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2018 Dolcetto
NEW RELEASE

2018 Dolcetto
Wine Specs
Vintage
2018
Varietal
Dolcetto
Appellation
Monterey
Vineyard
Riverview
Harvest Date
Oct 15, 2018
pH
3.25
Aging
100% French oak, 10 months
Bottling Date
Aug 18, 2019
Alcohol %
13.4
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In Stock
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$36.00
 
SKU: 18SVIDC7EMONR12

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 Riverview Vineyard, planted because we have a love for the underdog grapes of the world. Our 2018 vintage stands out for its pure fruit and firm structure. Loads of black cherry and raspberry with rose petal and vanilla tones provide the yum factor on a medium-bodied palate. It is a concentrated yet elegant wine with a crisp acidity and lingering fruit finish.

Wine Specs
Vintage
2018
Varietal
Dolcetto
Appellation
Monterey
Vineyard
Riverview
Harvest Date
Oct 15, 2018
pH
3.25
Aging
100% French oak, 10 months
Bottling Date
Aug 18, 2019
Alcohol %
13.4
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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 ten months before bottling unfiltered to preserve the structure and tannins.
Cases Produced
136