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2019 Sangiovese

2019 Sangiovese

2019 Sangiovese - 100% Sangiovese

Alcohol 13.4%

At Awen we produce limited runs of boutique wines designed to reflect the beauty and bounty of Southern Oregon. Our wines exemplify the bond between the Earth, the Sun and the Vine.

Our 2019 Sangiovese is sourced from Garvin Family Vineyards located in Sam’s Valley in the Upper Rogue Valley AVA. Aromas of Cherries, vanilla and toasted brown sugar are followed by Dark Cherry flavors and lingering notes of earthiness. The balanced mouthfeel is bright and friendly with a soft velvet finish.

Local Liquid Poetry

110 Cases Produced

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Wine Specs
Rogue Valley AVA
Harvest Date
15% New French Oak for 24 Months
Extended Maceration
Bottling Date
April 2022
Residual Sugar
Medium Plus - Liquid Velvet
Alcohol %
Wine Profile
Tasting Notes
Aromas of Cherries, vanilla and toasted brown sugar are followed by Dark Cherry flavors and lingering notes of earthiness. The balanced mouthfeel is bright and friendly with a soft velvet finish
Vineyard Notes
Garvin Family Vineyards is located in the Upper Rogue Valley AVA. This area has a slightly higher elevation and is notably drier than other areas in the Rogue Valley. The soils are Volcanic/Alluvial/Clay. This vineyard is perfect for Sangiovese made in the Brunello (100% Sangiovese) style. Harvest dates at this site are consistently later in the season. This allows for longer hang time to develop deeper flavors and overall complexity in the finished wine. Resulting in beautifully balanced wine that carrier the terroir of the site deep into the glass.
Production Notes
This handcrafted 2 ton lot is hand harvested in the pre-dawn hours and delivered to the winery at dawn. Once on the crush line it is sent to the sorting line for cluster sorting by hand . From there it is sent up the hopper through the destemmer where all of the stems are removed. The berries are then hand sorted on another shaker table, removing the green jacks & other leaf and stem matter that made it through the destemmer. The next stop in the journey is the crusher where the berries are crushed into two 1.5 ton fermentation bins. We add back around 10% of ripe brown stems to the bins. Next we add sulfites at 10-15 ppm to kill off any wild yeast strains in the must. This then cold soaks for 12-24 hours. Fermentation is kicked off by inoculating the must with the BM4x4 yeast isolate which we prefer for our Sangiovese here at Awen. Fermentation continues until dry. At this point we let the wine sit on the skins and stems for an extended maceration. We taste it daily and maintain a blanket of inert gas to protect the wine from oxygen. The process is complete when the winemakers determine the tannins have achieved resolution and we press the wine immediately on the same day. From the press the wine goes into the barrels, a mix of new and used french oak, for 24 months. We use a larger format barrel as the new oak component of this wine in order to ensure we do not over oak the wine. Moving to a 92 Gallon barrel vs a 60 Gallon barrel gives us less contact by volume with the wine being aged.
Winemaker Notes
Sangiovese is one of the favorite varietals Sean & Tom produce. Typically Sangiovese is high in acid and tannin, making this wine a candidate for blending with other varietals like Cabernet , Merlot or Syrah to help balance the finished product. Here at Awen the extended maceration lets us soften the tannins. The long hang times let us ripen the fruit while allowing some of the acids to be consumed by the vines at the end of the season. This natural process leads us to the balance we look for in our finished wines.
Food Pairing Notes
Classic Spaghetti and Meatballs to Beef Bourgogne, this wine is quite versatile when it comes to food pairing. It has the acids to cut through fat, the fruit to pair with herbs, the elegance to pair with the most complex of flavor profiles. Mushrooms and Cream sauces delight in sitting next to this wine on the table.
110 Cases

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