2004 Buoncristiani Dolcetto
Wine Specs
Vintage
2004
Cases Handcrafted
110

2004 Buoncristiani Dolcetto

If you enjoy older Chiantis or Barbarescos, you'll love this 2004 Dolcetto!

60 Bottles Available
Add To Cart
$50.00
$35.00
/ 750 ml
SKU: BW04DOLC

WINEMAKER JAY BUONCRISTIANI'S RECENT TASTING NOTES: 

2004 Dolcetto - 55% Napa and 45% Sonoma - 110 cases originally crafted.  A ruby, garnet, slight orange hint to the rim.  More pronounced red fruit and rhubarb.  Can taste the Unti Vineyard, Dry Creek influence.  Slightly tart with bright acidity, like an old Chianti or Barbaresco.  Drink now or over the next 1 to 2 years.

ORIGINAL TECHNICAL NOTES:

Our paternal grandfather, Nonno, immigrated to California from Northern Italy and brought his passion for food, wine, art, and family tradition. The Buoncristiani brothers, Nonno’s grandsons, planted Dolcetto to be crafted into a wine as a tribute to their roots, and in honor of Nonno.

Rarely grown outside of Italy, we fortunately found a great source of Dolcetto for planting material. Together with our friends, we brothers planted our Clone 69 Dolcetto in Yountville at a site warm enough to ensure an ultra-ripe wine yet cool enough to mirror the Northwestern Piedmont region of Italy, Dolcetto’s origin.   We were also fortunate to source some Dolcetto from another Italian family - the Unti family - in Dry Creek Valley.

We instill our strict viticultural practices at these exclusive sites and thus ensure our highest standard of quality. The best wines are made in the vineyard and with Dolcetto this is especially true. The typical large crop set by Dolcetto is thinned to one cluster per shoot and the huge clusters that remain are trimmed to half their size to achieve cluster uniformity and concentration of varietal flavor.

Following harvest, we cold soaked the lots for two days, then initiated fermentation slowly with an Italian yeast strain that was isolated from a Piedmont vineyard. During fermentation we hand punched the cap five times a day, extracting the rich flavor, color, and tannin from the thick skins. The small batches were kept separate during fermentation, after pressing, and throughout the first year of aging in French oak barrels. During the second year of barrel aging, the vineyard components were blended together to create optimum complexity while retaining balance, varietal character, and superior quality.

We, the Buoncristiani brothers, take pride in performing all aspects of enology, viticulture, wine production, and art design in order to share with you a true expression of our winemaking passion.