Tasted at the winery. Fermented in the Ripasso method gives this wine a much more fruit forward palate than normally expected from Sangiovese. A nose of scorched earth, and blueberry, give way to a toasty, dried fruit palate, with the earthiness you would expect from this varietal hitting the back of your palate. Not what I was expecting from this varietal or this winery, but excellent.
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10/5/2013 - Cabfish wrote:
Not many Sangiovese in napa Calistoga. It's worth the trip
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6/30/2012 - House72 wrote:
Wine felt acidic and not approachable at first. Paired with pasta this wine showed what it is. Perfect wine to go with some light pasta.
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4/28/2012 - cawineaux wrote: 89 Points
Tasted at the winery. Fermented in the Ripasso method gives this wine a much more fruit forward palate than normally expected from Sangiovese. A nose of scorched earth, and blueberry, give way to a toasty, dried fruit palate, with the earthiness you would expect from this varietal hitting the back of your palate. Not what I was expecting from this varietal or this winery, but excellent.
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