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Unti Vineyards Sangiovese Dry Creek Valley 2004

Winemaker's Notes:

VARIETAL & VINEYARD: Our grapes come from a small section within our steep terraced hillside Sangiovese vineyard planted in 1992. Over the years we have noticed that this east-facing section produces the most concentrated wine. It is Sangiovese Grosso, which is the clone used for making Brunello di Montalcino—arguably the world’s most powerful and complex examples of this native Tuscan varietal. We routinely drop crop in this vineyard to help facilitate structure and complexity. VINTAGE/HARVEST: The 2004 vintage was a tricky one for us. An early bud-break, combined with no-fog mornings from mid-August to mid-September caused severe dehydration of the grapes. Despite these conditions, we patiently waited until the flavors were at maximum flavor ripeness which is essential to making full-bodied varietal Sangiovese wine. Harvest began on September 10th. The ripe nature of the fruit resulted in a wine with lower than normal acidity. VINIFICATION: We use standard modern fermentation techniques—after destemming and light crushing, the Sangiovese receives a five-day cold soak. The tank is then heated to allow fermentation to begin spontaneously with indigenous yeast. We punch down or pump over the must twice daily during fermentation. To preserve Sangiovese’s delicate fruity quality, we try to handle it as little as possible. It was racked only once during its life in French Oak barrels; 35% new. Harvested: :9/10/04 though 9/13/04 Blend: 100% Sangiovese Total Acidity: 0.57g/100ml Alcohol: 14.6% pH: 3.68 Bottled: 8/31/05 Aging: 11 months in French Oak, 35% new Cases Produced: 549

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Unti Vineyards:
Unti Vineyards is a small, family-owned and operated winery specializing in red varietal wines with vineyard personality. George and his son Mick believe Dry Creek Valley’s climate is ideal for making full-bodied, fruity reds from Zinfandel, Rhone and Italian varietals. The winery, established in 1997, produces small lots of estate grown Zinfandel, Syrah, Grenache, Barbera, Sangiovese, Petite S... Read more
Unti Vineyards is a small, family-owned and operated winery specializing in red varietal wines with vineyard personality. George and his son Mick believe Dry Creek Valley’s climate is ideal for making full-bodied, fruity reds from Zinfandel, Rhone and Italian varietals. The winery, established in 1997, produces small lots of estate grown Zinfandel, Syrah, Grenache, Barbera, Sangiovese, Petite Sirah and a Dry Rose. The winemaking includes artisan methods which enhance and support an ability to make wines with a sense of place. Almost all of the wines, and opinions, are unfiltered. Read less

Member Reviews for Unti Vineyards Sangiovese Dry Creek Valley

Add your review
Snooth User: George Parkinson
220047883
5.00 5
07/24/2009

color-red/black nose-strawberry,cola mouth-vanilla, wild red berry finish-medium long buy it share it


Snooth User: beahburger
136493137
4.00 5
02/15/2009

Serious, European style wine -- incredible value.


Snooth User: jengood
2853620
4.00 5
07/11/2007

Four glasses


External Reviews for Unti Vineyards Sangiovese Dry Creek Valley

External Review
Source: JJ Buckley Fine Wines
01/16/2009

A Sangiovese wine from California in USA. 2004 Unti Vineyards Sangiovese 750ml



VARIETAL & VINEYARD: Our grapes come from a small section within our steep terraced hillside Sangiovese vineyard planted in 1992. Over the years we have noticed that this east-facing section produces the most concentrated wine. It is Sangiovese Grosso, which is the clone used for making Brunello di Montalcino—arguably the world’s most powerful and complex examples of this native Tuscan varietal. We routinely drop crop in this vineyard to help facilitate structure and complexity. VINTAGE/HARVEST: The 2004 vintage was a tricky one for us. An early bud-break, combined with no-fog mornings from mid-August to mid-September caused severe dehydration of the grapes. Despite these conditions, we patiently waited until the flavors were at maximum flavor ripeness which is essential to making full-bodied varietal Sangiovese wine. Harvest began on September 10th. The ripe nature of the fruit resulted in a wine with lower than normal acidity. VINIFICATION: We use standard modern fermentation techniques—after destemming and light crushing, the Sangiovese receives a five-day cold soak. The tank is then heated to allow fermentation to begin spontaneously with indigenous yeast. We punch down or pump over the must twice daily during fermentation. To preserve Sangiovese’s delicate fruity quality, we try to handle it as little as possible. It was racked only once during its life in French Oak barrels; 35% new. Harvested: :9/10/04 though 9/13/04 Blend: 100% Sangiovese Total Acidity: 0.57g/100ml Alcohol: 14.6% pH: 3.68 Bottled: 8/31/05 Aging: 11 months in French Oak, 35% new Cases Produced: 549

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