Deep maroon in color. Aromas of sour and black cherries, boysenberry, oregano, and clove. Sweet, welcoming fruit flavors up front are followed by a rustic tannic structure and weighty tobacco spice finish.
Montepulciano, originally from central Italy, tends to pair well with the traditional hearty dishes of central through southern Italy, including Bolognese sauce, cheesy pasta dishes and pizza. It is one of the few grape varietals considered to pair easily with cooked tomato sauces. It is always a good idea to pair Montepulciano with rich, fatty foods and meats because this wine has the acidity and tannin to balance with those foods. Rack of lamb is another recommendation weâ€™d love to try.
95% Montepulciano, 5% Petite Sirah. We fully destemmed the grapes before sending them to tank, as the stems were not lignified (fully woody) and would have added too much astringency to the wine. Before fermentation we bled off a portion of the grape juice, thus concentrating the skin to juice ratio for a bigger style of wine. We co- fermented the Montepulciano with a small amount of Petite Sirah harvested the same day from a neighboring vineyard, giving a little boost of color and tannin to the wine. Fermentation took 10 days, after which the wine was pressed down to barrel to age.
Aged for 18 months in 50% American medium plus toast oak, and 50% neutral oak.
150 cases produced