Kellner Buoni Anni Sangiovese 2008

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Winemaker's Notes:

Buoni Anni 2008, Santa Barbara (300 Six Pack Cases Produced) Jamie and Julie Kellner have made a commitment to Sangi...

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Suggested Recipe Pairing presented by
Layered Rice Pudding

RiceSelect's fragrant Jasmati® is blended with eggs, milk and fall's favorite spices, cinnamon and nutmeg, to create a delicious rice pudding, which is layered on top of fluffy cream cheese and abuttery pecan crust. Pairs well with a bold, tawny port with flavors of dried fruits, nuts, and spices.

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User Reviews for Kellner Buoni Anni Sangiovese

Winemaker's Notes:

Buoni Anni 2008, Santa Barbara (300 Six Pack Cases Produced) Jamie and Julie Kellner have made a commitment to Sangiovese because of their passion for classic Tuscan wines. The estate has been planted with numerous clones of Sangiovese on the hilly slopes of their Los Olivos estate. There are over 2,400 vines per acre along with the only plantings of Canaiolo and Colorino in California. They are also producing a limited quantity of Sangiovese from purchased fruit under the Buoni Anni label. The winery will release the estate wine, CENT’ANNI, in 2013. For Buoni Anni, the Sangiovese grapes are sourced from top vineyards in the Santa Ynez Valley. Sangiovese, which gets its name from Sanguis Jovis ("the blood of Jove"), makes compelling wine and for Buoni Anni it is judiciously blended with a touch of Cabernet Sauvignon and Merlot to expand the expression. Buoni Anni is barrel fermented in 500 liter upright wooden puncheons and then aged 20 months in neutral puncheons in our cool cellar. This Italian style wine is fruit forward with a dry finish and makes it the perfect compliment with any meal.

Buoni Anni 2008, Santa Barbara (300 Six Pack Cases Produced) Jamie and Julie Kellner have made a commitment to Sangiovese because of their passion for classic Tuscan wines. The estate has been planted with numerous clones of Sangiovese on the hilly slopes of their Los Olivos estate. There are over 2,400 vines per acre along with the only plantings of Canaiolo and Colorino in California. They are also producing a limited quantity of Sangiovese from purchased fruit under the Buoni Anni label. The winery will release the estate wine, CENT’ANNI, in 2013. For Buoni Anni, the Sangiovese grapes are sourced from top vineyards in the Santa Ynez Valley. Sangiovese, which gets its name from Sanguis Jovis ("the blood of Jove"), makes compelling wine and for Buoni Anni it is judiciously blended with a touch of Cabernet Sauvignon and Merlot to expand the expression. Buoni Anni is barrel fermented in 500 liter upright wooden puncheons and then aged 20 months in neutral puncheons in our cool cellar. This Italian style wine is fruit forward with a dry finish and makes it the perfect compliment with any meal.

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