This blend of 50% Sangiovese, with the other 50% comprised of Merlot, Cabernet Sauvignon and Petit Verdot, is Chuck Reininger's doff of the cap to Italy's famed super Tuscan wines. The wine aged in French oak for six-and-a-half years before getting to greet the world. Well-worn saddle-leather, cedar and shoe-polish scents mix it up with buckets of blackberries and tangerines. Flavors of blackcap raspberries, orange peel and coriander, are also evident, as are grippy tannins and a surprising amount of acidity. The biggest surprise of all? Not picking up any heat.
This blend of 50% Sangiovese, with the other 50% comprised of Merlot, Cabernet Sauvignon and Petit Verdot, is Chuck Reininger's doff of the cap to Italy's famed super Tuscan wines. The wine aged in French oak for six-and-a-half years before getting to greet the world. Well-worn saddle-leather, cedar and shoe-polish scents mix it up with buckets of blackberries and tangerines. Flavors of blackcap raspberries, orange peel and coriander, are also evident, as are grippy tannins and a surprising amount of acidity. The biggest surprise of all? Not picking up any heat.
This blend of 50% Sangiovese, with the other 50% comprised of Merlot, Cabernet Sauvignon and Petit Verdot, is Chuck Reininger's doff of the cap to Italy's famed super Tuscan wines. The wine aged in French oak for six-and-a-half years before getting to greet the world. Well-worn saddle-leather, cedar and shoe-polish scents mix it up with buckets of blackberries and tangerines. Flavors of blackcap raspberries, orange peel and coriander, are also evident, as are grippy tannins and a surprising amount of acidity. The biggest surprise of all? Not picking up any heat.
This blend of 50% Sangiovese, with the other 50% comprised of Merlot, Cabernet Sauvignon and Petit Verdot, is Chuck Reininger's doff of the cap to Italy's famed super Tuscan wines. The wine aged in French oak for six-and-a-half years before getting to greet the world. Well-worn saddle-leather, cedar and shoe-polish scents mix it up with buckets of blackberries and tangerines. Flavors of blackcap raspberries, orange peel and coriander, are also evident, as are grippy tannins and a surprising amount of acidity. The biggest surprise of all? Not picking up any heat.