Enticing creamy oak, ripe mixed berries, and rich smoky oak aromas lead into concentrated flavors of cherry, cocoa, b...Read more...
Cherry and strawberry shortcake on the nose. Flavors are spicy and clean, fresh and refreshing with a lightness and a bit of powdered sugar, herb a... Read more
Hints of oranges, cloves and lots of nutmeg/cinammon. The finish was disappointing, and a bit chalky. Read more
Betsy & Bill Nachbaur’s 27 acre Alegría Vineyard is a wine geek’s dream. You name an obscure European grape variety, and the Nachbaurs are more tha... Read more
Northern Italy Sun-dried Tomato and Italian Sausage Risotto featuring RiceSelect™ Arborio Rice
RiceSelect™ Arborio Rice has a naturally creamy texture, which makes it the perfect choice for risotto dishes and Sangiovese Wines
Food Pairings for Acorn Winery Sangiovese
Cherry and strawberry shortcake on the nose. Flavors are spicy and clean, fresh and refreshing with a lightness and a bit of powdered sugar, herb and rhubarb on the finish.
Hints of oranges, cloves and lots of nutmeg/cinammon. The finish was disappointing, and a bit chalky.
External Reviews for Acorn Winery Sangiovese
Betsy & Bill Nachbaur’s 27 acre Alegría Vineyard is a wine geek’s dream. You name an obscure European grape variety, and the Nachbaurs are more than likely to have at least a few vines interplanted among more mainstream varieties. Take some of these oddities as examples (get out your wine dictionary): Canaiolo, Cinsaut, Freisa, Mammolo, Negrette, Petit Bouschet and Trousseau. One of the more recognizable varieties grown by Acorn is Sangiovese. The Sangiovese variety is prone to mutation and many different clones of the grape exist. The Nachbaurs have seven different clones of the grape interplanted in their vineyard. Specializing in field blended wines, the Nachbaurs harvest everything together and co-ferment the clonal mélange of Sangiovese along with a small amount (1% each) of less familiar Tuscan brethren Canaiolo and Mammolo that share the same vineyard block. The inclusion of these varieties is a nod to Tuscan tradition, but stylistically, the wine is perhaps a little more modern than traditional Chianti. Even so, this wine is anything but conventional. It definitively leans to the red fruit end of the spectrum with fresh strawberry and cherry notes – and what a refreshing thing to find in a California wine these days. In fact, the aroma and fruit profile here are not the only things that separate this wine from the norm of contemporary Californian winemaking. There’s also an unabashed tannic structure – fine and velvety, but well defined and more angular than the gushy soft and round tannins that characterized so many California wines of recent vintages. The departures from mainstream continue in the wine’s listed alcohol, a very old school 13.5 percent. This moderate alcohol level, coupled with the more pristine red berry fruit and crisp acid core of this wine are what one might expect of this cooler part of the Russian River. While it’s not exactly Chianti, this wine certainly accomplishes the same objective every bit as well – to pair beautifully with a wide range of foods. And what could be more Tuscan than that?
In 1990, we were delighted to find 40-year-old Sangiovese vines in our old field-blend Zinfandel vineyard. We used cuttings from the old vineyard and six other distinct clonal selections of Sangiovese to plant a new vineyard on the steep west-facing slope of our Acorn Hill block in 1992. We inter-planted two traditional Tuscan varieties, Canaiolo (for color) and Mammolo (for aroma). We harvested the seven clones of Sangiovese along with the other varieties at the end of October. The grapes were de-stemmed and cold-soaked before inoculation with Brunello yeast. Co-fermentation of the different grapes and 18 months of barrel aging produced this rich, balanced, and complex wine. People say ours is the “most Italianate” California Sangiovese they’ve tasted. That is a tribute to our vineyard’s traditional field blend and to the long growing season in our cool Russian River Valley microclimate that optimizes the grapes’ aromas and flavors. Add our hands-on attention to the vines and our careful selection of barrels that complement, not overwhelm, the grapes’ natural flavors, and you get this delicious wine.
Enticing creamy oak, ripe mixed berries, and rich smoky oak aromas lead into concentrated flavors of cherry, cocoa, blueberry, and mocha with nuanced earthen notes. The luscious flavors expand into the finish, with berry and cocoa lingering on long after the last sip. The smooth entry and nicely balanced tannins and oak add to the wine’s rustic elegance. Our Sangiovese pairs well with a variety of cuisines—from wild mushroom pizza or gnocchi in Gorgonzola sauce, to braised lamb shanks or pork tenderloin in spicy cherry sauce.
786 cases produced.
Aged 40 months in French Oak.
Aged 34 months in Hungarian Oak.
Aged 22 months in American Oak.
Notes: 40% French, 34% Hungarian, 22% American, 4% other European; 23% new barrels
|Alcohol: 14.1%||pH: 3.72|
|Total Acidity: 0.64 grams per liter|
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