It has been remarked before in these pages that we hold a special place in our hearts for the downtrodden, under-appreciated and misunderstood grapes of the world. When these aforesaid raisins mauditd come from a particularly funky patch of a gigantonormous, unnamed vineyard in King City, we only need consider vinifying them as a fortified (and spice-infused) wine to achieve a perfect Trifecta, unsalability-wise. But seriously, folks. It has taken us a while to really understand what is the highest and best use of sangio and I think we have finally found the groove with our treatment of this batch of Joves blood. Owing largely to the brilliantly synergistic crop yield inhibitory effect of phylloxera and nematode infestation, the vineyard gives us an exceptionally modest production, somewhat erratically (and erotically) ripening in the bargain. In any event, we wait and wait for the stragglers (disolve to pages falling off of calendar) to ripen to complete and succulent maturity and conclude our harvest when the sun is low in the Monterey sky, which would be late Octoberish. The wine, a product of grapes conceived and borne later in life, takes on a decadent and a vaguely Dorin Gray-like quality in its surmaturite - what this means in English is that this Sangiovese has a marvelous raspberry jam-like aroma, well this side of prunes and raisins. We added a little Charbono to the blend, which really pumps up the fruitiness, as if this little bomba di frutta really needed any more primary fruit. The wine will be the perfect complement to bollito misto or to any funeral baked meats that might coldly furnish forth the wedding table.