Winemaker Notes
This wine, made from fruit hand-picked from 19 distinct planting blocks of Sangiovese, is naturally layered and complex, making what we feel is a delicious and powerful expression of just how good a California Sangio can be. We hope to make you, too, a believer in this versatile, fun-to-drink, Italian varietal.
Spicy dark fruits, smoky aroma, layers of baked plums and dark chocolate with a rich nuance of anise.
Gently pressed and fermented using native yeast under guidance of Winemaster John Konsgaard. Barrel-aged 15 months in 25% new French oak (medium-toast), 75% neutral barrels.
Professional Ratings
Undoubtedly proving its merit over and over, Napa Valley is a now a leading force in the world of prestigious red wine regions. Though Cabernet Sauvignon dominates Napa Valley, other red varieties certainly thrive here. Important but often overlooked include Merlot and other Bordeaux varieties well-regarded on their own as well as for their blending capacities. Very old vine Zinfandel represents an important historical stronghold for the region and Pinot noir is produced in the cooler southern parts, close to the San Pablo Bay.
Perfectly situated running north to south, the valley acts as a corridor, pulling cool, moist air up from the San Pablo Bay in the evenings during the hot days of the growing season, which leads to even and slow grape ripening. Furthermore the valley claims over 100 soil variations including layers of volcanic, gravel, sand and silt—a combination excellent for world-class red wine production.