Winemaker's Tasting Notes
A beautiful bubblegum hue sets the tone for this delicious wine. The nose is treated to cherry and plum blossoms, fresh apricot, golden apple, Bartlett pear, watermelon Jolly Rancher, saline, chalk dust, fresh herb such as thyme, sage and rosemary. This wine has a pleasing saliva-inducing tartness, and a savory gentle touch of red wine tannins. Best to drink in its first year of release. Optimum serving temperature: 46° F – 58° F.
The core of this wine was made using whole cluster pressed Sangiovese grapes. The winemaker used saignee of Zinfandel to layer color, aroma and flavor. It was fermented in stainless steel barrels and neutral French oak barrels. Slow and cool fermentation, using commercial yeast strains, to enhance the fruit characters. Sur lees aged for body and texture.
The 2016 growing season was near-perfect with an early start and ideal weather conditions throughout. A relatively steady and mild July and August and then a series of warm days at the end of the growing season, vineyards were able to progress to perfect ripeness. The season wrapped up beautifully as the first significant fall rainstorm arrived on October 14th – just after the last of our grapes were picked.
9-6-16 (Sangiovese) to 9-27-16 (Zinfandel)