Italy is strict when it comes to wine. For a Chianti to be a Chianti, for instance, it must contain specific percentages of certain grapes and can’t contain “non-traditional” fruit—Cabernet or Syrah, for example. Color outside the lines and you won’t receive DOC or DOGC designation—the mark of quality for the region.
In response, cutting-edge Italian winemakers bid “arrivederci” to the restrictions and began blending wines to taste rather than regulation. To distinguish them from lower-quality vino da tavolas, they coined the term “Super Tuscan” to describe them. Often Sangiovese-based, they’re more “new world” in style: big, juicy, and rich.
So is Sonici, our blend of Sangiovese, Syrah, and Cabernet Sauvignon. It’s full of black cherry fruit, deep and dark—the kind you find stuffed into a coat of bittersweet chocolate. The Cabernet Sauvignon brings up the sophistication with a hint of the briar that so characterizes the grape. Tannins are concentrated enough to structure such a rich wine, but round to not be the least dry.
So why Sonici? It means “sonic” in Italian, as in “i boom sonici” or sonic booms. The first time we tasted this delightful blend, we thought “Wow! It's an explosion of flavor!” Boom, boom, boom...this one goes to eleven!
California returned to more typical weather for 2016 with adequate rain. February was, however, warm and dry, encouraging early bud break; temperate summer conditions led to early harvest.
75% Sangiovese, 17.3% Cabernet Sauvignon, 7.7% Syrah
0.6 g/100 mL
30 months in 2-3 year old French oak barrels
September 20 and 22, 2016
Brix at Harvest:
April 4, 2019
February 1, 2020
Pair Sonici with your richest, deepest braises, cassoulet with spicy sausage, any Italian red sauce, or a big, juicy burger—with fries and garlic aioli, please. If you’re still sipping after the main course, go ahead and break out the dark chocolate; they'll play well together.
AWARDS AND ACCOLADES
Gold Medal, 2020 San Francisco Chronicle Wine Competition