Claar Sangiovese 2010 Columbia Valley

Certifications: LIVE, Salmon Safe. Grown within what is now (since 2021) the White Bluffs AVA. Harvested 15 November at 23 Brix. Primary fermentation in stainless-steel tanks using BCS103 yeast with pumpovers twice daily. Malolactic fermentation in oak barrels for two weeks. Matured for 18 months in a combination of new and neutral French oak barrels. pH 3.5. Bottled 23 April 2013.  
Darker and sweeter fruit compared with the 2009. Nutty, prunes, plums, vanilla, sawdust. A bit porty on the nose with oxidative notes and a bit of volatile lift, quite well balanced on alcohol at 13.8%. Firm tannins that build on themselves, high tart acid. This has stuffing and is quite decent. Firmly New World palate and nose, unlike the 2009. Slightly more weight and texture than the 2009 and has held up much better. There's fruit here and some soul. (SCJ)