Retired educator Doug Simmons, one of the early graduates of Walla Walla Community College’s winemaking program, continues to produce one of the Northwest’s top examples of Sangiovese, thanks in part to his relationship with Blue Mountain Vineyard. The nose brings hints of high-toned red fruit such as raspberry, red currant and cherry while picking up notes of crushed oregano and macaroon. There’s a match on the palate with shiny acidity up front and mild tannins tucked nicely in the back. This winter, it received a silver medal at the 2014 Capital Food and Wine Festival Wine Competition. Later in the spring, it earned at gold medal at the Walla Walla Valley Wine Competition.
Production: 164 cases