The 2009 Sangiovese is comprised of 82% Sangiovese and 18% Cabernet Sauvignon. Both varietals came from the Windsor Oaks Vineyard located in Sonoma County, in the rocky foothills and beach lands overlooking the Russian River Valley. The vines were planted in 1997 and are cane pruned on a vertical trellis system. The fruit was hand harvested on 10/1/2009. Upon arrival to the winery, the grapes were de-stemmed, crushed and transferred to a 5 ton open top fermenter. The must was allowed to cold soak for 24 hours and then inoculated with BM45 yeast and fermented. Primary fermentation lasted 14 days in which the must received 2 to 3 punch downs a day until 3 brix, and then tapered down to 2 a day until completion. The wine was then pressed of into 30% new French Oak barrels and the rest 2nd and 3rd year where they aged for 18 months.
On the nose, red cherry, spice, clove and leather. On the palate, red cherry, raspberry, spice, and a bit of earthiness. The wine finishes with soft, well integrated tannins.
When asked what he would pair it with for a last meal, Ken replied “Grilled sausage and onions on a baguette, Yum!”