GRAPE BLEND & SOURCE
40% Sangiovese, 40% Merlot, 10% Cabernet Sauvignon, 10% Cabernet Franc
Five vineyards across Santa Barbara County, including one in Los Olivos, one in Santa Maria, and three in Santa Ynez.
Aromas of black cherry and plum meet with warm vanilla spice, cinnamon, and cocoa on the nose. On the palate, the delightfully rich & silky tannins and mouth-watering acidity are complemented by the delicious notes of plum candy, cherry pie, and oak toast that leave a lingering finish.
The fruit for Sunstone’s 2017 “Super Tuscan” style blend comes from five vineyards across Santa Barbara County with one in Los Olivos, one in Santa Maria and three in Santa Ynez. Each lot was hand-harvested at night and delivered to the winery in the early morning. Upon arrival the fruit was de-stemmed and lightly crushed to separate fermentation vessels where they were left to cold soak for two days. Post-cold soak, the lots were inoculated and left to ferment for two weeks with twice daily punchdowns or pumpovers. Upon completion of fermentation the lots were lightly pressed off the skins and left to settle for two days. Post-settling the lots were barreled down and left to age in a combination of new and neutral French oak for a weighted average of 15 months. In March 2019 the separate lots were blended to taste, filtered and then bottled to 520 cases in April 2019.
This Super Tuscan blend pairs perfectly with hearty meals like roasted pork, spicy sausages or grilled steak. We also love serving it alongside filling seafood dishes like meaty grilled swordfish steak or spicy cioppino. If you’re serving this Super Tuscan with appetizers, we recommend serving alongside bold aged cheddar or rich bruschetta with olive oil & rosemary!
The 2017 Soleil Rouge can be enjoyed now and for up to an additional 3 years if stored in proper conditions.
Bion Rice, Director of Winemaking
Matt Smith, Consulting Winemaker
Jon Flores, Assistant Winemaker
Jose Gomez, Cellar Master
Guadalupe Chavez, Assistant Cellar Master