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2017 Sangiovese Coquelicot Vineyard

2017 Sangiovese Coquelicot Vineyard
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$29.00
 
SKU: 17SGV

5 barrels made

U.S.D.A. Organic No Sulfites

This is our first offering of Sangiovese from Coqulicot.  The low valley planting is well suited to Sangiovese as it stays cold through the morning but gets very hot in the afternoon. This combination produces fully ripe fruit with well balanced natural vibrance and acidity. This is a classic example of Sangiovese with rustic, fruity, jammy aromas and ripe, juicy berries, and dark spices. It is weighty on the pallet, fruity, and full bodied. The flavors are charming, medium-long with notes of cassis, blackberry, raspberry, raspberry jam, toasty oak, and black pepper finish with soft long tannins.

Wine Specs
Vintage
2017
Varietal
Sangiovese
Appellation
Santa Ynez Valley
Vineyard Designation
Coquelicot Vineyard
Harvest Date
11-14-2017
pH
3.45
Aging
French Oak, 20% New
Alcohol %
13
Wine Profile
Tasting Notes
Rustic; fruity, jammy aromas of ripe juicy berries, dark spices. It is weighty on the pallet, fruity full bodied. The flavors are charming, medium-long with notes of cassis, blackberry, raspberry, raspberry jam, toasty oak, and black pepper finished with soft long tannins.
Winemaker Notes
This is our first offering of Sangiovese from Coqulicot. The low valley planting is well suited to Sangiovese as it stays cold through the morning but gets very hot in the afternoon. This combination allows the fruit to fully ripen while also developing plenty of personality. Though Sangiovese needs some heat, too much and it easily turns to raisons. This combination produces fully ripe fruit with well balanced natural vibrancy and acidity. This is a different kind of Sangiovese than classic produced in Italy which is often made to be rustic, intense, brooding and tannic, taking 15+ years to come into balance. It is fresh and vibrant with a hint of the tannic grip that Italian wines are known for. 2017 was a warm drought year expressing more intensity than Santa Barbara County fruit normally captures. This fruit was hand picked, cold soaked for 3 days, fermented for 14 days on its skins with wild yeast, and aged for 10 months in neutral French oak prior to bottling. No filtering, fining or other ingredients.