Vino Noceto Sangiovese (4)

Wednesday, October 17, 2012

Decisions are tough. It’s like, should you do this thing or this other thing, you know? Take this 4-pack of Chianti-style Vino Noceto Sangiovese: Will your life improve overall if you buy it? Let’s suss it out with a cost/benefit analysis.

BUYING THIS WINE:

PRO: You’ll have some wine.

CON: You’ll have a little less money.

Huh. Guess there’s not that much more to it than that. Let’s suss a little more:

WINE:

PRO: Delicious. Wonderful effects.

CON: Possibility of surfeit consumption (read: hangover)

MONEY:

PRO: Can be used to purchase almost anything.

CON: Is only an arbitrary system of value and has no intrinsic value itself.

Have you decided yet? Neither have we. This is just getting confusing.

DECISIONS:

PRO: They are necessary for action.

CON: They’re proving to be very difficult and confusing.

Hmmmm…

CONFUSION:

PRO: None.

CON: Bad. 

All right, then! It’s decided: Confusion is bad, and you’re going to buy this wine. 

• Harvest: Sept. 8 to Oct. 18, 2009
• Bottled: February, 2011
• Alcohol: 14.3%
• pH: 3.67
• Total Acidity: .73 gms/100 ml
• Residual Sugar: <.25%
• Released: October 2011

Grapes were sourced from 14 separate lots of six different clonal selections. Each lot was harvested and fermented separately, then later selectively blended. The resulting blend is 100% Sangiovese and consists of 51% estate grapes, 35% from neighboring Amador County vineyards, and 14% from the Gemilli Vineyard near Hollister. Upon harvesting, the Sangiovese fruit was cold-soaked and then fermented at 90? F in stainless steel for 7-10 days to preserve the bright varietal character. It was then aged 15 months in French oak 130-gallon puncheons and 60-gallon French and American oak barrels to soften the youthful tannins and gently age the wine.

Woot