A foundational grape for Chianti, Brunello di Montalcino, and many of Italy’s great Super Tuscans, Sangiovese has long had a place at the table in the Old World. This was one of the first varieties planted in the late 1960s by Clint “Doc” McPherson, who had a hunch that a warm climate grape such as Sangiovese could do well in the Texas High Plains. Reminiscent of the rolling hills of Tuscany, but decidedly reflective of the Texas terroir, this wine offers aromas of ripe dark cherry, dark plum, and boysenberry framed by dusty earth, powdered cocoa, and dry, savory herbs. The palate reveals an elegant structure with gentle grip and a long, savory finish.
|Wine Style||Red Wine|
|Appellation||Texas High Plains AVA|
|Sugar||Brix at Harvest: 24.0|
|Aging||14 months in French Oak|
|Fermentation||5 days � pressed out|