Want to know more about April's varietal of the month- Sangiovese? Here you go!
Sangiovese’s
origin lies in Italy. Earliest recordings of the grape date back to
1590 in Tuscany. The grape still has tremendous presence in Italy - it
is actually the most widely planted red grape varietal in the country.
Sangiovese was first introduced to America by Italian immigrants in the
19th Century. It was brought to the Segheshio Family's "Chianti
Station" in Sonoma County where it did not
gain immediate popularity. Sangiovese didn’t become popular until the
1980’s when a new interest in the grape sprouted. By 2003, 3,000 acres
of this varietal had been planted in California; mainly in Napa and
Sonoma County but also in the Central Coast. Today Sangiovese is one of
the most popular and well known Italian varietals in the States. Very
much like Zinfandel, Sangiovese has a cult following.
Deerfield Ranch Winery produces a Sangiovese from Dan Sanchez’s
Alpecella vineyard. Alpicella Vineyard is a 70 acre, sustainable,
organic mountain vineyard on a sunlit ridge in the mountains between
Sonoma and Napa. Dan has been growing grapes for Deerfield for over 15
years. This Sangiovese has reached cult status and sells out every
year. Robert Rex, Deerfield’s Winemaker, says “the 2007 vintage is the
best we have ever made and will keep getting better”. Most wineries are
sold out of their 2007 vintage, we are just releasing ours; it is aged
in the barrel longer than any other winery in California.
Deerfield also produces a high-end Super Tuscan blend called “Super
T-Rex”. Sangiovese is commonly used as a blending grape. In the past,
white grapes were added to Sangiovese in Chianti blends. Now, this
process has largely been dropped as part of an effort to produce
bigger, more age-worthy reds with varying percentages of other red
varietals. Cabernet Sauvignon is currently the most popular blending
grape, helping to craft the wines currently known as “ Super Tuscans.”
Deerfields ‘Super T-Rex’ is a predominantly Sangiovese blended with
Cabernet Sauvignon, Cabernet Franc and Dolcetto. Robert describes our
‘Super T-Rex’ as having the “forward fruitiness and lovely
characteristics of a Sangiovese with the depth and complexity of a
Meritage blend”.
Restaurants that carry Deerfield’s Sangiovese follow the cult trend and
are extremely passionate about it! Olive and Vine's Sommelier, John
Burdick, was happy to give his thoughts on which one of his restaurants
dishes pairs well with Deerfield’s Sangiovese. Olive and Vine’s
braised pork shank was the one that immediately came to his mind.
“Savory” was the overwhelming theme in his description. The pork shank
is cooked for 5 hours to integrate these savory flavors. The “not over
the top fruit”, spicy cherry flavor and medium mouth feel allow one to
enjoy the food and wine with neither being overpowering. John explains
that the all spice aromatic and Robert’s never over-oaking of wine
really allows the pork’s flavor to come through. The Kenwood
Restaurant, right next door to Deerfield Ranch Winery, recommends the
Beef Bourguignon with the Sangiovese. They emphasize the fact that the
hearty, earthiness of the dish pairs well with the earthy tones of the
Sangiovese.
Whether you are a current Sangiovese fan or just got inspired. Now is the time to join the Sangiovese movement!
