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2022 Dolcetto
NEW RELEASE

2022 Dolcetto
Wine Specs
Vintage
2021
Varietal
Dolcetto
Appellation
Monterey
Vineyard
Riverview
Harvest Date
Oct 13, 2022
pH
3.49
Aging
60% French oak, 40% Hungarian oak, 40% new, 10 months
Bottling Date
Aug 17, 2023
Alcohol %
14.9
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In Stock
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$36.00
 
SKU: 22SVIDC7EMONR12
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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 2022 vintage of Dolcetto stands out for its pure fruit and firm structure. Aromas of strawberry, cherry, currant, and raspberry are interspersed with hints of floral and earth notes, providing the yum factor on a palate that is concentrated yet elegant.

Wine Specs
Vintage
2021
Varietal
Dolcetto
Appellation
Monterey
Vineyard
Riverview
Harvest Date
Oct 13, 2022
pH
3.49
Aging
60% French oak, 40% Hungarian oak, 40% new, 10 months
Bottling Date
Aug 17, 2023
Alcohol %
14.9
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Wine Profile
Vineyard
The moderate climate and coastal fog that define our estate Riverview Vineyard provide favorable conditions for what is one of northern Italy’s often overlooked varietals. Located two miles southeast of Soledad and adjacent to the Pinnacles National Park, Riverview is nestled on a bench overlooking the Salinas River—a location that receives excellent airflow 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 into stainless steel tanks. After settling the heavy solids, the juice was racked clean into small oak barrels for secondary fermentation and aged for eighteen months before bottling unfiltered to preserve the structure and tannins.
Cases Produced
95