2007 Sangiovese Alegría Vineyards
Best of Class & Double Gold Medal - 2009 California State Fair Wine Competition
Gold Medal - 2009 Sonoma County Harvest Fair Wine Competition
Subtle yet seductive aromas of toasty oak and ripe plum mingle with hints of rich vanilla and earth notes. A creamy texture, rounded mouthfeel, and bright acidity hold flavors of dark cherry, spicy plum, mocha, and black tea. The luscious vanillin oak layers over the spicy fruit and lingers into the long finish.
Enhanced by 17 months aging in carefully selected barrels, this food-friendly Sangiovese is an ideal match with melon wrapped prosciutto, panzanella salad, brick-oven pizza, spicy roasted chicken, your favorite Italian meal, and more. Salute!
November 2012 Update: A few years of bottle aging have enhanced and deepened the aromas and flavors, fully integrating the wine and giving it a mature richness. This wine could age another year or two, but is also delicious now especially when decanted.
In 1990, we were delighted to find Sangiovese inter-planted in our old Zinfandel vineyard. We used cuttings from those old Sangiovese vines and six other distinct selections of Sangiovese to plant our Acorn Hill block. We interplanted two other Tuscan grapes that are traditionally blended with Sangiovese: Canaiolo (for color) and Mammolo (for aroma).
We attribute the “Italianate” quality in our Sangiovese to both to our cool Russian River Valley climate and that we field blend and co-ferment multiple clones of Sangiovese along with Canaiolo and Mammolo. Our location seems to be at the edge of the grapes’ comfort zone, but that assures that we get well-developed flavors without any overripe character. The quality of the wine also reflects our hands-on attention to the sustainably farmed vines.
2007 marked our 14th Sangiovese harvest. We had mild summer weather, which was ideal for color and flavor development. Fog in September extended the growing season as the grapes slowly ripened until harvest. After a three day cold soak to extract skin color, we added Brunello yeast to start fermentation. On October 22, we pressed the wine to Bill’s careful selection of barrels that complement the delightful but subtle flavors of our Sangiovese field blend.
October 4, 2007
Brix at Harvest:
Aged for 17 months in 57% Hungarian, 36% American, and 7% French oak barrels; 38% new oak
May 20, 2009