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2008 Sangiovese

2008 Sangiovese

Picked in early March and has been wild yeast fermented in a mixture of older seasoned barrels and puncheons. Fermentation happened gradually through March at even temperatures to assist with a fragrant and savory example of the variety, the wine was bottled in mid February 2009 holding on to fresh lifted primary fruit aromas of cherry and dry herbal notes a medium bodied palate is underscored by savory tannin and fresh acidity.

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Cooked and Bottled in Brunswick