2018 Cimarron Vineyard Sangiovese
TA: 5.6 g/L
Aged 5 months in 33% new French (Damy Cooperage) and 67% neutral oak barrels. Aged another 6 months in 100% neutral oak barrels. Twice racked. Filtered, but unfined.
Over the past few years, the Sangiovese at Cimarron Vineyard has stood out as not only one of our favorite varietals from this amazing vineyard, but as an example of a varietal that we would like see around Arizona more often. Sangio is a little challenging here because our monsoon rains can be tough on its big, juicy, fairly thin-skinned berries. But the grapes hold acidity amazingly well and the fruit just seems to have a strong sense of place in AZ. We’ve used Todd & Kelly Bostock’s Sangiovese in our rosé, in LeBlend and are always happy when we have enough to vineyard designate a couple of the best barrels. This is classic Sangiovese with bright fruit, fresh acidity and the characteristic Cimarron Vineyard qualities of darker color and bigger tannic structure. Only three barrels produced.
Willcox AVA – Cochise County, AZ - 100% Sangiovese from Cimarron Vineyard. Cochise County, AZ. 4,300 ft. elevation. Harvested Aug. 30th - Sugar at harvest: 24.7 Brix
Destemmed but not crushed to open-top, 3⁄4-ton bins. Lot was left ~10% whole cluster. Cold-soaked 24 hours, then inoculated with specially selected yeasts (BM45, BRL97 & Clos). Hand punched 3-4 times daily. Inoculated with Malolactic bacteria (Omega) around 7 Brix. Pressed at dryness after 10 days skin contact. Settled 2 days before barreling.
Drink now or cellar 5+ years