Montepulciano-Sangiovese 2019
Inspired by the great Tuscan wines, our offering melds the elegance and beautiful high-toned fruit of Sangiovese with the brooding dark fruit and rustic charm of Montepulciano while showcasing the dramatic influence of our Dry Creek Valley home. The Wine With a beautiful dark purple center which fades out to a bright ruby rim, this wine speaks Italian with an American accent. Blackberry, boysenberry and plum lead the way and are followed by classic notes of tobacco leaf, blackberry and a hint of dill from the Montepulciano. These flavors are then married with red cherry and tomato leaf hints from the Sangiovese. The acid and tannin are both just north of medium to hold the wine together with a light grip. There is a rustic charm to this wine, but it also remains fresh, high toned, and polished.
Composition
58% Montepulciano 42% SangioveseVineyard
Wine Creek Ranch / Mountain View RanchAlc. %
14.5%| Organic | Yes |
|---|---|
| Sustainable | Yes |
| Closure | N/A |
| Bottle Size | Standard |
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Quivira Vineyards & Winery
Quivira Vineyards’ is a leading producer of Zinfandel, Sauvignon Blanc and Rhone varietals, built upon intentional winegrowing and a thoughtful commitment to sustainable and organic farming. Quivira’s philosophy is driven by the seamless vision of quality shared between winemaker Hugh Chappelle and vineyard manager Ned Horton. Together, they have integrated the vineyard and winery where farming practices are optimally aligned with the desired characteristics of the finished wine.
The winemaking style at Quivira emphasizes balance and transparency of terroir utilizing thoughtful low-input winemaking to produce wines that proudly showcase their varietals and origins. In crafting these wines, Hugh uses a light touch when working with the raw materials. This is not a hands-off approach, it simply means that manipulation is intentionally and thoughtfully minimized to only those operations the wine truly needs. In fact, it requires even more engagement via more frequent observation and tasting to best know when and when not to intervene. Hugh likes to develop complexity by judiciously using a few techniques: blending, co-fermentation, phased harvesting and barrel aging - both oak and acacia wood.
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