In the heart of Alexander Valley, our estate vineyards have cultivated another fantastic vintage of this winery favorite. The 2022 vintage is a testament to the dedication and artistry that goes into crafting wines that captivate the senses. We’ve got you covered on everything you need to know about the new vintage as well as recommendations on how to enhance your experience outside of the wine glass.

2022: Notes on the Vintage

According to the National Integrated Drought Information System, the year 2022 was the driest year to date in the last 128 years. Here at Trentadue we started the practice of “water deficit Irrigation” nine years ago and because of that and other vineyard management techniques our vines faired relatively well even during the heat wave in September. The good news is that we did not have fires in Sonoma County and the quality was very high across all varieties with notably smaller berry and cluster sizes, packing a stellar quality 2022 vintage. The yields, as one may suspect, were down about 18% compared to 10-year average with Zinfandel down almost 35%.  

Our 2022 Sangiovese was made entirely from the Block 602 Brunello Clone. The maturing vines have become more balanced and that affects the flavor profile of our Sangiovese in a very positive way. The dry weather and the precise timing of irrigations (or lack of) decreased the berry size of the Sangiovese significantly and that contribute to more concentration and intensity in the wine. This vintage was bottled without fining, which allows for the brilliance of the varietal to shine through without obstruction, and is vegan.

In addition to the consistent Asian spices, dried cranberries, and bright cherries now we see deeper and more complex aromas and flavor of dark stone fruit, blackberries and cassis. The wine is darker and more focused and sophisticated. The oak aging added additional aromas of vanilla, maple, toast and a hint of cinnamon to the already spicy and complex wine.  The mouth feel is also typical for Sangiovese-bright acidity, soft tannins, medium body and a medium long but juicy finish.

Pairing Recommendations: Sip & Savor with Sangiovese

Sangiovese is one of the most food friendly grape varietals and has a special affinity to dishes based on tomatoes and tomato sauces. This polenta-based Chicken Parmesan recipe created by Catelli’s, a Geyserville favorite, is the perfect pairing with this traditional Italian varietal.

4 boneless, skinless chicken breasts
1 bunch fresh basil
1 bunch fresh Italian parsley
3/4 cup olive oil, divided
12-15 cloves garlic, divided
1 cup all purpose flour
4 eggs
2 cups panko
¼ cup granulated garlic
2 cups polenta
¼ cup marscapone
¼ cup grated smoked mozzarella
2 cups grated parmesan, divided
½ tsp crushed red pepper
1- 28oz can crushed tomatoes
1 cup burrata
Salt & Pepper to taste

For the marinade: Pound or butterfly chicken breasts to about 1/2-inch thick.
Blend basil, parsley, olive oil, garlic, salt and pepper in a blender.
Pour over the chicken in a bowl and let marinate 15 minutes at room temperature, or up to overnight refrigerated.

For the breading: Bring oil to 350 degrees in a deep fryer or preheat the oven to 450 degrees F.
Stir together the flour and salt in a shallow bowl, then beat together the eggs and 1/2 cup water with a little salt and pepper in another shallow bowl. Stir together the panko, granulated garlic and salt in a third shallow bowl. Dredge the chicken in the flour first, followed by the eggs, then the panko.
Fry until the chicken floats, about 3 minutes, or bake until cooked through, approximately 10 minutes.

For the polenta: Bring 10 cups water to a boil in a saucepan, then stir in polenta and lower the heat. Simmer, stirring regularly, until done, approximately 20 minutes. Stir in mascarpone, smoked mozzarella and Parmesan until the cheese has melted.
For Domenica's sauce: Lightly saute the garlic and crushed red pepper in the olive oil in a saucepan. Add the tomatoes and salt and simmer for 20 to 30 minutes.
Preheat the oven to 450 degrees F.
Scoop polenta into an oiled cast-iron skillet or other ovenproof dish. Put the chicken on the polenta, then ladle Domenica's sauce over top. Scoop on burrata and Parmesan, then bake until the cheese is melted, approximately 5 minutes. Finish with more Parmesan and chopped parsley.

You can find more information about this recipe online here.

The Art of Wine & Music: A Playlist for Your Tasting Journey

To complete the sensory experience, we’ve curated a playlist that resonates with the essence of our Sangiovese; a combination of upbeat and soulful songs with a touch of Italian classics. As you sip and savor, let the music elevate your senses:

We can’t wait for you to try this new vintage. Swing by our Geyserville Tasting Room and enjoy a splash in your tasting flight or snag some bottles in our online store to enjoy at home with our pairing recommendation and playlist! Be sure to share your experience with us on social media by tagging us in your posts @TrentadueWinery!