How did Myles Anderson celebrate his latest retirement from Walla Walla Community College’s viticulture and enology program? With a summer trip to Italy. That’s one example of the love he and co-owner Gordy Venneri have for Italian-themed wines and cuisine, and their Super Tuscan-style blend of Sangiovese (50%) from Kiona and Dwelley vineyards with Cabernet Sauvignon from venerable Sagemoor Vineyard. It’s a classic barrel-influenced red from their iconic red barn, opening with cordial cherry, blackberry, tar and leather. There’s maturity and elegance to the drink of blackberry throughout, along with cherry, cassis, dark chocolate and Swisher Sweets cigar. Raspberry undertones give it food-friendly acidity, and it comes with a late sweep of tannin. While this vintage is no longer available at the winery, it can still be found at some fine restaurants and wine retailers. They suggest serving it with buttered spaghetti tossed with marinara and meatballs, and it also can be enjoyed with Eggplant Parmesan.
Production: 250 cases