A blend of 50% Montepulciano, 25% Aglianico and 25% Sangiovese, the first two from Suisun Valley. Mikael Wargin fermented the three varieties as separate lots using different yeast strains. He then blended and aged them a total of 8 months in 20% new Hungarian oak. This wine opened with aromas of pepper and jammy briary red fruit. Initially present dill dissipated fairly quickly. In the mouth, cherry flavors were backed by hibiscus and oak notes. Supple smooth tannins, good acids, punctuated this well-balanced upper medium-bodied wine. The finish offered briary fruit and some heat. On the second day, the wine settled into aromas of black cherry, licorice notes and hints of hibiscus. Cherry flavors and hibiscus and oak notes persisted unchanged. A plush texture, supple, slight, dusty but finely grained, tannins led into a slightly drying finish focused around cherry and ending in some warmth. This wine was a pleasant companion to the mushroom pizza and went surprisingly well with the blackened salmon. (15% ABV, 2 bottles tasted, production volume unavailable)

WHO: Wargin Wines
WHAT: 50% Montepulciano, 25% Aglianico and 25% Sangiovese
WHERE: Solano County, CA
WHEN: 2009
HOW MUCH: $15
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