Acorn Sangiovese Alegría Vineyards Russian River Valley 2007
In 1990, we were delighted to find Sangiovese inter-planted in our old Zinfandel vineyard. We used cuttings from those old Sangiovese vines and six other distinct selections of Sangiovese to plant our Acorn Hill block. We interplanted two other Tuscan grapes that are traditionally blended with Sangiovese: Canaiolo (for color) and Mammolo (for aroma). We attribute the “Italianate” quality in our Sangiovese to both to our cool Russian River Valley climate and that we field blend and co-ferment multiple clones of Sangiovese along with Canaiolo and Mammolo. Our location seems to be at the edge of the grapes’ comfort zone, but that assures that we get well-developed flavors without any overripe character. The quality of the wine also reflects our hands-on attention to the sustainably farmed vines. 2007 marked our 14th Sangiovese harvest. We had mild summer weather, which was ideal for color and flavor development. Fog in September extended the growing season as the grapes slowly ripened until harvest. After a three day cold soak to extract skin color, we added Brunello yeast to start fermentation. On October 22, we pressed the wine to Bill’s careful selection of barrels that complement the delightful but subtle flavors of our Sangiovese field blend.
Editorial Reviews for Acorn Sangiovese Alegría Vineyards Russian River Valley
Wood, wet earth, twizzler candy, some sandy and chalky soil tones all blend on the nose. This starts out feeling quite soft but quickly gains the snap of good acidity and astringent tannins that help to frame the slightly dark, but still transparent black raspberry and cherry fruit. It’s a touch hot on the palate, and that serves to accentuate the spicy nature of the wine. The finish has a bit of wood tannin, and is a bit hot but offers nice purity to that wild raspberry fruit tone. There is a very nice vein of mineral and bitter almond skin running through the palate and on to the long finish. 89pts
Clumps of earth, red fruit, and spice nose. Oak is certainly present but well integrated with the big bright red fruit, mostly raspberries and cranberries. There's a bit of burnt rubber on the finish.
Nose is campy, like big game hunter. I hate how the does run in front of the bucks, but that's the whole challenge I guess. Flowers and herbs to boot. The mouth is kind of sharp w/ acidity and astringent tannins. There's kind of a round chalkiness in the middle, and some red fruits come forward in the release. Enjoyable for a glass or two.
Seductive oaky eucalyptus nose. Oak dominated prickly start that boils over into a medicinal chalky finish. A huge fun wine but the finish kind of ruined it for me.
Very earthy with an almost gamy quality that I'd love to pair with some peppery cured meats. Dark fruit with a touch of oakiness. Mild and creamy on the palate.
The nose is super earthy, but there is some bright red fruit behind it. Acidic with mild tannins, and a vanilla oakiness comes through in the end.
Subtle yet seductive aromas of toasty oak and ripe plum mingle with hints of rich vanilla and earth notes. A creamy texture, rounded mouthfeel, and bright acidity hold flavors of dark cherry, spicy plum, mocha, and black tea. The luscious vanillin oak layers over the spicy fruit and lingers into the long finish. Enhanced by 17 months aging in carefully selected barrels, this food-friendly Sangiovese is an ideal match with melon wrapped prosciutto, panzanella salad, brick-oven pizza, spicy roasted chicken, your favorite Italian meal, and more. Salute!
693 cases produced.
Aged 17 months in Hungarian Oak.
Aged 17 months in French Oak.
Aged 17 months in American Oak.
Notes: 62% Hungarian, 38% American, 7% French; 38% new barrels
|Alcohol: 14.1%||pH: 3.71|
|Total Acidity: 0.65 grams per liter|
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