Cart 0 items: $0.00

Chateau Tumbleweed

TOP

2018 Cimarron Vineyard Sangiovese

2018 Cimarron Vineyard Sangiovese
Bottle Shot
Front Label
Back Label
Wine Specs
Vintage
2018
Varietal
Sangiovese
Appellation
Willcox
Vineyard Designation
Cimarron Vineyard
Harvest Date
August 30
Acid
TA: 5.6 g/L
pH
3.71
Aging
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.
Alcohol %
14
In Stock
Add To Cart
$34.00
/ Bottle
SKU: 2018CimarronVineyardSangiovese
Wine Specs
Vintage
2018
Varietal
Sangiovese
Appellation
Willcox
Vineyard Designation
Cimarron Vineyard
Harvest Date
August 30
Acid
TA: 5.6 g/L
pH
3.71
Aging
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.
Alcohol %
14
Wine Profile
Tasting Notes
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.
Vineyard Notes
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
Production Notes
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.
Production
74 cases
Other Notes
Drink now or cellar 5+ years
Product Reviews
Add A Product Review
E-Mail me when someone reviews this product

Leave this field blank: