Tasting Notes: The Riserva di Sonoma began with a simple idea: bring the soul of a great Italian red blend to Sonoma. Sangiovese leads with vivid cherry, rose petal, and bright acidity, while Cabernet Sauvignon and Sagrantino add depth, structure, and a savory edge. With extended time in barrel, the wine has woven together beautifully - candied cherry and baked blueberry layered with mission fig, bay leaf, tobacco, cedar, and warm baking spice. Fine-grained tannins give it shape without heaviness. Complex but never showy, it feels fresh, elegant, and distinctly Italian in spirit—the kind of wine that makes you start thinking about veal chops, pappardelle al cinghiale, or other slow-cooked Italian classics.

Vineyards: The Cabernet Sauvignon in this blend comes from the Vinegrove, a few hundred feet up from the Dry Creek Valley floor. The 35 year old vines are planted in fine Laughlin loam soils and are organically farmed. The center swale rolls through several exposures, allowing for balance and elegance in our Cabernet Sauvignon. Sangiovese comes from Monte Rosso Vineyard, perched in the Mayacamas Mountains, a thousand feet above the Sonoma Valley floor. Named for its iron-rich, red volcanic soils, Monte Rosso has produced grapes of unmistakable character for more than a century. BB Farms, our neighbor in Dry Creek Valley, is the source for Sagrantino. 

Winemaking: Cabernet Sauvignon and Sangiovese were cofermented in an open-top tank, treated gently with gravity fed rack and returns for cap management, and then pressed slightly before dryness. This still fermenting wine was then racked onto whole cluster Sagrantino in a closed top tank for a further cool temperature co-ferment and extended maceration, After draining and a second pressing, the wine spent thirty months in 50% new French oak puncheons.