2015 Windsor Oaks Sangiovese 26MO
Making reference-level Sangiovese in California is a passion project that began for us many years ago after extended time spent in Italy. The grape’s full potential certainly hasn’t been realized in the US, but it is our strong belief that the conditions are present to make a rendition that competes with the very best in the world.
We have explored numerous sites around California and our favorite so far is a rocky knoll atop that Windsor Oaks Vineyard in the Chalk Hill AVA. There is a wonderful combination of adequate summer heat, cool mornings and evenings, and well-drained volcanic rock soils. We are generally able to achieve full ripeness at moderate levels of sugar with a gorgeous aromatic profile.
One of our favorite things about Sangiovese is the aromatic component. Often smelling of intensely pitched rose petals, strawberry, and a hint of high-toned spice or tobacco. It is naturally a high-acid grape, which makes it a versatile table companion in addition to being a good wine to age. The trick in both growing and making Sangiovese is to balance the high acids and tannins while maintaining freshness and aromatic elements.
We have been ecstatic with our 2015 version pretty much from the date of harvest. It was fermented in very small 2-ton stainless steel tanks at cool temperatures with daily punchdowns and pumpovers. We were extremely careful with extraction and the preservation of freshness during the fermentation process. There are two versions of this wine that spent 20 months and 26 months respectively in neutral oak barrels of a variety of sizes, ranging from 225, 450 to 500L.
This wine shows off the balance between deep fruit and a high-wire acidity act making extremely versatile and age worthy.