TASTING NOTES

Aromas of currents, pie cherries, cigar box and zesty spice abound on the nose and give way to a burst of red current and cherry fruit on the palate.  The fruit is balanced by bright acidity which is characteristic of this Italian grape variety as well as by dusty tannins that help carry the fruit to a lengthy finish.  Drink with olive tapenade, cured meats and pasta.

 

GRAPE SOURCE

100% WHITE BLUFFS VINEYARD

 

AWARDS

“Double Gold”- Wine Press Northwest Platinum Judging 2013

“Outstanding” - Wine Press Northwest Magazine 2013

 

WINE MAKING NOTES

Harvest Date:  November 15, 2010

Brix:   23.0

Yeast:  BCS103

Fermentation:  Primary fermentation in stainless steel tanks with pump-overs performed twice daily until optimal extraction was achieved.  Malolactic fermentation followed in oak barrels for 2 weeks.

Barrel Maturation: 18 months in a combination of new and neutral French oak barrels.

Titratable Acidity: 0.64 grams/100ml

pH: 3.50

Alcohol: 13.3% by vol.

Bottled:  April 23, 2013

 

 

2013 Sangiovese

2010 Sangiovese

TASTING NOTES

Our 2013 Sangiovese is racing red in color which is termed “rosso corsa” when referring to the red color of Italian racecars such as Alfa Romeo, Maserati, and Ferrari.  Intense aromas of red currants, strawberry jam and maraschino cherries are prominent with subtle round notes of tiramisu filling the bouquet.  The palate contains bright acidity with soft and chewy tannins. The finish is soft and sweet leaving you wanting more.

 

GRAPE SOURCE

100% WHITE BLUFFS VINEYARD

  

 

AWARDS

“EXCELLENT” - WINE PRESS NW WINES UNDER $30

 

WINE MAKING NOTES

Harvest Date:  Halloween, 2013

Brix at Harvest:  23.1

Yeast: Saccharomyces cerevisiae, Zymaflore FX10 strain from the Laffort Company of France, who states that this is, “Yeast for red wine that is structured, elegant and in the ‘Grand cru' style.”

Fermentation: Yeast inoculation occurred after 24 hours of cold-soaking on the skins, the primary fermentation lasted for 21 days, then the wine was drained and the skins pressed to 100%  aroma neutral oak barrels for malolactic fermentation which lasted for 46 days.  Racking occurred once, two weeks after the completion of malolactic fermentation. The wines were matured in oak barrels for 18 months and topped with the best wine in the house every month.

Titratable Acidity: 0.68 grams/100ml

pH: 3.59

Alcohol: 13.8% by volume

Bottled: July, 2015

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© 2020 by Claar Cellars LLC.

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