Lagrein is one of the indigenous grapes grown around the town of Bolzano in the Alto Adige, Italy's most northern wine growing region. There it is known for its big, rich tannins and very dark color - a favorite at meals.
In California, it is the richness of the fruit character that stands out. What one notices, immediately, is how dark and rich this wine is and how drinkable it is.
One of Italy’s bold reds has flourished in Andy Joughin’s Vineyard in the Santa Ynez Valley. With a focus on lesser known varietals, planted on a small scale, the Joughin Vineyard is able to focus on quality over quantity with a similar climate to Italy. Lagrein never produces huge crops, and this leads to dense, dark fruit. Winemaker Bruce McGuire plays off the strengths of the grape, and includes 50+ days of skin to juice fermentation -- creating an inky, plush wine.
Winemaker Comments: 2016 had a reasonable crop of 2 tons per acre compared to the 1/2 ton per acre we had in 2015. Lagrein never crops heavily and is generally low in vigor. With 50+ days of skin to juice contact, the resulting wine is plush and dark with saturated brooding fruit. I suggest decanting if you want to enjoy this wine now or cellar 5-15 years to experience its full evolution.
Tasting Notes: The 2016 Lagrein is a deep inky purple. This Northern Italian varietal has taken roots in the cooler climates of Santa Barbara producing a wine with mild aromas of smashed blackberry, mocha, and loamy soil. Full flavors of ripe dark fruits, plum, and teriyaki round out the palate. Medium-bodied, and surprisingly bright for its color, this wine pairs well with stewed meats, and strong hard cheeses.
Gold Medal 2019 Orange County Commercial Wine Competition- 91 points
2016 Lagrein, Joughin Vineyard
100% Joughin Vineyard Lagrein
AVA: Santa Ynez Valley
September 29, 2016
Sugar: 24.7 Brix
June 13, 2018
Total Acid: .68
8 barrel lot, 25% new French oak
Production: 208 cases
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