Santa Barbara County
We made this wine for the first time in 2011 and from its inception it was powerfully attractive. Carried by the enthusiasm of our staff at the tasting room it sold out rapidly and only a few customers got a chance to try it. This time around we are giving our club members a chance to experience its charms.
In Italy the varietal is usually made in a more oxidative style, the naturally high acidity and tannins are brought into the foreground and thus the wines require long cellaring to come into balance. Here at The Ojai Vineyard the aim is different. The varietal’s impressive fruitiness is bright and we strive to preserve its vibrancy. The site yields a striking acidity that is juicy and fresh and the tannins are well integrated and carry just enough power to be true to its origin.
The result is a wine of great energy that is very fragrant—it’s an enthusiastic and pure rendition showing the potential for Italian varietals on the central coast. It’s delicious now but certainly can age—perhaps like the beautiful zinfandels made by Adam in the eighties and nineties.
Blend: 100% Sangivese | Alc: 12.5% | Vinification: traditional open top fermentation | Barrel Aging: 15 Months in Nuetral French Oak | Total Production: 112 cases
Antonio Galloni’s Vinous
“As if making a bevy of fabulous Pinots and Syrahs weren’t enough, Ojai also does a terrific job with Sangiovese. The 2013 Sangiovese White Hawk Vineyard is laced with sweet red cherry, rose petal and mint, all propped by the distinctive, salivating acidity that is such a Sangiovese signature. A host of floral/savory notes accompany the finish, backed by firm, dusty Sangiovese tannins. This is a very, very pretty wine.”- AG 91 Points
Robert Parker’s Wine Advocate
“Vibrant purple in color, the 2013 Sangiovese White Hawk offers lots of juicy berry fruits, cedary spice and a touch of leather to go with a medium-bodied, juicy, savory feel on the palate. There is a lot to like here, and while it has lots of tannin on the finish, they’re beautifully polished and ripe. Give this food-friendly, elegant and well-made red a year or so in the cellar.”- JD 91 Points