I love unusual Sangiovese blends (60%), and this one from the Dry Creek AVA employs Barbera (40%) to iron out the tannin wrinkles, and relatively high alcohol (14.7%). Healdsburg is known for its Mediterranean climate, so it’s no surprise that this red blend delivers. I also like the attention to “natural” wine making – native yeast fermentations and minimal SO2 at bottling (absolutely required unless you like expensive vinegar) – and biodynamically grown fruit grown on this regenerative vineyard.
This is an outstanding wine, well structured and balanced, with highs (“Alto”) and no lows (“Basso”). A tip of the hat to Ridgeley Evers for constructing this one. It’s clear to me why he chose it as emblematic of the brand.
OK, let’s talk dinner. Hot and sweet Italian sausages, grilled zucchini, roasted Rosemary potatoes, and a blue cheese and apple salad. Mediterranean anything will be a no-brainer pairing with this wine. Take a look at Ridgely’s wine character interview to learn why he chose this wine to represent his brand.