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Terra d'Oro Sangiovese 2007

Sangiovese from Sierra Foothills, California
  • W&S90
14.5% ABV
  • WE86
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3.7 7 Ratings
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3.7 7 Ratings
14.5% ABV

Winemaker Notes

The 2007 Terra d'Oro Sangiovese showcases the depth of character that can be coaxed out of this varietal in Amador County. The wine opens with a nose of cinnamon, black tea and ripe black cherry. The cherries spill into the mouth, buoyed along a juicy current of balanced acidity. The finish lingers long and low, as the spicy components of the oak intertwine with the spice of the grape. Quite possibly the perfect food wine, enjoy Terra d'Oro Sangiovese with a family style platter of your favorite Italian dish. Add a table full of friends and family, mix, and enjoy.

Critical Acclaim

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W&S 90
Wine & Spirits
Chris Leamy co-ferments sangiovese with 15 percent barbera to create this spicy red. It's light with tangy red berry flavors and ripe tomato-skin tannins. Tightly built, it will cut through pork sugo or lasagna.
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Terra d'Oro

Terra d'Oro

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Terra d'Oro, Sierra Foothills, California
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For more than 150 years, fortune seekers have been lured to California's rugged Sierra Foothills. Though they once came for the gold, these days they come for the wine—Terra d'Oro, to be more specific. Handcrafted from some of Amador County's most historic vineyards, Terra d'Oro wines are rich indeed, full of the character and intensity that perfectly captures the essence of this "Land of Gold."

Sierra Foothills

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Originally a source of oenological sustenance for gold-seeking miners of the mid-1800s, the Sierra Foothills was the first region in California to produce wines from European grape varieties. Located between Sacramento and the Nevada border, this area’s immigrant settlers chose to forgo growing the then-ubiquitous Mission grape and instead brought with them superior vines from the Old World to plant alongside mining camps.

Zinfandel has been the most important variety of this region since its inception, taking on a spicy character with brambly fruit and firm structure. Amador and El Dorado counties, benefiting from the presence of volcanic and granite soils, are home to the best examples. Bold, robust Rhône blends and Barberas are also important regional specialties.

Sangiovese

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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.

Perfect Pairings

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.

Sommelier Secret

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.

SOU3742_2007 Item# 104594