This Super Tuscan style blend, comprised of 62% Sangiovese and 38% Cabernet Sauvignon, displays gorgeous aromatics of pie cherries, cranberry sauce, and red licorice with savory spice notes. The palate showcases the wine's brisk natural acidity that bursts with secondary flavors of pomegranate, raspberry jam interwoven with complex notes of wet leather and toasted cedar plank. The finish is lush and smooth.
100% estate grown
The 2019 vintage started off with a very mild winter, then out of nowhere, we saw record snow accumulations in late February that lasted until early March. Thankfully, this did not affect buds on the dormant grapes, but it did delay bud break by approximately 2 weeks, which had some residual affects on the overall ripening process. We did see a decent amount of heat accumulation, but the 2019 vintage will go down as a cooler vintage for Washington State. Our typically amazing Octobers was very trying for us with not just one but two freezing periods that made our winemaking decisions ever more challenging. The first frost we saw we were happy with the results thinking we have escaped a terrible outcome in the vineyards, and then 9 days later we were hit very hard and we saw considerable frost damage to all our grapes. As we are seasoned winemakers, we took this challenge head on and decided to purchase brand new state-of-the-art equipment including an optical sorter that would eject bad and damaged grapes before any of these grapes went into a fermenter or press. The new equipment worked as amazing for us and the results in the wines are more than pleasing for us as well. Challenging vintages like 2019 really let you know as a winemaker what you are made of, and we at Airfield Estates not only took this challenge head on, but we excelled and the wines we produced from this vintage are going to be more consumer-friendly with higher acidity and lower alcohols but the fruit aspect is exceptional.
Sourced from reserve designated blocks on our estate vineyard, each lot was harvested at optimal maturity, then de-stemmed but not crushed, then sorted using our optical sorter, and pumped to small 2-ton fermenters. Our extraction for the Sangiovese was gentle with only punchdowns 2-3 times per day, with the goal to maintain the wine's beautiful red fruit driven flavors. The Cabernet Sauvignon portion had a more aggressive extraction approach early on during fermentation to get our optimal extraction before alcohol was prevalent, and then we transitioned into a gentler approach as to not over extract tannins and maintain a lush profile. Both lots were fermented dry on the skins ranging from 14-16 days before being drained, pressed, and sent to a variety of exclusive French oak barrels. Once malolactic fermentation was completed, each barrel had its lees stirred twice a month for 3-4 months to help create a rounder mouthfeel while enhancing the structure and naturally softening the wines. Each varietal was aged separately for 11 months before being blended and aged for an additional 8 months in French oak. Total aging in French oak was 19 months (42% new French oak, 38% 2yr-old French oak, and 20% neutral oak French oak).
Pecorino or Burrata
- Varietal Composition: 62% Sangiovese, 38% Cabernet Sauvignon
- Appellation: Yakima Valley
- Cases Produced: 269
- Alcohol: 14.0%
- pH: 3.67
- Acidity: 6.4 g/L
- Ageability: Now through 2030 (Optimal Maturity 2026)