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2019 Dolcetto
End of Vintage

2019 Dolcetto
Wine Specs
Vintage
2019
Varietal
Dolcetto
Appellation
Monterey
Vineyard
Riverview
Harvest Date
Oct 4, 2019
pH
3.5
Aging
87% Hungarian oak, 13% American oak, 18 months
Bottling Date
July 14, 2020
Alcohol %
14.5
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In Stock
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$36.00
 
SKU: 19SVIDC7EMONR12
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Dolcetto hails from the famed Italian region of Piedmont, where the Nebbiolo grape gets all the attention. The name means “little sweet one,” a translation that doesn’t refer to the sugar content, but rather is an endearing moniker for this much loved yet lesser-known variety. It’s a joyful red that is fresh and generous, the kind of wine that demands to be shared with friends. We grow just a half-acre of this intriguing varietal on our northernmost vineyard, planted because we have a love for the underdog grapes of the world. Our 2019 vintage stands out for its pure fruit and firm structure. Loads of raspberry, strawberry, elderberry and plum are accompanied by hints of mocha, vanilla and violet, providing a yum factor on the palate that is concentrated yet elegant.

Wine Specs
Vintage
2019
Varietal
Dolcetto
Appellation
Monterey
Vineyard
Riverview
Harvest Date
Oct 4, 2019
pH
3.5
Aging
87% Hungarian oak, 13% American oak, 18 months
Bottling Date
July 14, 2020
Alcohol %
14.5
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Wine Profile
Vineyard
The moderate climate and coastal fog that define our estate Riverview Vineyard provide a favorable locale for what is one of northern Italy’s often overlooked varietals. Located two miles southeast of Soledad and adjacent to the Pinnacles National Park, it is nestled on a bench overlooking the Salinas River—a location that receives excellent air flow and maximizes available sunlight. Our half-acre of Dolcetto lies within a block of rows that is fondly called "Marta's Vineyard," named after our winemaker Marta Kraftzeck who advocated for this lesser known varietal.
Varietal Composition
100% Dolcetto
Winemaking
The grapes were handpicked, destemmed and crushed into small fermentation bins. During fermentation, we gently punched down the cap three times per day and held the juice on the skins for two weeks before pressing. At dryness the must was drained and then pressed to stainless steel tanks. After settling the heavy solids, the juice was racked clean to small oak barrels for secondary fermentation and aged for 18 months before bottling unfiltered to preserve the structure and tannins.
Cases Produced
152