63% Sangiovese, 37% Cabernet Sauvginon
Aromatics of ripe red currants, fresh fig and grenadine with hints of dried cranberry. This vintage is rich and vibrant with refined tannins and lively acidity.
100% estate grown
To begin 2017, Eastern Washington was in the midst of a brutal winter that lingered on into early March. Our concerns of winter damage to the vines were alleviated towards the end of April when our vineyards came back to life with bud break. Bud break was a bit behind a normal Washington vintage, but not by much. Spring of 2017 was warm, and this led to rapid growth in the vineyards. The spring led into a perfect Eastern Washington summer with warm days and cool nights that we are keen on for a great growing season. Veraison happened around the first of August, and with all the last-minute adjustments to crop size we were very pleased. Wildfires were a great deal of concern for us, but as damaging as these fires were, thankfully our estate vineyard was not impacted by the excessive smoke we experienced in the state. Very similar to the 2016 vintage, we had a much cooler than average September that slowed the ripening process down quite a bit. This allowed the grapes to hang on the vines much longer to achieve optimal ripeness for flavor development and sugar content. This meant a later harvest season for us as we brought in the last of our grapes in early November.
Each element of our 2017 Spitfire from comes from our Reserve designated blocks. Each lot was fermented in small 2-ton fermenters. Our extraction process for the Sangiovese was gentle, with only punch downs 2-3 times per day. The Cabernet Sauvignon portion of this blend received more frequent punch downs and pump overs for maximum extraction. The wines were aged exclusively in French oak for 20 months (38% new, 42% 2-year-old, 20% neutral). For the first 3 months of aging, the lees were gently stirred in each barrel to help create roundness and balance.
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