2023 Dry Creek Sangiovese 750ml

Vineyard Source: Our Dry Creek Mountain Vineyard lies from 400 to 600 feet in elevation on the eastern side of Bradford Mountain. This exposure prevents the vineyard from baking in the intense heat of the afternoon sun, translating into lower Brix and higher acid at maturity. The soil on the property is an iron-rich deep-red Boomer loam derived from metamorphosed basalt. Block eight is a UCD clone planted in 1994 and block 13 is a Martin Brothers’ selection planted in 1995.

Vintage 2023: A wet winter followed by a cool spring and summer allowed clusters to size above expectations. Continued moderate temps in late summer and early fall resulted in slow ripening and a harvest that was a month later than 2022, with moderate acid, and fresh flavors. Unlike 2023, we had no heat waves, and even the exposed portion of the Sangiovese terraces remained unscathed by the sun. We harvested our two and a half tons of Sangiovese on the morning of September 23, at an average 23.3 o Brix, TA 0.62 g/100 mL and pH of 3.58.

Winemaking:  The Sangiovese was sorted and destemmed, then pumped into a stainless steel tank as whole berries. A blend of non-saccharomyces yeasts was added upon receipt, then the saccharomyces population was allowed to grow naturally. Cap management was gentle, and fermentation was cool. The Sangiovese was pressed at dryness, and inoculated for ML fermentation. The wine was settled, racked into barrels, and aged for 9 months on lees in French oak barrels, 14% of which were new.

Tasting Notes: Our 2023 DCM Sangiovese is translucent red garnet in the glass, it’s a tour de force of vinous mimicry; Cherry Danish, hibiscus, red ginseng, Assam tea, tobacco, and sprig of thyme.  By mouth it offers both fruit and savor, with notes of red currant, lavender, warm butter and almond paste. Texturally it is bright, seamless, and delicately poised. (Tasted 11/1/24

Variety

99% Sangiovese & 1% Nero d’Avola

Vineyard Location

Dry Creek Mountain Vineyard Block 8

 

Harvest Dates

September 23, 2023

Brix at Harvest

Average: 23.3°

 
Alcohol 12.7%

pH 3.47

Titratable Acidity (TA) 0.55 g/100 mL

Residual Sugar 0.03%

 

Length/Type of Aging

9 months on lees in 60-gal oak barrels.

Oak Types

14% new French barrels by Colbert

 

Bottling Date August 28, 2024

Number of Cases 156

Vegan