2018 Acorn Hill Alegría Vineyards

Tasting Notes

Complex aromas of toasty oak mingle with ripe cherry, blackberry, and just a whisper of new leather. The velvety entry glides into a fusion of flavors wrapped in creamy mocha-laced oak. Juicy cherry, vine-ripened boysenberry, and blueberry fill the palate, as a hint of orange zest appears along the sides. The well-integrated structure remains tucked just behind the delicious flavors, contributing support and a bit of brawn. A touch of brightness appears as the wine hits the finish, adding to the overall elegance and sophistication of this distinctive blend.

Winemaker's Notes

Combining the vibrancy of Sangiovese and the structure of Syrah from vines we planted in the rocky, clay-loam soils of our hillside in 1991 and 1992, this is our 11th vintage of Acorn Hill. 2018 was cooler than 2017, so harvest was later. We hand-harvested the Syrah (with Viognier) on October 12 and the Sangiovese (with Canaiolo and Mammolo) three days later. We kept the crushed grapes cold for three days to let enzymes extract flavors and aroma before fermentation began with native yeasts and added Syrah and Brunello yeasts. As primary fermentation neared completion, we combined equal amounts from the two lots. The blended wine finished primary and malolactic fermentation in barrel. Acorn Hill aged in barrel sur lies for 18 months before bottling. Medium-long toast barrels, selected for their ability to bring out a minerally, linear character, added structure with notes of vanilla and spice. To ensure full integration and smoothness, we held this limited production reserve wine for 33 months in bottle before release.

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