(62% Sangiovese, 28% Cabernet Sauvignon, 10% Syrah)
Columbia Valley, Washington
Two outstanding Sangiovese vineyards provide the foundation for this bright, fresh wine. Candy Mountain Sangiovese, planted in 1998, is grown in a warm area of the Columbia Valley adjacent to Red Mountain and yields fruit with dark, ripe cassis aromas and flavors. Conditions are slightly cooler in the Yakima Valley, giving Boushey Vineyard Sangiovese, planted in 1993, its bright, lively character. Cabernet Sauvignon from Stone Tree Vineyard (Wahluke Slope) supplies backbone. Bacchus Vineyard Syrah, grown east of the Tri-Cities, adds elegance and heightened color.
Hand-harvested grapes were crushed, then using a technique known as saignee, 5-10% of the juice was removed from the tank to enhance extraction before beginning an extended maceration of 30 days on average in small two-ton tanks. The process provides for optimal extraction and broadens the mid-palate. The wine was aged 18 months in French oak barrels (55% new).
94 points – Jeb Dunnuck