Walla Walla vintner Ron Coleman shortened the cold soak from 72 hours to 48 hours and moved from Candy Mountain to Red Mountain in 2010 for this all-Sangiovese bottling, which also taps into Blue Mountain Vineyard (20%) in the Walla Walla Valley. The nose offers hints of black cherry, toasted oak, thyme, ground savory and a stroll through the alley of a spice souk. There’s a big entry of cherry-skin tannins backed with rich dark cherry and strawberry. It wouldn’t be a true Sangiovese without an abundance of food-friendly acidity, and the finish of pomegranate and cranberry makes this ideal company for a slab of lasagna or osso buco.
Production: 200 cases
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