Rabbit Ridge Sangiovese 2000
In 1981, Erich opened Rabbit Ridge Winery and Vineyards in Healdsburg, California named after his college track nickname, "The Rabbit". Rabbit Ridge became a successful, cult winery producing up to 250 thousand cases per year. The winery continued growing and producing wine in Sonoma County until all operations were moved to beautiful Paso Robles, on the Central Coast of California. In 1998, Erich met his wife Joanne James, a lifelong resident of St. Petersburg Florida, while promoting Rabbit Ridge wines at one of Disney's top restaurants. Joanne was interviewing with Rabbit Ridge's wine distributor at the same time, and the two met. Having graduated from Northeast High School and Eckerd College, Joanne was working as a runway model and had her own catering business, along with a fledgling interest in good wine. Erich and Joanne were married in 1999 and maintained a residence in St. Petersburg while Joanne's daughter grew up, completed high school and went off to college. Joanne's daughter has since graduated from college Suma cum laude and now works for Rabbit Ridge in Paso Robles. In 2001, Erich and Joanne began construction on their new winery on San Marcos Road. Erich had always wanted a winery that was high-tech with all the bells and whistles. The couple took design ideas from their trips to Tuscany and the Mediterranean and implemented them to get the look they wanted for the Paso Robles winery - Regal and Old-World. After years of national and international distribution, Erich and Joanne decided to down-size to the level of the "good ol' days" and get out of the "rat race." Today, Erich and Joanne produce 10 thousand cases per year and farm 200 acres of premium grapes, all grown on the west side of Paso Robles, California.
Home to a diverse array of smaller AVAs with varied microclimates and soil types, Sonoma County has something for every wine lover. Physically twice as large as Napa Valley, the region only produces about half the amount of wine but boasts both tremendous quality and variety. With its laid-back atmosphere and down-to-earth attitude, the wineries of Sonoma are appreciated by wine tourists for their friendliness and approachability. The entire county intends to become a 100% sustainable winegrowing region by 2019.
Grape varieties are carefully selected to reflect the best attributes of their sites—Dry Creek Valley’s consistent sunshine is ideal for Zinfandel, while the warm Alexander Valley is responsible for rich, voluptuous Cabernet Sauvignon. Chardonnay and Pinot Noir are important throughout the county, most notably in the cooler AVAs of Russian River, Sonoma Coast and Carneros. Sauvignon Blanc, Merlot and Syrah have also found a firm footing here.
The perfect intersection of bright red fruit and savory earthiness, Sangiovese is among Italy's elite red grape varieties 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
Elsewhere throughout Italy, Sangiovese plays an important role in many easy-drinking, value-driven red blends and on the French island of Corsica, under the name Nielluccio, it produces excellent bright and refreshing red and rosé wines with a personality of their own. Sangiovese has also enjoyed success growing in California and Washington.
In the Glass
Sangiovese is a medium-bodied red with qualities of tart cherry, plum, sun dried tomato, fresh tobacco and herbs. High-quality, well-aged examples can take on tertiary notes of smoke, leather, game, potpourri and dried fruit. Corsican Nielluccio is distinguished by a subtle perfume of dried flowers.
Sangiovese is the ultimate pizza and pasta red—its high acidity, moderate alcohol, and fine-grained tannins create a perfect symbiosis with tomato-based dishes, braised vegetables, roasted and cured meat, hard cheese and anything off the barbecue.
Although it is the star variety of Tuscany, cult-classic “Super-Tuscan” wines may actually contain no Sangiovese at all! Since the 1970s, local winemakers have been producing big, bold wines as a blend of one or more of several international varieties—usually Cabernet Sauvignon, Cabernet Franc, Merlot or Syrah—with or without Sangiovese.