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2016 Dolcetto

2016 Dolcetto
Wine Specs
Vintage
2016
Varietal
Dolcetto
Appellation
Monterey
Vineyard
Riverview Vineyard
Harvest Date
September 23, 2016
Harvest Brix
26.2°
pH
3.48
Aging
100% French Oak, 10 months
Bottling Date
September 1, 2017
Alcohol %
14.5
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In Stock
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$34.00
 
SKU: 16SVIDC7EMONR12

With 11 estate vineyards spread along a 70-mile spread of the Salinas Valley, we are blessed to have varied microclimates, soil types and topographies from which to draw. This allows us to grow 39(!) different varietals at Scheid, each planted in the specific site where it will thrive and reach its fullest potential. For Dolcetto, it’s at our northernmost vineyard where we grow just a half-acre of this intriguing varietal. Dolcetto hails from the famed Italian region of Piedmont and 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. Our 2016 vintage stands out for its pure fruit and firm structure. Loads of black cherry and plums with leather and earth tones provide the yum factor on a palate that is concentrated yet elegant.

Wine Specs
Vintage
2016
Varietal
Dolcetto
Appellation
Monterey
Vineyard
Riverview Vineyard
Harvest Date
September 23, 2016
Harvest Brix
26.2°
pH
3.48
Aging
100% French Oak, 10 months
Bottling Date
September 1, 2017
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 premier varieties. Located two miles southeast of Soledad and adjacent to the Pinnacles National Park, it is nestled on a bench overlooking the Salinas River with a bench location that creates 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 into half-ton bins, 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 ten months before bottling unfiltered to preserve the structure and tannins.
Cases Produced
100