Saggi  2012 Front Label
Saggi  2012 Front LabelSaggi  2012 Front Bottle Shot

Saggi 2012

  • RP93
  • WE92
750ML / 14.9% ABV
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750ML / 14.9% ABV

Winemaker Notes

The Saggi offers generous aromas and flavors of strawberry, red currant and anise with refined tannins and incredible balance. Vibrant, dark berry fruit and hints of baker's chocolate compliment a pleasant floral element on the mid-palate that continues across a lingering finish.

Blend: 59% Sangiovese, 33% Cabernet Sauvignon, 8% Syrah

Critical Acclaim

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RP 93
Robert Parker's Wine Advocate
Another candidate for the best vintage to date of a cuvee, the 2012 Saggi is a blend of 59% Sangiovese, 33% Cabernet Sauvignon and 8% Syrah that comes from fractured basalt and sandy loam soils and spent 18 months in 55% new French oak. It offers perfumed, savory notes of dried flowers, Asian spice, new leather and sweet black cherries to go with a full-bodied, voluptuous, layered and seamless style on the palate. Giving up real Sangiovese character, with the Cabernet and Syrah taking a back seat, it should evolve nicely for 2-3 years and keep for over a decade.
WE 92
Wine Enthusiast
A blend of Sangiovese, Cabernet Sauvignon and Syrah, this brings out the best of each of them with beguiling aromas of barrel spice, cranberry, raspberry and herb. The fruit flavors are rich and full bodied.
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Saggi

Saggi

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Saggi, Washington
Saggi Winery Image
Among Tuscany's oldest and most prestigious wine families, Ambrogio and Giovanni Folonari (father and son) teamed with Allen Shoup to produce a wine that is true to Washington State’s terroir with plenty of Italian character. Saggi (meaning "wisdom") is a blend of Sangiovese, Cabernet Sauvignon and Syrah varieties, selected from the Columbia Valley's finest vineyards. Saggi is one of six distinct red wines from the Long Shadows Vintners Collection.

Dark cherry aromas and raspberry flavors combine with a hint of nutmeg and smoky earthiness. An elegant entry in the front of the mouth reveals refined tannins with focused concentration, enhanced by the wine's rich and supple mouth feel.

The Folonaris select Sangiovese from two vineyards in the Horse Heaven Hills, The Benches at Wallula and Alder Ridge, which provide Saggi’s delicate flavors and silky tannins. Syrah from Boushey Vineyard enhances its refined texture.

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A large and geographically diverse AVA capable of producing a wide variety of wine styles, the Columbia Valley AVA is home to 99% of Washington state’s total vineyard area. A small section of the AVA even extends into northern Oregon!

Because of its size, it is necessarily divided into several distinctive sub-AVAs, including Walla Walla Valley and Yakima Valley—which are both further split into smaller, noteworthy appellations. A region this size will of course have varied microclimates, but on the whole it experiences extreme winters and long, hot, dry summers. Frost is a common risk during winter and spring. The towering Cascade mountain range creates a rain shadow, keeping the valley relatively rain-free throughout the entire year, necessitating irrigation from the Columbia River. The lack of humidity combined with sandy soils allows for vines to be grown on their own rootstock, as phylloxera is not a serious concern.

Red wines make up the majority of production in the Columbia Valley. Cabernet Sauvignon is the dominant variety here, where it produces wines with a pleasant balance of dark fruit and herbs. Wines made from Merlot are typically supple, with sweet red fruit and sometimes a hint of chocolate or mint. Syrah tends to be savory and Old-World-leaning, with a wide range of possible fruit flavors and plenty of spice. The most planted white varieties are Chardonnay and Riesling. These range in style from citrus and green apple dominant in cooler sites, to riper, fleshier wines with stone fruit flavors coming from the warmer vineyards.

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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 enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. 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.

RPT12765404_2012 Item# 134777

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