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2009
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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.5 pts. and median of 93 pts. in 13 notes) - hiding notes with no text | | | Tasted by danielbleier on 9/14/2018 & rated 90 points: Heavy wine, with flavors of cassis, bitter cherry, and licorice. Nose adds some grilled herb but also a bit of heat...forceful, but not unpleasant. (995 views) | | | Tasted by Stevere on 7/22/2018 & rated 94 points: The name is appropriate for this heavy duty wine. A predominance of Syrah, boosted by Cabernet Sauvignon, this wine has powerful blueberry, blackberry, cassis, and leather flavors. It is drinking great right now. (1029 views) | | | Tasted by Quiet Lion on 12/2/2017 & rated 92 points: Pop and pour. Thick, broad-shouldered blend. At this stage in its life the Cabernet overpowers the Syrah and while it's tasty it's not hitting my sweet spot. Perhaps more bottle age will help but I don't usually love Cab-Syrah blends. (1317 views) | | | Tasted by cadamson on 2/21/2016: Not scoring it, drank right after travel with it, and it showed. Lots of dark fruit, but seemed quite stiff. (1773 views) | | | Tasted by Sennma on 11/27/2014: Lots of potential here but think this needs at least 3 years in the bottle to come together...put these in back of the cellar. (2186 views) | | | Tasted by Lessthanzero on 11/11/2014 & rated 92 points: You either like this or you don't, and I do. Hammerhead type of wine, but clearly defined. Medium to high acidity, with still noticeable tannins. Nose has dark fruits, a little red, and a little too much plum, whch could be confusing for fire-starters. (1904 views) | | | Tasted by sbfireman on 11/7/2014 & rated 94 points: Still young - not awkward but shoes aren't a perfect fit yet either. The leading nose is followed (but with time - think some hours) by leather, bacon fat, meat. Characteristic SBC syrah. All in. Give a few more years and be handsomely rewarded (1731 views) | | | Tasted by bonedocnine on 12/8/2013 & rated 93 points: Very much in the vein of sanguis with ripe bold flavors that were perfect with the outside temps approaching -26 F. Perfect accompaniment for the Tuscan bean soup. Another great effort... (2383 views) | | | Tasted by Drankthewholebottle on 7/28/2013 & rated 93 points: Really nice strawberry red color. Sweet fruit, spice and pepper on the nose and palate. Could use a few years to integrate more but a real pleasure to drink now. Paired well with a Santa Maria tri-tip. (1982 views) | | | Tasted by jlaws7lh on 5/22/2013 & rated 94 points: Open and decanted at 9 am. First tasted at 7 pm with a porterhouse. This wine was amazing, as I find all Sanguis wines to be. They just seem to get my palate. :) Wonderful nose of red fruits. Flavors of red fruits, tobacco, leather, and earth. Delicious! (1598 views) | | | Tasted by Pikkle on 1/11/2013 & rated 92 points: - Crimsom color and aromas of blackberry, cloves and rose. (2085 views) | | | Tasted by kstoddard on 11/28/2012 & rated 90 points: Sanguis Dinner with Mattias Pippig (Cowboy Ciao): Ruby color. Blackberry with some red berry notes. Tastes of blackberry and earth. Soft finish. (2376 views) |
| By Josh Raynolds
Vinous, November/December 2013, IWC Issue #171
(Sanguis Gravity Red Wine Santa Barbara County) Subscribe to see review text. | By Jeb Dunnuck
JebDunnuck.com, Issue #12 (6/23/2012)
(Sanguis Gravity) Login and sign up and see review text. |
NOTE: Scores and reviews are the property of Vinous and JebDunnuck.com. (manage subscription channels) |
| Sanguis Producer website2009 Sanguis GravityBlend: 68% Syrah, 26% Cabernet Sauvignon, 4% Viognier, 2% Roussanne
Aged 33 months in Barriques, 300L Hogs Head & Cigarre Barrels, 30% new / 70% usedRed Blend.USAAmerican wine has been produced since the 1500s, with the first widespread production beginning in New Mexico in 1628. Today, wine production is undertaken in all fifty states, with California producing 84% of all U.S. wine. The continent of North America is home to several native species of grape, including Vitis labrusca, Vitis riparia, Vitis rotundifolia, and Vitis vulpina, but the wine-making industry is based almost entirely on the cultivation of the European Vitis vinifera, which was introduced by European settlers. With more than 1,100,000 acres (4,500 km2) under vine, the United States is the fourth-largest wine producing country in the world, after Italy, Spain, and France.California2021 vintage: "Unlike almost all other areas of the state, the Russian River Valley had higher than normal crops in 2021, which has made for a wine of greater generosity and fruit forwardness than some of its stablemates." - Morgan Twain-Peterson Central Coasthttp://www.ccwinegrowers.org/links.html
http://www.discovercaliforniawines.com/regional-wine-organizations/
http://beveragetradenetwork.com/en/btn-academy/list-of-winegrowers-association-in-central-coast-california-274.htm
Central Coast AVA Wikipedia |
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