2005 Sangiovese Williamson Dore Vineyard,
Santa Ynez Valley
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Production: 200 cases
Suggested Retail: $40
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Appellation: Santa Ynez Valley
Varietals: 100% Sangiovese,
Harvest: Hand Harvested morning of October 11, 2005
Yields: Around 3 tons per acre
Crush: Whole berry destemmed into small, open top fermenters
Innoculum: Brunello di Montalcino 45
Fermentation: 22 days, with pumpovers 2 times daily
Barrel Regime: 22 months in Taransaud French oak, 25% new
Bottling: August 7, 2007 without fining or filtration

Winemaker's Notes:
"This is a special offering from Jenny and Dick’s little vineyard in eastern Santa Ynez Valley. I was in Italy this past summer and took the opportunity to immerse myself in the Tuscan culture—meaning, I drank a lot of Chianti. Well, this wine has an old world charm that puts it right up there with Chianti Classicos . It displays incredible structure, firm and assertive, with a dry, robust finish—making it a perfect food wine. I aged it for 22 months (with 25% new French oak) because the fruit could handle it. With my newly inspired Italian-style home cooking, this wine is my new kitchen fave." - Bill Wathen

Appellation: Santa Ynez Valley
Varietals:  78% -- Sangiovese, Faith Vineyard, Clone Rauscedo 24,
22% -- Merlot, Vogelzang Vineyard, Clone 181 (Pomerol)
Harvest: By hand; Sangiovese – October 11 , Merlot –October  14 & 15
Yields: Both varietals well balanced at around 3-tons/acre
Crush:   Whole berry de-stemmed into open top stainless steel fermenters
Innoculum: Yeast – Sangiovese- Brunello de Montalcino 45Merlot- Bordeaux   
Fermentation: 4 day cold macerations pre-innoculation, pumpovers twice daily,  gravity  free  run into barrels after 20 days
Barrel Regime: 22 months in  French Taransaud (Cognac region) barrels.
Bottling: August 7, 2007 – without fining or filtration

Winemaker's Notes:
"I think this is the most complete Volpino yet from Foxen, with 78% Sangiovese coming from Faith Vineyard and 22% Merlot sourced from Volgelzang Vineyard. This wine displays tight aromas of rose petal,strawberry, cherry and earth, with sweet cherry/raspberry flavors, and firm, leathery tannins. It will complement and be complemented by a broad array of foods- from simple pizza and pastas to roasted meats or vegetables." - Bill Wathen