(Rose-Sangiovese)" A wine that captures what's in your heart - the joy, the passion, the unknown..."

Why are we so excited?

Because, we have chosen with this vintage to utilize the ancient method, of direct pressing. 

(Rose from DirectPress Sangiovese)
The fruit comes off the vines with the singular intention of making a premium rose, rather than as a by-product of a red wine. The old world regions of Tavel, Bandol, Provence(where Rose is taken a bit more seriously) utilize the direct press method, retaining much more phenolics and structure than the bleed method.

The world renowned Brunello Sangiovese came off the vines over a month earlier than the lot we used to make our reds, resulting in a highly structured, low sugar Rose, which holds its own in complexity and phenolics to a red wine. A 100% tank fermentation allowed the high quality Brunello clone to express itself unhindered.

The 2015 Heartnote is one of our favorite wines for pairings. Highly acidic, it cleanses the palate between each bite to help our senses stay fresh and alert. We have created a means to discipher the innermost layers and higher levels of phenolics with our "Spice pairing blend"- a mixture of Marjoram, Savory (similar to rosemary, but sweeter), Lavender and Pink Himalayan Salt. These floral herbs blend into the folds of acidity, and let the palate be openly receptive to its refined structure and trailing mango notes on the finish.  

<<< link wbuy wimne>>>
Sangiovese-Direct Press
$27 | Club: $22.95 | Kama: $20.25

Notes of strawberries, watermelon, pomelo, persimmon, and white peach

Food Pairings: Light salads, light pasta and rice dishes, especially with seafood, raw and lightly cooked shellfish and grilled fish and goats’ cheeses. 

Aphrodisiac Pairings: Langres Cheese, Barnier Black Provencal Olives, Absinthe Popcorn

LXV Spice Pairings: Lavender, Marjoram, Savory, Himalayan Pink Salt ($5)

Other Inspirations for using the Spice Blend: Roasted Chicken Thighs or Potatoes, Broiled Trout, Baked Fries, Grilled Salmon, Turkey Meatballs, Grilling Salt


To pair with our wine, we consulted with local Chef Jake Marino, who prepared a delicacy of quail seasoned with the Spice Blend, served over softly toasted Orzo . The delicate flavors and texture of quail bring out the balanced acidity of Heartnote which does not press too hard onto the palate as many unbalancedly acidic wines do, while the orzo and diced green apple add a playfully natural tickle. The dish is truly enabled to shine throughout its duration, as the palate is constantly freshened.

1 Green apple, diced
2-4 Quails (depending on size)
2 Cups Orzo Pasta
2 Quarts Water
2 Tablespoons Salt
1 Stick Unsalted Butter
LXV Heartnote Rose BlendSemi boneless quail, seasoned with salt, pepper, and rose pairing. Set aside. 

Preheat oven to 300 Degrees. On a small sheet pan, toast in oven 2 cups Orzo pasta 5-10 min/ Golden Brown 

Bring 2 quarts of water to a boil, with 2 tablespoons of salt. Once orzo is toasted, add directly to boiling water. Stir occasionally, let simmer 7-9 Min. 

Begin to brown 1 stick of butter in pan. Once golden color abreast, add quail breast side down. Sear until golden brown. Turn over. Using a large spoon, use remaining butter in pan to baste until medium doneness. 

Garnish with finely diced green apple.


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