Acorn Winery Sangiovese 2006
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.
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.
Three and a half glasses
Food Pairings for Acorn Winery Sangiovese
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|