Blend Composition | 75% Sagrantino, 25% Merlot
Harvest Date | September 28
Finished pH | 3.77
Finished TA | 5.30 g/L
Alcohol by Volume | 14.5%
Production | 50 cases
We had a wet start to 2017, so welcome after 5 years of drought. The bulk of the rain fell in January and February but rains continued into April, ensuring that the vines would have ample water throughout the growing season. The harvest started more or less on time with average to slightly low yields. What started in water ended in fire. Fortunately we had harvested most of our fruit before the October fires. We did not use any fruit harvested after the fires.
Our Sagrantino was hand-picked and destemmed into a small open-top fermentor. The must was gently punched down throughout the 13-day maceration. The fermented wine went into once-used French oak barrels for 18 months maturation before bottling without fining or filtration.
With its beautiful carmine red shade, our Sagrantino is as graceful as it is intense. This wine is deep and savory. Exotic aromas of sandalwood, teak, and star anise support notes of black raspberry and Santa Rosa plum. Firm tannins are approachable now and will become more refined with time in your cellar. The finish is long and complex and will reward contemplation. This wine will improve with up to ten years of cellaring, and hold for another ten.
This wine will complement your favorites from the grill: portobello caps, lamb chops, zucchini with red onions and leeks. Look to more unusual flavorings such as a cocoa-chile rub or five-spice powder to enjoy it to the fullest.
- Matt Reid, Winemaker