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Flat front label of wineFront shot of wine bottle

Saggi 2015

  • JS95
  • JD94
750ML / 0% ABV
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750ML / 0% ABV

Winemaker Notes

Aromas of red currants and ripe wild strawberries introduce a wine with bright and lively character. Fresh red berry flavors, a delicate floral note and vibrant acidity add balance to the mid-palate, which echoes across a lengthy finish.

Critical Acclaim

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JS 95
James Suckling
Shows cherries, chocolate and hints of cedar. Medium-bodied, tight and focused with a fine and silky finish. Pretty blend of 62% sangiovese, 28% cabernet sauvignon and 10% syrah. Drink or hold.
JD 94
Jeb Dunnuck
Crème de cassis, ripe black cherries, licorice, and toasty oak all emerge from the 2015 Saggi Red Wine, which is a blend of 62% Sangiovese, 28% Cabernet Sauvignon, and 10% Syrah. With an inky color, full-bodied richness, fine, polished tannin and a great finish, it's another terrific wine from this estate that's going to evolve beautifully for 10-15 years.
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Saggi

Saggi

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Saggi, Washington
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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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Columbia Valley

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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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Other Red Blends

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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.

PBC9012703_2015 Item# 336272