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by Fred McMillin
for June 8, 1998
Sangiovese Goes West
In Italy, the Sangiovese grape is the mainstay of the country's best-known wine, Chianti. In California, Sangiovese ripens easily, thanks to the state's sunny climate, and offers bright, forward fruit, with aromas and flavors veering toward raspberry and cherry.
...Steve Heimoff, Wine Enthusiast
We are in the middle of a Sangiovese surge; here are the tons crushed in California:
You can get aboard the surge for only $10. Forest Glen has just released its first Sangiovese, a 1996. Winemaker Ed Moody has treated it very gently to preserve those cherished berry flavors. He added a touch of spice and vanilla with 10 months in French and American oak.
1996 Sangiovese, California
What wine pioneer brought the first Sangiovese vines to the USA? A leading Italian-American
like Robert Mondavi? No. Those first vines were planted in 1807 by none other
that the President of the United States. His name was Thomas Jefferson!
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