Field-blended Wines
Estate-grown, Sustainably-farmed

2006 Sangiovese Alegría Vineyards

Gold Medal - 2009 San Francisco Chronicle Wine Competition

Tasting Notes

Enticing creamy oak, ripe mixed berries, and rich smoky oak aromas lead into concentrated flavors of cherry, cocoa, blueberry, and mocha with nuanced earthen notes. The luscious flavors expand into the finish, with berry and cocoa lingering on long after the last sip.

The smooth entry and nicely balanced tannins and oak add to the wine’s rustic elegance.

Winemaker Notes

In 1990, we were delighted to find 40-year-old Sangiovese vines in our old field-blend Zinfandel vineyard. We used cuttings from the old vineyard and six other distinct clonal selections of Sangiovese to plant a new vineyard on the steep west-facing slope of our Acorn Hill block in 1992. We inter-planted two traditional Tuscan varieties, Canaiolo (for color) and Mammolo (for aroma).

We harvested the seven clones of Sangiovese along with the other varieties at the end of October. The grapes were de-stemmed and cold-soaked before inoculation with Brunello yeast. Co-fermentation of the different grapes and 18 months of barrel aging produced this rich, balanced, and complex wine.

People say ours is the “most Italianate” California Sangiovese they’ve tasted. That is a tribute to our vineyard’s traditional field blend and to the long growing season in our cool Russian River Valley microclimate that optimizes the grapes’ aromas and flavors. Add our hands-on attention to the vines and our careful selection of barrels that complement, not overwhelm, the grapes’ natural flavors, and you get this delicious wine.

Harvest Date:

October 26, 2006

Brix at Harvest:


Barrel Program:

Aged for 18 months in 40% French, 34% Hungarian, 22% American, and 4% other European oak barrels; 23% new oak


April 30, 2008

Case Production:


Release Date:

Spring 2009

AppellationRussian River Valley
Varietal98% Sangiovese (7 different clones), 1% Canaiolo, 1% Mammolo
PairingOur Sangiovese pairs well with a variety of cuisines—from wild mushroom pizza or gnocchi in Gorgonzola sauce, to braised lamb shanks or pork tenderloin in spicy cherry sauce.
ph Level3.72
TA0.64 g/100ml