Sterling Vineyards Sangiovese Napa Valley Cellar Club 2008

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Tasting Notes:

Expressive, playful and light footed, our Sangiovese integrates Napa style into this predominantly Old World varietal...

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Suggested Recipe Pairing

Northern Italy Sun-dried Tomato and Italian Sausage Risotto featuring RiceSelect Arborio Rice

RiceSelect Arborio Rice has a naturally creamy texture, which makes it the perfect choice for risotto dishes and Sangiovese Wines

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User Reviews for Sterling Vineyards Sangiovese Napa Valley Cellar Club

Winemaker's Notes:

Our Sangiovese gives you a glimpse of two worlds in one glass: an expressive, ancient varietal character combined with the influence of New World practices. The grapes were hand harvested at the peak of maturity, then placed in a cold soak to gently extract subtle nuances of aromas and flavors. During fermentation, we utilized rotary fermentors for a majority of the wine, which reduced its exposure to oxygen and preserved the fruit expression. The wine was aged for 18 months in a combination of oak barrels, lending structure, roundness and hint of barrel spices.

Tasting Notes:

Expressive, playful and light footed, our Sangiovese integrates Napa style into this predominantly Old World varietal. On the nose, gentle oak influences weave through the red-fruit aromas, imparting nuances of vanilla and baking spice to dark plum, cherry and cassis. Full bodied and smooth, the palate carries layers of juicy black currants and red stone-fruit draped in a light blanket of fine tannins. The intensity of fruit persists through the finish, leaving a juicy impression in the mouth. Approachable and fruit driven, this wine is perfect for al fresco picnics or barbecues

Our Sangiovese gives you a glimpse of two worlds in one glass: an expressive, ancient varietal character combined with the influence of New World practices. The grapes were hand harvested at the peak of maturity, then placed in a cold soak to gently extract subtle nuances of aromas and flavors. During fermentation, we utilized rotary fermentors for a majority of the wine, which reduced its exposure to oxygen and preserved the fruit expression. The wine was aged for 18 months in a combination of oak barrels, lending structure, roundness and hint of barrel spices.

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