This Washington sangiovese was a clear, dark purple in the glass, delivering notes of cherry and other red berry fruit with an ever-so-slight hint of oak. On the palate, the Mannina Cellars 2006 Sangiovese Walla Walla Valley (13.6%) offered cherry fruit forward flavors with well integrated acidity and tannins leading to a nice, velvety finish. This was a very nice, food friendly wine.

The Mannina sangiovese is comprised of 89% sangiovese combined with 8% merlot, 2% cab, and 1% syrah. We paired it with a traditional Pasta Bolognese that Kari crafted, combining beef, veal, pork, and pancetta, ground together and then slow cooked over the stove top. A baked loaf of Essential olive bread and a fresh Frisse salad with blood oranges completed our dinner.

The Mannina Cellars 2006 Sangiovese ($22) is a wine I want to have again with our next Italian meal. I believe sangiovese is one of Washington's up-and-coming varietals, but unfortunately far too many winemakers craft it in an over-ripe, over-alcohol, over-oaked style.

Not the folks at Mannina, for it's clear they have approached their winemaking with a focus on allowing the fruit to express itself with minimal intervention. I'm hooked on this wine and will definitely get more.

Related Links
Mannina Cellars Sangiovese Notes