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Sangiovese is a new varietal for California. It is said that all winemaking begins in the vineyards, and so it is wi...Read more...
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Sangiovese is a new varietal for California. It is said that all winemaking begins in the vineyards, and so it is with Sangiovese. The clone, rootstock, spacing, trellising, etc. is imperative with Sangiovese. Then the process of shoot thinning, cluster thinning and crop dropping right after veraison is enough to make any winegrower weak in the knees. If that is not enough, the fruit must be picked at exactly the right point of maturity. Then the fun begins: hand sorting, no-pumps, gentle hand maceration, gravity draining and pressing, straight to barrel, no pumps-gravity racking to 40% new and 60% once used, tight-grained French oak barrels where it will finally rest. After 15 months of aging and two rackings, the wine was bottled unfiltered. It has received eleven months of bottle aging prior to release on February 1, 2002. Typical for the '99 vintage, it is well structured and powerful. It is darkly hued, and aromatically pure Sangiovese, with plum and violet. There are spicy clove and cinnamon notes, with a creamy vanillin. This wine is like Sean Connery: strong, suave, well bred and a great dinner companion! 1999 Sangiovese notes 1999 Sangiovese label This wine is the big brother of the '98 vintage. Typical for the '99 vintage, it is well structured and powerful. It is darkly hued, and aromatically pure Sangiovese, with plum and violet. There are spicy clove and cinnamon notes, with a creamy vanillin. This wine is like Sean Connery: strong, suave, well bred and a great dinner companion! It has a great berry entry on the palate, a full mid-palate and a finish that is black cherry, plum and milk chocolate. The Allier and Troncais forest oak barrels add toasty, hazelnut and vanilla aromas to the wine. This wine is ready to enjoy now, and will improve for the next five to seven years. The 1999 vintage had many of us worrying about an even later harvest than in 1998 due to the cool spring and mild summer. A balmy and warm September and October helped to push the grapes through to full maturity with a perfectly long "hang-time." The crop size was down for the second year in a row, but quality was extremely high. This was the first crop we harvested from our Estate vineyards, and we were not disappointed. Our "first crop" was naturally limited in yield to less than 2 tons per acre and produced intensely flavored wine.
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