America’s oldest Sangiovese vineyard derives its name from a tiny railway station in Northern Sonoma’s Alexander Valley. This valley so much resembled their native land that the first Italian immigrants named the stops along the track for the wines they sensed would flourish here. Trusting their intuition, in 1910, the Seghesio Family planted a Sangiovese based field blend in their Chianti Station vineyard, according to the classic Tuscan tradition. Today, we know how wise they were.
CHIANTI STATION, HOME RANCH VINEYARD
This acre and a half, planted in 1910, is the rich source of four unique Sangiovese clones that have subsequently been used as mother clones in our other Sangiovese vineyards. Fortunately, the original vineyard has been preserved exclusively for use in this tiny production wine.
Notes of vibrant red cherry, dried rose petal, anise, and bay leaf come together for an intoxicating bouquet. On the palate, the wine is silky with notes of amarena cherry, black currant and blood orange that are framed by fine dustry tannins and juicy acidity. With a long velvety finish, the wine persists on the palate, begging another sip.
This small vineyard, only an acre and a half, was planted in 1910, with four Sangiovese heirloom clones that have otherwise gone extinct and are not found anywhere else in the world. Luckily, the Seghesio family saved them from obscurity and have subsequently used these original mother clones to propogate additional plantings. This tiny original vineyard also features a smattering of traditional Tuscan field blend varieties - Canaiolo Nero, Malvasia and Trebbiano.
Old world farming techniques are used on the ancient vines in this head-pruned vineyard. The grapes were hand sorted as clusters and berries before being gently destemmed. This is followed by a second, more rigorous berry sorting to ensure only pristine fruit was transferred to small open-top fermenters. The fermentation was conducted utilizing punch-down cap maceration for an average of 9 days before being drained to barrel to complete malolactic fermentation.
2017 harvest began early and went by quickly. Although the summer was generally mild, spring’s dry warm weather accelerated vine development, ultimately producing smaller berries and concentrated flavors. Sustained warm weather coupled with depleted water reserves culminated with a furiously paced compact harvest that was completed before the end of September, producing a vintage of exceptional quality.