76% Sangiovese, 11% Cabernet Sauvignon, 11% Teroldego and 2% Merlot. Raspberry, dried cranberry and tea leaves.
Gold Medal (95 points), San Francisco Chronicle Wine Competiton
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Grapes for the 2012 vintage were grown by three separate vineyards located in the Santa Clara Valley and Santa Cruz Mountains. Clusters were gently destemmed into small 1/2 ton, open-top fermenters. Four yeast cultures with different fermentation characteristics were selected to ferment the different varieties to enhance complexity. The cap was punched down into the must by hand one to three times per day. Fermentation took place over a 7 to 14 day period, then the free run was separated from the skins and the skins were pressed. The four varieties were barrel aged separately for 22 months and racked once prior to bottling. Trial blends began in January of 2014. The final blend was assembled in August 2014 and bottled without fining or filtering.