Winemaker Notes
Nose saturated by deep, ripe cherry pie. A continuum from fresh berry to red candy. An undercurrent of sage brush and garigue keeps the yummy red fruit lifted above. In the mouth, the reds gain girth and density yet continue to softly glide on the palate all the way through the backbone of spices on the finish. Salinity and pepper play the primary role in balancing the finish, rather than the more typical dry Sangiovese tannin. The subtle, silty tannins that are perceptible play the role of a thin pie crust, enveloped by the thick, dripping cherry stuffing. Despite the ripe density of 2024, the Sangiovese remains lifted and airy, calling to mind mocha dusted strawberries and rose petals.
Among Italy's elite red grape varieties, Sangiovese has the perfect intersection of bright red fruit and savory earthiness 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. Somm Secret—Sangiovese doubles under the alias, Nielluccio, on the French island of Corsica where it produces distinctly floral and refreshing reds and rosés.
Accounting for only ten percent of the greater Santa Ynez AVA, Ballard Canyon’s north-south orientation provides an ideal pattern of sunshine and martime fog for producing excellent Syrah. While Syrah is planted to half of the total AVA acreage, an additional third is dedicated to other Rhône varieties, red and white.