2003 Sangiovese

To be released December 2004

Variety: 100% Sangiovese

Harvest: 2003 will be recorded as the warmest vintage on record in the last 20 years and, for quality, this was good news! A mild, cool spring helped the vines recover from some slight winter injury in October of 2002. July and August were extremely warm, keeping berry size and cluster weights down, which produced lower yields. These conditions resulted in vibrantly fruity whites, and deep, rich extraction in the reds. A one-day rain in early September brought with it cooler weather, extending harvest and hangtime for improved fruit flavors and intensity.

Technical: The Sangiovese was harvested beginning in mid- September and finished the first week of October. Average composition was 22.9% Brix, 3.48 pH and 0.54grams/100ml acidity. Plan to bottled approximately 96 cases December, 2004; 3.5 pH, acid 0.61 g/100ml, 13.5% alcohol by volume, <0.2% residual sugar

Description: New to our lineup, the Yakima Valley Sangiovese is a beautiful dark ruby color and medium-bodied. Aromas of dried rose petal and red licorice predominate. It is very fruity in style, and exhibits strawberry, cherry, and plum flavors in great depth. The acidity is nicely balanced and the tannins are ripe and smooth.

Vinification: This lot was hand harvested ripe and gently crushed into a one-ton stainless steel fermenter. It was transported at 34 F for 5 days to Maine. Upon arrival on September 22, 2003, the must was inoculated with yeast and punched down by hand during fermentation to maximize fruit extraction. When fermentation was complete the must was pressed. The wine was then racked to small French oak barrels, with approximately 30% new oak, and was barrel aged 12 months with four rackings. The final blend was bottled unfined and unfiltered to preserve its natural flavors.