2022 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 2022: The growing season was practically perfect until the Labor Day heat wave. A few of the vines in the terraced block eight experienced minor shrivel, but most of the DCM Sangiovese was unscathed. We harvested our two and a half tons of Sangiovese during that heat wave, on the morning of September 5, at an average 25.1 o Brix, TA 0.67 g/100 mL and pH of 3.45.
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 17% new French oak barrels.
Tasting Notes: Our 2022 DCM Sangiovese is limpid red garnet in the glass, with aromas of pomegranate, orange peel, sweet pea, hibiscus, and sandalwood. The flavors echo the aromas and add raspberry and light roast coffee and licorice root finish. Texturally it is lithe, supple, and edgeless, with a lingering, fresh, polished finish. (Tasted 7-31-23)
99% Sangiovese, with 0.5% each Malbec and Nero d’Avola
Dry Creek Mountain Vineyard Blocks 8 and 13
September 5, 2022
Brix at Harvest
Titratable Acidity (TA) 0.59 g/100 mL
Length/Type of Aging
9 months on lees in 60-gal oak barrels.
17% new French barrels by Colbert
June 29, 2023
Number of Cases 150