The 2019 release is a blend of 82% Cabernet Sauvignon and 18% Sangiovese. The grapes were sourced solely from the Newsom Vineyards in the Texas High Plains AVA. The grape lots were fermented separately, blended after Malolactic fermentation, and allowed to mature undisturbed on its lees for over 15 months in large format, 500-L oak barrels.
Crafting a wine in this style yields layers of complex aromatics such as dried herbs and pepper, ripe red fruits like plums and cherry, and fragrant cedar and floral notes. With its good acidity and ripe tannins on the palate, Viviano pairs well with an extensive range of grilled red meat entrees as well as tomato based pasta dishes.
If properly stored, this wine will continue to complex in the bottle for well over 10 years. Best served in a Bordeaux style wine glass at a cool room temperature of 64°F.
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