The majority of the fruit for our 2017 Tank 12 was from New Mexico, and a small amount from Cochise County, AZ. The Dolcetto was brought in from Mimbres Valley, NM on August 24th and 25th, 2017. Each lot was immediately destemmed, crushed and inoculated on the same day the lots were delivered. Fermentation was started on September 16th for 14 days where it was then put into tank until it was bottled on February 9th, 2018.
Our favorite pizza wine is back, specially crafted to pair with red sauce and herbs. A restrained nose of wood smoke and red fruit carried into the palate, where a cherry core is bolstered by smoke and orange peel with dusty, rustic tannins. This blend of 67% Dolcetto, 14% Montepulciano, 13% Aglianico, 5% Graciano, and 1% Lemberger is perfectly suited for Italian cuisine.
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