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The 2019 season had an interesting mix of conditions to say the least! We had a lot of rain in March and in May, fire in October with evacuations and power outages, other than that the quality was spectacular! The only grapes not harvested before the fire started was our small block of Montepulciano, but we managed to harvest before the fire became more serious. Otherwise the growing season was relatively mild and long without any heat waves or other surprises. The crop yields were lower than 2018 and the quality was high. There are two different ways to make Rose out of red grapes: one is to make it as if the grapes were white by pressing them immediately after harvesting and fermenting the juice only; the other way is called saignee or “bleeding” the juice from the fermenters prior red wine fermentation. In 2019 we harvested the Sangiovese grapes from the older block 601 about 10 days before the red wine harvest. After immediate pressing of the juice and settling the fermentation took place in stainless tank at very low temperature for a long time to preserve more of the delicate and exuberant aromas of young Sangiovese. Post fermentation, portion of the wine was aged briefly in neutral oak barrels and small stainless barrels. The flavor profile of our Rosato di Sangiovese is amazing –guava, peach, apricot and water melon followed by touch of Asian spices and a hint of rose petals. The mouth feel is viscos with slight sweetness, bright acidity, juicy and refreshing. Enjoy this wine well chilled with or without food, it will be equally satisfying. Cheers.
Our 2018 Sangiovese was made mostly from the new 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 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. 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. Sangiovese is one of the most food friendly grape varietals and has a special affinity to dishes based on tomatoes and tomato sauces. Cheers!
Montepulciano, an important grape variety from Central Italy, was planted on our Estate fourteen years ago but it was only 4 rows of vines. We liked it so much that 8 years ago we planted additional 1.5 acres of the certified Italian clone VCR 10. We found out that this variety is late ripening, even later then the Cabernet Sauvignon. There are currently less than 10 tons harvested of this variety in Sonoma County. It is the grower’s variety-with its beautiful and perfect, dark berried clusters, uniformly hanging from the vines. The 2018 is our second year of updated line of more upscale and unique blends under the Trentadue label. This is a truly winemakers blend of all handpicked barrels all made from the young vines. Honoring the Trentadue family heritage and traditions we offer you this classic Italian variety. The wine is deeply colored, with intense blueberry and plum aromas, solid tannins and firm acidity.