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Pride Mountain Vineyards Sangiovese (500ML) 2001

Sangiovese from Sonoma County, California
  • RP94
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Winemaker Notes

Cabernet Sauvignon adds complexity and preserves the seductive texture of the mountain-grown Sangiovese, while a splash of Petit Verdot lengthens the finish. The remarkably dark ruby-red color betrays the mountain origins of this wine, while bright wild berry aromas interplay with exotic spice and explode across the entire palate. Amazingly mouth-filling and superbly rich on the mid-palate, the berry flavors seem to dance and then linger in an unbelievably lengthy finish. Beautifully balanced, the fresh fruit-packed personality of this Super-Tuscan blend marks this as a classic Bob Foley bring-your-toothbrush wine.

Critical Acclaim

RP 94
The Wine Advocate

As everyone in California knows, I have little respect for most California Sangiovese. However, there are exceptions, and Pride Mountain's is one of them. The problem is, they only make two barrels (50 cases), so I will keep my notes brief. The greatest northern California Sangiovese, the 2001 Sangiovese blows away its competition. Strawberry jam, tobacco leaf, plum, and fig characteristics skip and hop to the beat of a large orchestra in this bottle that is available only in 500ml formats. Drink this knock-out 2001 over the next 5-7 years. It will make anyone believe that Sangiovese as well as Merlot are not always the great red wine rip offs of California.

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Pride Mountain Vineyards

Pride Mountain Vineyards

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Pride Mountain Vineyards, , California
Pride Mountain Vineyards
Pride Mountain Vineyards is situated on the Summit Ranch, one of Napa Valley's oldest grape producers atop Spring Mountain. With over 120 years of viticulture documented there, Jim and Carolyn Pride purchased Summit Ranch and their first vintage premiered in 1991. Today, Pride Mountain Vineyards produces Cabernet Sauvignon, Merlot, Cabernet Franc, Chardonnay, Viognier and limited bottlings of Syrah and Sangiovese.

The home of Port—perhaps the world’s most popular after-dinner drink...

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The home of Port—perhaps the world’s most popular after-dinner drink, the Douro region of Portugal is one of the world’s oldest delimited wine regions, established in 1756. Less well-known but often of excellent quality are the region’s dry table wines, both red and white. The vineyards of the Douro, set on the slopes surrounding the Douro river (known as the Duero in Spain), are among the steepest in the world, necessitating the use of terraces in much of the region. This often requires grapes to be harvested by hand—a labor-intensive process. The climate here is Mediterranean, with hot, dry summers and cold winters. There are three sub-regions of the Douro—Baixo Corgo, the mildest and wettest, Cima Corgo, where many of the best producers are situated, and Douro Superior, the hottest and driest. The best sites, typically with schist-based soils, are reserved for Port production, while table wines are usually grown on granite.

While more than 100 indigenous varieties are approved for wine production in the Douro, there are five primary grapes that make up most Port and table wines. Touriga Nacional is the finest of these, prized for its deep color, tannic and concentrated structure, and floral aromatics. Along with Touriga Nacional, Tinta Roriz (Spain's Tempranillo) helps to provide the backbone to these wine and adds bright acidity and red fruit flavors. Touriga Franca and Tinta Barroca help round out the blend with their soft, supple textures. Tinta Cão, a fine but low-yielding variety, is rarely planted but still highly valued for its ability to produce excellent, complex wines. Rosé Port and table wines are produced from the same varieties, while whites are generally crisp, mineral-driven blends of Arinto, Viosinho, Gouveio, Malvasia Fina, and an assortment of others.

Other Red Blends

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With hundreds of red grape varieties to choose from...

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended 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. Blending can be utilized to create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. 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.

MRJSANGIO_2001 Item# 120560

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