When we started Urban Legend in 2008, our mission was simple: to craft wines that were delicious and excellent food partners with great fidelity to variety and place. We also were committed to keep those standards without a whole bunch of attitude. We felt—strongly—that the wine community could be way too snooty and that wine should be part of good times and great living and not associated with an air of elitism.
So, how did we start? We broke rules.
Rule 1: You NEVER blend Nebbiolo.
Rule 2: You NEVER blend Sangiovese except with other Tuscan varieties.
And, of rebellion, Ironworks was born. A smoky blend of Nebbiolo, Sangiovese, and Cabernet Franc, it was our first blend—and a harbinger of things to come.
Ironworks wasn’t just a rule breaker; it was also a tribute to our winery neighborhood, a small industrial pocket of the Jack London District that traditionally was home to much of Oakland’s metalworking. Nebbiolo and Sangiovese’s colors are always a little rusty, so we thought it an appropriate shout out to the history of the area. A decade later, it’s more commercial than industrial there with only one metal shop that remains. As we look back at our time in Oakland and forward to establishing a new winery in Alameda’s industrial zone, we thought a return to our roots was an appropriate salute.
Clarksburg, Mendocino, Sierra Foothills
75% Nebbiolo, 12.5% Sangiovese, 12.5% Cabernet Franc
30 months in 2-3 year old French oak barrels
September 22 and 28, October 1, 2016
Brix at Harvest
February 28, 2019
April 1, 2019
Rules be damned—why shouldn’t you have red wine with fish? Salmon, particularly if it’s grilled la plancha, or just delightfully smoked is divine with Ironworks. The wine’s crisp acidity refreshes after a rich, velvety mouthful. Or, be traditional: bring on the tomatoes for a delicious Italian meal.