Unfortunately, I am having some problem posting the image (jpg) of the wine bottle, I just get some script to where the jpg file is at on wordpress. If anyone can help I will edit the post later and add the pic.
DLuber put this wine on the review queue on 2/8/13 and noted it was found at the South Lake Tahoe store for $9.00. What I have found out about this family owned winery is that it was sold to Silver Oaks which has property next to Sausal. Sausal is most noted for their great Zins and Cabs, but I found good reviews for their Sangiovese. I picked up a bottle today at my Jackson, CA store for $6.99 as I love regional California wines, especially from Alexander Valley. The back label notes this wine is 100% estate grown Sangiovese from the Sausal ranch in the Alexander Valley. It’s preserved in a heavy bottle with thick foil and a traditional cork that was in excellent shape. The color is deep dark red, unable to see thru it to the white paper backing. There are long, clear legs after swirling in my large glass as the ABV is 14.5%. Smells of black cherry, oak, alcohol, clove, black pepper and spice are evident. The wine has a nice mouth feel, silky and round on the palate with good balance and some tartness.Flavors of cherry and blackberry with mixed spice and minerals provide a nice complexity to this wine. This wine should hold up nicely for many years if stored properly. It will go great with my home made pasta/meat sauce and yes some of this Sangio went into my sauce. I rushed back and picked up another 6 bottles. GO noted it sells for $12.99 at other stores but I think this wine was intended to sell for about $20 as previous vintages have. Seems Silver Oak is getting rid of it’s remaining inventory so if you see some give it a try, I think you will really enjoy this Sangiovese and also any of their zins and cabs. A big thumbs UP!
A lot of discriptors for this wine: deep dark red, black cherry, black berry, oak, clove, black pepper, spice, silky and round on palate, good balance, minerals, medicinal, soft texture, full-bodied, red roses, red/purple cherries, red licorice, subdued nose, dusty earth, camphory brett, not super fruity nor woody/leather, balanced between Cal/Italian, ripe red fruits, mentholy-sage, lasting acidity, cherry syrup and chalky feel. Guess one could say it’s complex.
I finally opened my bottle of this last night and, just to reinforce my reputation as GOW’s sluttiest reviewer, I really liked it! I thought it was sort of weirdly medicinal until it had aired for about an hour, but then was very softly textured and full-bodied, with flavors of red roses, red and puplish cherries almost to plum, brick, and red licorice (real not artificial). It was a little bit of a jolt for me because I have been into the GO’s Italian offerings of late, and this is very Californian.
Were you eating some red vines? Just kidding. Glad you enjoyed it, wish there was some more at GO. I have 4 bottles relaxing on their side and hope to keep them for awhile. Seems the S. Lake Tahoe store may have some inventory but may be gone by now.
There’s still over a case at the SSF store as if today.
I had it and really liked it.
Glad you did! I made Coq au Vin (chicken in wine) utilizing this Sangio and it was delicious paired with a glass of the same
I just finished my tasting notes but will give you first honor here. I got all the Sausals and am running behind on my reviewing! I found the nose to be a little subdued the first day, some dusty earth and black cherry, hint of camphory Brett – not super fruity nor woody/leathery, a nice balance between Cal & Ital styles, but didn’t knock my socks off. I found some riper red fruits in the palate (strawberry-banana jello) and a mentholy-sagey feel. A lasting acidity and a reasonably long finish, but with a cherry syrup and chalky feel made me not sure if I liked it.
On Day 2, the aromatics had opened up a bit but it also seemed hotter, and the chalk was gone but the acidity seemed worse, metallic – kinda zinged the fillings. Not a repeat buy for me and a somewhat disappointing Drinkable + for having a lot of character.
I didn’t get the chalky feel and all my fillings are composit. The wine does have some acidity which is why I felt it could age for awhile longer. Many wine makers add 10-20% Cab or Merlot to their Sangiovese to provide better structure and of course Chianti is a blend of Sangiovese and Cab or Merlot. The color of this 100% Sangiovese remindes me of the Brunellos (Sangiovese clone) I drank while in the Montalcino region of Italy, very dark red and stand on their own. I hope others will give this wine a try and leave their comments.
OK, so the image showed up, cool. Also, the wine was aged in French oak.
Berkeley still has this
Are you going to give it a try Seedboy?
I just tried it and liked it. I agree with you that it does taste like a Brunello clone Sangiovese.
I am glad you gave it a try and enjoyed the wine. As you probably know Brunello wines take 5 years before being released and are pretty expensive.
I remember buying a couple cases of 1987 Poggio Salvi brunello reserve from GO many moons ago. 1987 was not a great year. Drank over a span of 20 years, the best bottles were the last ones.