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Winemaker's Tasting Notes
Vibrant bubblegum color with aromas of guava, watermelon jolly rancher, cherry blossoms, key lime, Bartlett pear, saline, chalk dust, fresh herb such as thyme and rosemary. There is 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 2017 growing season started out with ideal weather conditions. After a very wet winter, there was plenty of moisture available to the vines which made for vigorous canopy growth and a healthy crop load. Summer temperatures were well above average and then a series of heat spikes at the end of the growing season pushed the Sangiovese grapes to perfect ripeness. Since the grapes are picked early at just 21 brix, we were able to avoid any heat damage to the fruit and maintain the beautiful natural acidity in the grapes.
8-28-17 (Sangiovese) to 9-6-17 (Zinfandel)