New Customers Save $30 off $100+* with code SEPTNEW30
New Customers Save $30* with code SEPTNEW30
*New customers only. Order must be placed by 9/26/2017. The $30 discount is given for a single order with a minimum of $100 excluding shipping and tax. Items with pricing ending in .97 are excluded and will not count toward the minimum required. Discount does not apply to corporate orders, gift certificates, or StewardShip membership fees. No other promotion codes, coupon codes or corporate discounts may be applied to order.
In small open-topped tanks, each block was fermented separately, using primarily native yeasts. Other lots were fermented with yeasts unique to each individual lot. Hand punch-downs extracted and elevated the Pinot Noir flavors and the wine was aged sur lie in French oak barrels for 11 months.
A lively bouquet of rose and sandalwood accompany complex red fruit: plum, cherry and wild strawberry. Layered, balanced and full-bodied, the wine finishes with length and finesse.
You'll find an unusual note of freshly crushed black pepper in this Pinot Noir. Not overwhelming, but enough to vie with the cherries, cola and sandalwood. It's and excellent wine, dry and silky, although not on a par with the magnificent 2007.
Winemaker and Pinot Noir specialist, James MacPhail, has complete control over the creation of Sequana's limited production wines – from farming to winemaking. He understands Pinot Noir's temperament, its ability to convey the signature of each single vineyard and its preference for restrained, gentle winemaking. He makes his Pinot Noirs by hand in small batches, using cold maceration and native yeasts. "My goal is to express each vineyard’s personality," says James.
The perfect intersection of bright fruit and savory earthiness, Sangiovese is the backbone variety in Tuscany. While it is best known as the chief component of Chianti, it reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino. Elsewhere throughout Italy, it can make inexpensive wines for daily consumption ranging from inoffensive to deliciously easy. 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 moderate popularity in California and Washington State over the last few decades.
In the Glass
Sangiovese is a medium-bodied red with savory flavors of tart cherry, plum, tomato, fresh tobacco, anise, thyme, oregano, and dried earth. High-quality, well-aged examples will take on notes of smoke, clay pot, leather, gamey meat, potpourri, and dried fruits. 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 grainy tannins create an affinity with tomato-based dishes, spicy meats, and anything off the barbecue.
Although it is the star variety of Tuscany, cult-classic “Super-Tuscan” wines may contain no Sangiovese at all! Since the 1970s, local winemakers have been producing big, bold wines (with price tags to match) that are typically monovarietal or a blend of one or more of several international varieties—usually Cabernet Sauvignon, Cabernet Franc, Merlot, or Syrah—with or without Sangiovese.