The newest major red varietal in California is Sangiovese. As with all varietals, understanding the grape, and where...Read more...
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Food Pairings for Benessere Sangiovese Blend Napa Valley Phenomenon
The newest major red varietal in California is Sangiovese. As with all varietals, understanding the grape, and where it is grown are paramount to the success of making good wine. With over 12 different clones planted on our estate in St. Helena, we are confident in our ability to grow great wine grapes in Napa Valley. We are pioneering the effort for the production of Sangiovese as a serious red wine. We have much work in front of us, but that is part of the allure for us to this varietal: mapping the course for the grape and wine. We continue to thin the vineyard to one cluster per shoot to minimize yield and maximize intensity. Harvest occurs when the fruit is ripe with flavor. The winemaking is only administered in small doses and is meant to allow the fruit to be showcased. Our minimal efforts produce a fruit-forward wine with texture and depth. Vineyard location: St. Helena Estate and Oakville appellations This wine will age well for 10+ years and develop more complexity and character with age. Drink this wine and remember the motto of the winery: "Sangiovese, if you can pronounce it, you can have another glass." 2001 Sangiovese Tasting Notes 2001 Sangiovese label Sangiovese is a wine that pairs well with many types of meals. The soft, medium body, spicy character, seductive perfume and generous fruit from the wine are complementary to most foods ranging from Chilean Sea bass with tomato remouillade, to grilled poultry and more substantial beef and lamb dishes. It was created for pizza and pasta dishes with either mushroom or marinara derived sauces. This wine will age well for 10+ years and develop more complexity and character with age. Drink this wine and remember the motto of the winery: "Sangiovese, if you can pronounce it, you can have another glass." The 2001 growing season was a roller coaster of sorts. A dry winter and the most severe frost in 20 years put all vineyard managers on alert that 2001 would be a challenge. The hottest May on record, followed by a very warm June and July predicted an early harvest. August cooled off considerably, allowing the grapes to ripen more slowly. The grapes were hand-harvested beginning on September 18th.
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