This famed Italian grape named for the southern Tuscan town is slowly gaining an audience with a handful of Washington state winemakers, and Wenatchee Valley vigernon Mike Scott etablished his Montepulciano near his Tempranillo. In many instances throughout Italy, Montepulciano is blended with Sangiovese. Not here. Instead, Scott swirls in Aglianico (15%) to help develop aromas of blueberry taffy, cordial cherry, fig and chalk. It brings the racy acidity one expects from Italian reds along with black currant and dark chocolate flavors. Robust plum skin tannins and a finish of Western serviceberry build texture. The Scotts enjoy it with a wide variety of foods, including poultry, lasagna, couscous with meat, Middle Eastern and Greek cuisine, flatbreads and an assortment of cheeses. And it’s delicious with Tuscan-style Beef Stew.
Production: 57 cases