Putting nose to glass, there’s a blast of bread dough from aging sur lie. Aromas of lemon, mango, and pineapple waft in, along with green pear and petrol
Callaway took a big risk creating a wild yeast wine. In my opinion, it’s even more of a risk since Cabernet Sauvignon is one of the most recognizable varietals on the market, making any faults especially visible. In this case, that gamble paid off in spades.
Dark plum and black cherry take center stage, along with blackberry. The fruit notes together come across as stewed, tart, and a little jammy. Oak elements include smokey charcoal, clove, vanilla, and resin.
It’s worth noting the quality of 2016 Sangiovese. It lacks some of the spiciness and oakiness you’ll commonly find in wines from that varietal, but I consider that a positive. The fruit doesn’t need to hide behind these secondary flavors, something indicative of the grapes being picked by hand as opposed to machine-harvested. The result is a pleasant, easy drinking experience which appeals to most palates.