Il Granaio 2018, Super Tuscan style Sangiovese blend
Super Tuscan style blend
Il Granaio (Italian for The Barn) is our bottling of a "Super Tuscan" style wine; Sangiovese blended with nontraditional varietals. Our 2017 Il Granaio is 75% Sangiovese, 15% Merlot, 6% Cabernet Sauvignon, and 6% Cabernet Franc. The wine was barrel aged for 26 months to integrate the varietals and add depth. Though ready to drink in the near term, its rich, ripe flavors will reward further cellaring.
Dry Creek Valley
23.74 (at harvest)
25 months in 27% new French oak barrels, 73% 5-12 year-old neutral oak barrels
Subtle aromas of earth and minerality mingle with a mix of dark fruit, notes of spicy cedar and traces of eucalyptus. A smooth entry and mouthfeel are staccatoed with just the right amount of spice and mouthwatering acidity, which frame flavors of cherry, plum and a mixture of red and dark berries. The long finish highlights Bing cherry and a hint of dark chocolate amid the luscious acidity.
Each spring, Jamie and I assess the previous vintage of Sangiovese and begin the process of deciding the blend for that year’s Il Granaio. In blending, we are guided by two simple rules—capture the essence of the Sangiovese variety from that vintage, and build on its core characters, to assemble the juiciest, most complex wine possible. The blending varietals and percentages will vary for each vintage. For the 2018 Il Granaio, we combined 25% Bordeaux varietals—Merlot and Cabernet Franc—with 75% Sangiovese from the Teldeschi Vineyard in Dry Creek Valley to achieve the wine that we were seeking. We are pleased with the result, and think you will be, too.
Our Il Granaio Sangiovese began with the 2000 vintage when Jamie convinced me that we could create a Sangiovese blend juicy, spicy and exotic enough for the “Super Tuscan” moniker (Sangiovese blended with non-traditional varieties). The wine quickly developed a following, and we’ve produced the Il Granaio Sangiovese every vintage since.
Food Pairing Notes
This food-friendly wine will pair with everything from steakhouse pasta sprinkled with blue cheese to buttermilk-brined pork chops served with red cabbage slaw.