Five Star Cellars Sangiovese 2007
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In August 2002, remodeling began at the current site. In September, the first crush occurred at the winery, and everything was moved in. Production increased during this time, as David’s son, Matt, was taking over as winemaker. While adding a small amount of Syrah, they made approximately 1450 cases. The tasting room opened in December 2002 for the Barrel Tasting weekend, and the 2000 Cabernet Sauvignon was released. The release was a huge success and the first vintage sold out in no time. For 2003, the production was doubled again. David has since turned over the wine making and other day-to-day duties to Matt. David now concentrates on marketing and distribution of Five Star wines.
Five Star Cellars continues to be a family run business. David and Matt’s wives, Sandy and Traci, help with the office side of the business. Traci also does the merchandising, and handles some of the Wine Club management. During the Spring Release and Barrel Tasting weekends, extra family members are on hand to help keep everything running smoothly.
Among Italy's elite red grape varieties, Sangiovese has the perfect intersection of bright red fruit and savory earthiness and is responsible for the best red wines of Tuscany. While it is best known as the chief component of Chianti, it is also the main grape in Vino Nobile di Montepulciano and reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino. Somm Secret—Sangiovese doubles under the alias, Nielluccio, on the French island of Corsica where it produces distinctly floral and refreshing reds and rosés.
Responsible for some of Washington’s most highly acclaimed wines, the Walla Walla Valley has experienced a surge in popularity in recent years and is home to both historic wineries and younger, up-and-coming producers.
The Walla Walla Valley, a Native American name meaning “many waters,” is located in southeastern Washington; part of the appellation actually extends into Oregon. Soils here are well-drained, sandy loess over Missoula Flood deposits and fractured basalt.
It is a region perfectly suited to Rhône-inspired Syrahs, distinguished by savory notes of red berry, black olive, smoke and fresh earth. Cabernet Sauvignon and Merlot create a range of styles from smooth and supple to robust and well-structured. White varieties are rare but some producers blend Sauvignon Blanc with Sémillon, resulting in a rich and round style, and plantings of Viognier, while minimal, are often quite successful.
Of note within Walla Walla, is one new and very peculiar appellation, called the Rocks District of Milton-Freewater. This is the only AVA in the U.S. whose boundaries are totally defined by the soil type. Soils here look a bit like those in the acclaimed Rhône region of Chateauneuf-du-Pape, but are large, ancient, basalt cobblestones. These stones work in the same way as they do in Chateauneuf, absorbing and then radiating the sun's heat up to enhance the ripening of grape clusters. The Rocks District is within the part of Walla Walla that spills over into Oregon and naturally excels in the production of Rhône varieties like Syrah, as well as the Bordeaux varieties.