Thursday, March 8, 2012

Super Tuscan from WA

    Though less delicate than the Tous les Jours, which I wrote on in my last post, the 2007 Saggi Red is very impressive. It retails for around $40 and follows the tradition of the "Super Tuscan." It is a blend of Sangiovese, Cabernet Sauvignon, and Syrah. Though there is around 50% new French oak in a long aging style, the wine clearly hails to its terroir- Red Mountain, Horse Heaven Hills, and Yakima Valley. The alcohol is 14.6% and well balanced by acidity, fruit, and oak. One might rightly argue that the oak is a little too present, though I think aging will temper it.
   Cedar, cassis, and black cherry coupled with exotic spice, cocoa, and black pepper give the wine a lasting and complex perfume. Flavors begin with delicate plum (not the plum flavors associated with overripe fruit), raspberry, currant, and finish with more spice and white pepper. Silky yet firm tannins give it a medium body feel.
    I recommend this to all who are either unfamiliar with the Columbia Valley or this particular producer, and to those who enjoy balanced Tuscan style wines. Cheers!


  1. Explane perhaps how the oak will become less present with age.

    1. Exposure of a wine to oak, either during fermentation, or after barrel aging, will introduce phenolic compounds to a wine. These phenols will slowly soften over time when exposed to micro amounts of oxygen. Cork, being porous, allows for micro-oxygenation. Thus a bottled wine, finished with cork, will be introduced to small amounts of oxygen which will soften the oak phenols.