter, 100% new French puncheons. It offers a dense purple color along with a big, sweet kiss of blackberries, creme de cassis, licorice, acacia flowers, and background oak. Full-bodied, powerful, and rich with silky tannins as well as a sense of elegance, this looks to be the finest of Sanguis’ 2007s. It should age nicely for 10-15 or more years.
Rating:92+
Sanguis wines are made in a converted warehouse in the heart of Santa Barbara's industrial zone (yes, there is one), from the grapes that they grow in the idyl that is called the Santa Ynez and Santa Maria Valleys - this juxtaposition is representative of the style of wine that is Sanguis.
With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.
How to Serve Red Wine
A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.
How Long Does Red Wine Last?
Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.
Ranging from cool and foggy in the west to warm and dry in the east, the Santa Ynez Valley is a climatically diverse growing area. The most expansive AVA within the larger Santa Barbara County region, Santa Ynez is also home to a wide variety of soil types and geographical features. The appellation is further divided into four distinct sub-AVAs—Sta. Rita Hills, Ballard Canyon, Los Olivos District and Happy Canyon—each with its own defining characteristics.
A wide selection of grapes is planted here—more than sixty different varieties, and counting. Chardonnay and Pinot Noir dominate in the chilly west, while Zinfandel, Rhône blends, and Bordeaux blends rule the arid east. Syrah is successful at both ends of the valley, with a lean and peppery, Old-World sensibility closer to the coast and lush berry fruit further inland.