2005 Helix Sangiovese
HIGHLY ACCLAIMED The Wine Enthusiast gave this rare Washington variety a 91-point rating, and their glowing review lets you know what to expect: High acid, tart and snappy berry fruit from the excellent Stillwater Creek vineyard yields a clean, precise, varietally driven red wine with excellent color and extraction. The grip and structure are amazing; this would seem to have a long life ahead. It really cuts through and keeps on showing its strength, a rich vein of tart berry and cranberry fruit, pure and focused.
Under the Tuscan Sun Sangiovese is the primary grape used to produce Italy’s classic Tuscan red wine – Chianti and Chianti Classico. You may be unfamiliar with Sangiovese, but you’ve likely tasted or heard of Chianti and Chianti Classico. Around the Tuscan town of Montalcino, 100% Sangiovese wines are produced and labeled Brunello di Montalcino - named after the Brunello clone of the Sangiovese grape. Known for its bold and vibrant depth of flavors, Brunello is one of Italy’s most expensive and coveted wines.
Under the Columbia Valley Sun 2005 Helix Sangiovese is the second vintage of Sangiovese released by Reininger Winery under our Columbia Valley label, “HELIX”. Produced from 100% Sangiovese, the fruit is sourced from Stillwater Creek Vineyard located in the Frenchman Hills along Washington’s Royal Slope in the Columbia Valley. Reminiscent of a fine Brunello, it is full-bodied with great structure in both tannin and acid profiles. Showing loads of raspberry and citrus flavors, this full-bodied red has lots of muscle and is made for the long-haul, ie. 5-10 years. Note: It’s available from the winery website and in our Tasting Room.
TUSCAN FARE True to form, this Sangiovese has a good amount of acid to pair with tomato-based sauces. Think about Tuscan cuisine and you won’t go wrong in pairing Sangiovese. Hearty pasta with rich tomato sauces, duck, venison, pork, sausage and most dishes that include Parmesan cheese, tomatoes and basil. Additional pairing ideas include rosemary chicken, grilled and roasted meats or vegetables. Fruit sauces using cherries, figs, plums, and raspberries, offer additional possibilities.
