Pedroncelli Sangiovese Dry Creek Valley Alto Vineyards 2000
With experience and a distinctive style in mind, John Pedroncelli knows where to best plant this unique varietal and then harvest the fruit at optimum ripeness. The grapes were crushed into stainless steel fermentors and fermented for 6 days. The cap was pumped over periodically to enhance the color, flavor and intensity in the wine. The Sangiovese was aged in American oak barrels for twelve months and developed additional smoothness and complexity through this process. One thing we do differently with the Sangiovese is to age it in older barrels to allow the delicate and subtle fruit flavors to shine through.
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.
Food Pairings for Pedroncelli Sangiovese Dry Creek Valley Alto Vineyards
Very aromatic and fruity nose. Wild cherry, red raspberry. The wine opens to a small amount of toastiness, laced with caramel undertones. Full mouth with slight chalky but full tannins. Awonderful example of California style Sangiovese.
Aged 12 months in American Oak.
|Alcohol: 13.9%||pH: 3.45|
|Total Acidity: 0.62 grams per liter|
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