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2004 Sangiovese

Retail $23.00

Variety: 91% Sangiovese, 9% Cabernet Sauvignon

Every September, we ship empty portable stainless-steel fermenters to our growers. When they arrive, the grapes are hand picked, hand sorted and crushed. The must is put into our tanks, chilled and shipped in refrigerated trucks to Maine. This 4-6 day long cold-soak extracts color and flavor from the skins of the grapes but extracts very little tannin. This is one reason our Red wines have great complexity and flavor yet are quite smooth and approachable.

Description: 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 is hand harvested ripe and gently crushed into a one-ton stainless steel fermenter. It is then transported at 34 F for 5 days to Maine. Upon arrival on the must is inoculated with yeast and punched down by hand during fermentation to maximize fruit extraction. When the desired tannin level is reached the must is pressed. The wine is then racked to small French and American oak barrels were it finishes primary (sugar to alcohol) fermentation under goes secondary (malo-lactic) fermentation and is aged. The final blend is bottled unfined and unfiltered to preserve its natural flavors.