One of Washington’s largest offerings of Sangiovese continues to rank among the most delicious, and it begins with some vineyards that co-founders Myles Anderson and Gordy Venneri nurtured relationships with prior to selling their winery to Scott and Nici Haladay in early 2017. This blend of venerable Sagemoor (33%), historic Seven Hills (26%) and Kiona (24%) includes contributions from Cut Bank Estate and a third Walla Walla Valley site – Los Oidos. A span of 15 months in a barrel program dominated by neutral oak gives this youthful approach with dark cherry, raspberry and plum, picking up a rub of rose petal. There’s depth and brightness to the structure, backed by deliciously sandy tannins and a nibble of Graham cracker that combine for a remarkably long finish that’s capped by a food-friendly crunch of bramble.
Production: 1,007 cases