Appellation: Columbia Valley
One of Washington’s largest offerings of Sangiovese continues to rank among the most delicious, and it begins with some vineyards that co-founders Myles Anderson and Gordy Venneri partnered with during their 22-year history of winemaking before selling the winery to Scott and Nici Haladay in early 2017. William vonMetzger, trained by Anderson and Venneri and a graduate of Walla Walla Community College’s winemaking program, produced this wine for the Haladays, who made a winemaking change in 2019. This blend from historic sites such as Sagemoor Vineyard (33%), Seven Hills (26%) and Kiona (24%) includes contributions from Cut Bank Estate and a third Walla Walla Valley site - Los Oidos. A span of 15 months in a barrel program dominated by neutral oak gives this youthful approach with dark cherry, raspberry and plum, picking up a rub of rose petal. There’s depth and brightness to the structure, backed by deliciously sandy tannins and a nibble of Graham cracker that combine for a remarkably long finish that’s capped by a food-friendly crunch of bramble.
Rated “Outstanding!” by Great Northwest Wine. (14.2% alc.)
Cases produced: 1,007
Food pairings: Suggestions include Eggplant Parmesan, stuffed bell peppers, mushroom risotto, smoked or grilled pork and pungent cheeses.
Walla Walla Vintners
225 Vineyard Lane
Walla Walla, WA 99362
As a result of the pandemic, the Haladays are operating the Walla Walla Vintners tasting room by appointment each day.
Great Northwest Wine