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New Customers Save $30* with code OCTNEW
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Terra d'Oro Sangiovese 2013
Blend: 77% Sangiovese, 16% Barbera, 3% Freisa, 3% Zinfandel, 1% Viognier
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, these wines are rich indeed, full of the character and intensity that perfectly captures the essence of this "Land of Gold." As the first new post-prohibition winery in the Sierra Foothills, Terra d’Oro helped to return both Amador County and Zinfandel to the attention of fine wine aficionados everywhere and to remake the Sierra Nevada foothills as one of the best wine regions around.
Terra d’Oro quickly gained a reputation for crafting robust, full-flavored wines. They now have 400 acres of magnificent, sustainably grown estate vines- including historic, old vine vineyards producing delicious Pinot Grigio, Moscato, Chenin Viognier, Barbera, Sangiovese, Petite Sirah, Zinfandel and more. Their historic tasting room in Plymouth welcomes those seeking world-class wines.
As the lower part of the greater Sierra Foothills appellation, Amador is roughly a plateau whose vineyards grow at 1,200 to 2,000 feet in elevation. It is 100 miles east of both San Francisco and Napa Valley. Most of its wineries are in the oak-studded rolling hillsides of Shenandoah Valley or east in Fiddletown, where elevations are slightly higher.
The Sierra Foothills growing area was among the largest wine producers in the state during the gold rush of the late 1800s. The local wine industry enjoyed great success until just after the turn of the century when fortune-seekers moved elsewhere and its population diminished. With Prohibition, winemaking was totally abandoned, along with its vineyards. But some of these, especially Zinfandel, still remain and are the treasure chest of the Sierra Foothills as we know them.
Most Amador vines are planted in volcanic soils derived primarily from sandy clay loam and decomposed granite. Summer days are hot but nighttime temperatures typically drop 30 degrees and the humidity is low, making this an ideal environment for grape growing. Because there is adequate rain throughout the year and even snow in the winter, dry farming is possible.
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.