2009 SPITFIRE

61% Sangiovese Blend
Airfield Estates

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WINE DETAILS
retail price: $25.00
club price: $20.00
available:Yes
cases:522
formats: 750mL
released:Aug 27, 2010
date profiled:Mar 29, 2011
region:Columbia Valley
AVA:Yakima Valley
vineyards:Airport Ranches
estate fruit:Yes
single vineyard: Yes
brix at harvest:Blended
alcohol:15.1%
fined:No
filtered:Yes
oak type:60% French |30% Americ ... 60% French |30% American |10% Hungarian  
oak barrels:30% New  
oak aging: 11 Months  
 
varietal%AVAclone
sangiovese 61%
cabernet sauvignon 27%
merlot 5%
petite verdot 5%
malbec 2%
 
ships to: AK AZ CA CO CT FL GA HI ID IL IN IA LA MI MN MO NE NV NM NY NC ND OH OR SC TX VT VA WA WI WY
 
Winemaker Marcus Miller Notes
Sangiovese serves as the backbone of this Super-Tuscan style blend. The Sangiovese was grown in our Black Rock Vineyard 9part of Airport Ranches.) The block was planted in 2006 on a very steep rocky south slope. The soil depth is very shallow allowing us to manage the growth well through water management. The balance of the fruit, 20% Cabernet Sauvignon, 10% Merlot, 5% Petit Verdot, and 5% Malbec round out the wine. All vines were lightly cropped with yields ranging from 1.5 to 3 tons per acre. Our winemaking begins with a pre-sort of the fruit to make sure only ideal clusters get vinified. After being destemmed, a gentle peristaltic pump is used to transfer the must to the fermentation vessel. The wine is fermented in 6 ton stainless ste ...more... el tanks and 1 ton stainless steel fermentors. Pump-overs, Rack and Returns, and Punchdowns are used to extract tannin and color from the skin. Ideal peak ferment temperatures are 80-84 degrees. After the wine has finished fermenting it is pressed and settled for 48 hours before going to barrel. Barrels are typically 25%-35% new, and are composed of 60% French, 30% American, and 10% Eastern European. The wine goes through malolactic fermentation in barrel and then is racked. Blending occurs during the 2nd racking, usually in April. Racking continues every 3 months until the wine is finally bottled in August after 11 months in barrel. Prior to bottling, the wine is pad filtered and bottled using screw cap closures.

COLOR: Medium Intensity Purple Garnet
NOSE: A bouquet of cherry, cocoa, and a generous amount of sweet spices, such as cinnamon, clove, and vanilla.
PALATE: Medium-bodied with ample acidity on entry, integrated tannins, & a smooth finish.
PEAK DRINKING: Now through 2017.
PH | 509.786.7401


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