The Blood of Jove

That’s right, sanguis Jovis, or Sangiovese. There’s your Latin lesson for today, but let’s not over think this too much. There’s too much about Sangiovese to just enjoy.

First, the color. Sangiovese wears a number of coats, but it will typically have more of a garnet rather than purple hue. It’s certainly the case for the ’08.

Second, the aroma. It’s garnet, too (if aromas had color), with red fruit—cherry plus a little strawberry—and a bit of an orange overlay. There’s a whiff of spice, too—maybe some nutmeg or one of the other brown spices.

Third, the flavor. Red cherry is back but, this time, with some cola to darken it. The orange is back, too, but this time, it’s a twist rather than the juice. It’s tart enough to refresh the palate with rich food but wouldn’t clash with a bright tomato sauce.

And, last but certainly not least, food. Sangiovese is Italian to the core and begs you to mangia. Start with an appetizer of rich, salty cured meats drizzled with olive oil. Maybe some olives, too, now that you mention it. Then, bring on pizza, pasta, or anything with a tomato-based sauce. One of our favorites is lasagna made with tofu instead of pasta for a rich, nutty taste (yes, it’s a little different, but try it some time). Something more? Maybe Osso Bucco or braised lamb; definitely, more tomatoes. If you think we’re talking more about food than the Sangiovese itself, you’re almost right; it’s definitely a wine that begs for food, central to our philosophy that wine should make a meal better and that a little food should make a wine sing.

Technical Data:

Appellation: Lake County
Blend: 100% Sangiovese
Alcohol: 14.1%
Acidity: 0.5 g/100 mL
Residual Sugar: < 0.1%
pH: 3.65
Malolactic Fermentation: Complete
Barrels: 1, 2, and 3 year old French oak
Harvest Date: October 13, 2008
Bottling Date: August 23, 2010
Release Date: October 31, 2010
Total Production: 167 Cases
Price: $20