To achieve true flavor maturity and to balance its naturally high acidity, Sangiovese is picked riper than Cabernet. This year, average harvest sugar was 27.1 Brix. Fermentation occurred in shallow, open tanks which were drained and pressed after a 12-day maceration.This wine averaged 16 months in French oak barrels. Twenty one percent were new. French oak accounted for 92 percent of the total and American oak for 8 percent. The quality of our vineyard site on Soda Creek and the character of our clones allow us to produce a rich, flavorful blend

"Aromas and flavors of plums and pinewood, with a mineral underlay. Medium-bodied, with fine tannins and hints of vanilla and citrus coming through on the finish. Drink now. 1,500 cases made. 86 points" Wine Spectator

"Tight bead of peppery black fruit and flowers on the nose and palate. Medium-bodied, with a crisp finish. Drink now. 18,300 cases made. 84 points" Wine Spectator