Walla Walla Valley
Early October 1999, 8:00 pm, the winery phone rings as we’re crushing syrah. It’s Norm McKibben, managing partner of Seven Hills Vineyards. “Chuck, I have one extra ton of sangio. It’s our first ever, are you interested?” “Absolutely! You know I’m always up for learning something new.” The adventure begins.
This magnificent wine is crafted in both a Supertuscan style that world renowned Italian winemaker Piero Antinori made famous in the 1960’s by blending sangiovese grosso with Bordeaux varietals (merlot and cabernet sauvignon), and as a superior Riserva (prolonged aging) similar to the great Italian Brunellos of Montalcino in Tuscany.
After three years in large 500 liter barrels known as puncheons and over one and a half years in the bottle, this beautiful wine has achieved the “CIMA.”
25% Cabernet Sauvignon
Close your eyes and slowly take in the scent of wild black cherry and plum intertwined with tobacco, anise and a touch of vanilla. Bathing the palate is a juicy mountain of cassis, dried cherry and exotic spice while bing cherry and cigar box spice climb to the top. Like weathered stone the tannins are round and smooth. Fruit melded with peaty toast cling to the summit like a tailing cloud. Bacchus is smiling!
– Chuck Reininger, Winemaker