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2018 Carlson Creek Vineyard Sangiovese

2018 Carlson Creek Vineyard Sangiovese
Bottle Shot
Front Label
Back Label
Wine Specs
Vintage
2018
Varietal
Sangiovese
Appellation
Willcox
Vineyard Designation
Carlson Creek Vineyards
Harvest Date
September 6
Acid
TA: 5.8 g/L
pH
3.75
Aging
Aged 11 months in 67% 4-year-old French (Ermitage & Gillet cooperages) and 33% neutral oak barrels. Twice racked. Filtered, but unfined.
Alcohol %
13.5
In Stock
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$32.00
/ Bottle
SKU: 2018CarlsonCreekVineyardSangiovese
Wine Specs
Vintage
2018
Varietal
Sangiovese
Appellation
Willcox
Vineyard Designation
Carlson Creek Vineyards
Harvest Date
September 6
Acid
TA: 5.8 g/L
pH
3.75
Aging
Aged 11 months in 67% 4-year-old French (Ermitage & Gillet cooperages) and 33% neutral oak barrels. Twice racked. Filtered, but unfined.
Alcohol %
13.5
Wine Profile
Tasting Notes
We usually source Sangiovese from two or three different vineyards every year. It’s a special varietal for us and definitely one that shows quite a bit of variation from vineyard to vineyard. This small bottling comes from Carlson Creek Vineyard, which is south of Willcox – a stones-throw from Cimarron Vineyard where we also source small amounts of Sangio. The Carlson Sangio tends to be a little more feminine -- less tannic and a little lighter in color than the fruit from Cimarron. But the wine always has an intense and bright cherry character coupled with a much silkier palate. There is also a fascinating, faint green spice adding another layer to this very pretty wine. Only three barrels produced.
Vineyard Notes
Willcox AVA – Cochise County, AZ - 98% Sangiovese from Carlson Creek Vineyard. Cochise County, AZ. 4,300 ft. elevation. Harvested Sept. 6th - 2% Sangiovese from Cimarron Vineyard. Cochise County, AZ. 4,300 ft. elevation. Harvested Aug. 30th - Sugar at harvest: 23.8 Brix
Production Notes
Destemmed but not crushed to open-top, 3⁄4-ton bins. Lot was left ~20% 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 9 days skin contact. Settled 2 days before barreling.
Production
74 cases
Other Notes
Drink now or cellar 4+ years
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