The frame of this red blend is Sangiovese, so it is no surprise that aromas and flavors of spice, pomegranate, cranberry, plum and raspberry dominate, with touches of orange rind and brown sugar highlighted by elegant tannins with a rich, full mouthfeel and a lingering finish. Perfect for roasted meats, stews and roasted root vegetables, this will prove to be a real crowd pleaser.
Located 17 miles northwest of the winery, Knights Valley vineyard is approximately 600 acres, and has rocky, well-drained soils that are perfectly suited to Bordeaux varietals.
Vineyard lots are carefully segregated to allow each lot to be evaluated for inclusion in these limited release wines. Fruit is fermented in small stainless tanks, undergoing 100% secondary malolactic fermentation prior to extended aging for 16 months in a mixture of French and American oak, including 20% new French Oak.
The 2016 Knights Valley harvest was early, with a mostly normal yield of exceptional quality fruit throughout the state. A relatively even growing season followed welcome winter rains that helped to alleviate the drought. Temperatures cooled down mid-September, providing a welcome seven to ten-day break in between harvesting white grapes and red grapes. Overall, yields were down from the long- term average, with wine quality exemplary.