2002 Dolcetto Alegría Vineyards
Plush aromas and flavors of fresh-picked plums and blueberries backed by hints of vanilla and orange zest fill your senses as you sip this smooth, rich wine. A round, full mouthfeel carries the flavors through to a lovely, long finish. With layers of complexity and an elegant style that pairs well with roasted meats and flavorful cheeses, our 2002 Dolcetto offers a wonderful tasting experience.
November 2007 Update: The flavors remain fresh with plenty of berry and cherry blended with orange peel and cocoa powder. Decanting allows the wine to reveal the full range of aromas and flavors found when it was first released. Drink now, or cellar for a few more years.
November 2011 Update: Age has served this wine well. The bright acidity remains, as do the flavors—blueberry, cherry and the hint of orange essence—although they are now more subdued, yet still delicious. Mocha notes round out the finish. Drink now.
Dolcetto is a delicious dry red wine that is very popular in the Piedmont area of Italy, but is rare in California. In 1991, we planted Dolcetto in our Alegría Vineyards. We found that it thrives in our cool Russian River Valley climate, which gives the Dolcetto a long growing season that optimizes expression of its varietal characteristics. The 2002 growing season produced a richly flavored wine.
To preserve and enhance Dolcetto’s full-bodied varietal character and to maximize color and flavor, we fermented the grapes in small open-top fermenters, with Brunello yeast and frequent gentle punch-downs. Small amounts of two other grapes from Piemonte that we also grow, Freisa and Barbera, were picked and co-fermented with the Dolcetto to add complexity. Barrel aging for 16 months in a combination of 1-to-3-year-old barrels softened the grapes’ dusty tannins. This wine is a lovely reflection of the terroir of our Alegría Vineyards, and the skill of our consulting winemaker, Alison Green Doran.
Sept. 24 & Oct. 4, 2002
Brix at Harvest:
Aged for 16 months in 67% American and 33% Hungarian oak
March 29, 2004