Seeing how most of our wine training was with varieties familiar to Burgundy and Loire Valley, Sangiovese was us being "experimental." We love Sangiovese in general, and the fruit from Coquelicot was just as tasty. We even did a co-ferment with a pinch of Viognier.

For those proficient in Sangiovese from Italy, calm down. This is Santa Ynez Valley's take on an Italian classic - bright red fruits that feel like Summer in a glass, with just enough herb on the finish to make you think you've been cooking all day (even if you haven't). 

Only 25 cases.