Silverado Sangiovese 2004

To achieve true flavor maturity and to balance its naturally high acidity, sangiovese is picked riper than cabernet. This year, average harvest sugar was 27.1° Brix. Fermentation occurred in shallow, open tanks which were drained and pressed after a 12-day maceration. This wine averaged 16 months in French oak barrels. Twenty one percent were new. French oak accounted for 92 percent of the total and American oak for 8 percent. The quality of our vineyard site on Soda Creek and the character of our clones allow us to produce a rich, flavorful blend.