Description

Winemaker Students; Megan B, Daniel B., Kari L. Keith. Students and faculty produce College Cellars wines at the Walla Walla Institute for Enology and Viticulture. With access to cutting-edge technology and training in time-honored techniques, they craft wines that express the vibrancy of the Walla Walla Valley AVA and its winemaking community. The grapes for this wine were grown by graduate student Sadie Drury and the North Slope viticulture team.

Wine Profile

Food Pairing Notes:

The ideal complement to Italian food and unconventional food such as tacos, pizza, or rich vegetable dishes that opens on the palate with hints of black fruits and intense acidity for a refreshing palate and pairs perfectly with any food.

Production Notes:

Sangiovese's great expression was made in two different Clay Terracota vessels. Clay is one of the oldest methods since ancient times. According to many resources, they keep out the acidity of the ferments, creating more oxidative styles and holding the cold temperatures in cold rooms better.

Tasting Notes:

The vibrant, fresh, and red fruit flavors of this wine and the vessels used further depth to this fruit-based core are notes of Blackberry and vibrant violet flowers, a floral bouquet with a good backbone of acidity with a long-length sweet finish.

Vintage Notes:

The result was a long, drawn-out season similar to the 2021 season. Conventional, organic, and biodynamic practices are utilized to teach the full spectrum of management techniques for an excellent result for every vintage. "Seven Hills Winery is proud to be among the founding estates of Walla Walla Valley. As pioneers who first championed the region, our heritage is built on longstanding relationships with the most renowned growers in the Northwest and a deep knowledge of the land from Seven Hills Resources.".