2016 Kendric Vineyards Sangiovese, Reward Ranch, Shenandoah Valley
92 points ~ View from the Cellar
Tasting Notes
Sangiovese is the main constituent of Chianti and the only grape of Brunello. Using those Old World reference points, I feel like each vintage inches a little farther from Chianti. I’m still somewhere in the middle ground with the 2016, but I’m slowly creeping up on Brunello, with a little more structure and stuffing in each successive vintage. Still, this is very far from a super-ripe or super-extracted rendition. It’s a pinot producer’s take on sangiovese.
The 2016 was fermented with 100% whole clusters, meaning that the stems were included. The hope with stem inclusion is to produce aromatic complexity. The nose also benefitted from the inclusion of some pressed viognier skins co-fermented with the sangiovese. Skin contact in the fermenter was very extended – about 40 days – with an eye toward building length on a variety that can often be rather short on the palate. That extended maceration also lends a bit of earthy grip to the palate.
This sangio comes from my Mom’s vineyard, Reward Ranch, in the Shenandoah Valley of the Sierra Foothills. This was the first vineyard I planted, on breaks from school, in the early '90s. I had to move crazy amounts of granite just to get the vines in the ground, and I hope this wine expresses that rocky aspect of the vineyard.
Lamb and pork are perfect pairings with sangiovese’s cherry fruit. If you can work in some mushrooms or rosemary to pick up the earthier and more herbal elements, so much the better!
"A lovely wine that retains that beautiful transparency that the varietal can offer if not allowed to ripen up to much in the generous sunshine of California. The wine still comes in at 13.7 percent octane, but is nicely light in color and offers up a vibrant bouquet of cherries, strawberries, gentle herb tones, a fine base of soil, orange peel, woodsmoke and a bit of clove in the upper register. On the palate the wine is pure, full-bodied, focused and soil-driven, with a nice touch of sappy red fruit at the core, fine balance and grip, ripe tannins and a long, tangy and complex finish. This is first class sangiovese in the making, and though it is approachable today, there are really some backend tannins here that could do with resolving and I would opt to tuck it away in the cellar for at least four or five years and let it soften up more completely. Fine juice.” – View from the Cellar
"Mouthwatering cherry, cranberry and blood orange flavors are juicy and sleek, with pretty accents of black tea, baking spices and dried rose petal lingering on the finish.” – Wine Spectator, 88 points
Specs
Vintage: 2016
Varietal: Sangiovese
Appellation: Shenandoah Valley
Alcohol: 13.7%
What’s Included
4-bottles:
4x 2016 Kendric Vineyards Sangiovese, Reward Ranch, Shenandoah Valley
Case:
12x 2016 Kendric Vineyards Sangiovese, Reward Ranch, Shenandoah Valley
Stewart Johnson farms the Kendric Johnson Vineyard, a small vigneron’s operation, located on leased land at the boundary of the Marin County and Sonoma Coast appellations 8 miles west of the Pacific Coast. This 8.5-acre vineyard was planted in 2002 to clones 37, 115, 667, 777, 828, Pommard, and Martini. Yields are extremely low at this very cool site. Stewart graduated from University of California at Berkeley, obtained a doctorate in political science from Yale, and graduated with a law degree from Hastings. While interning at the Environmental Protection Agency, he was drawn to winegrowing and winemaking rather than being confined to an office practicing law. With his wife, who is a Marin native, he discovered the pastoral beauty of Marin County and ended up growing grapes there.
My name is Stewart Johnson and I handle all aspects of production – from planting and farming the vineyards, to making the wine, to now pitching it to you. When I say “handle,” I don’t mean the photo-op level of participation common to the industry. Every vine and every barrel has my hand prints all over it.
Kendric Johnson was my Dad and is the person for whom this enterprise was named. He died in 2001 just as we were getting started. Naming the company after him is meant to both honor his memory and to impose his high personal standards upon the undertaking.
I’ve made the wines in other wineries’ facilities over the years, but I now have my own production facility on Treasure Island. We hope to be able to welcome visitors to our tasting room soon.
Available States
AZ, CA, CO, CT, DC, FL, GA, ID, IN, IA, KS, LA, ME, MD, MA, MN, MO, MT, NE, NV, NJ, NM, NY, NC, ND, OH, OK, OR, PA, RI, SC, SD, TN, TX, VT, VA, WA, WV, WI, WY
Kendric Vineyards Sangiovese, Shenandoah Valley
4 bottles for $59.99 $15/bottle + $2/bottle shipping
Case of 12 for $149.99 $12.50/bottle + $1/bottle shipping
How much more are you saving by buying a full case?
(Note: Tax & Shipping not included in savings calculations)
2016 Kendric Vineyards Sangiovese, Shenandoah Valley - $30 = 16.66%
@klezman well, there’s a coast and by definition there is one side with land and the other side, technically, is underwater. sure there are wiggly coastlines, but 8 miles West is bound to be perpetually wet and salty, and the soil might be sevral thousand feet down, providing a very unique terroir.
Yes, looks like a bit of a hodge-podge of internet grabs. To clarify, this is from my folks’ ranch in the foothills. I planted it, but I’m not now farming it, day to day. I do farm a number of varieties in Marin, but this is the only thing sourced from outside my own vineyard.
I only wish I had this dirt in Marin – then I’d rule the world!
@KendricPN@klezman
I had the pleasure to chat with Stewart on a few occasions several years ago. Unfortunately I was in a different situation then versus now and was unable to follow up on a few things, but let me say this guy was super cool and helpful and without a doubt just a good person! I purchased his Syrah the last time it was offered (I believe it was the Petaluma Gap) and it was fantastic! Nice to see you here again Stewart! Hope all is well.
There is a general progression with the sangio, inching slightly further with each vintage on the path from Chianti to Brunello. 2016 is somewhere in the middle ground, but with a little more stuffing and structure than the earlier vintages.
It’s been a while since I’ve checked in on '14 and '15. I might have a chance to dig out some bottles tomorrow. What I can say, based on memory of '14 and '15 and current tasting of '16, is that there is an evolutionary sweet spot that opens about 5 years from the vintage, where a dried herb note starts to assert itself alongside the more constant cherry fruit and iron (or iodine) mineral tang. These sangios are fermented whole cluster, but it takes a surprisingly long time for that to show up on the nose. '14 and '15 were pretty light wines, and I wouldn’t wait on them, but I’ll try to update that guidance. Meanwhile, I would regard the 2016 as really hitting its stride right now.
After UPS did their usual “ring and run”, I found an awesome box with the 2016 Kendric Vineyards Sangiovese inside!
On the pop and pour,
Visual: This wine shows a slightly brick red color and a lot of clarity. It has the lighter body color/depth that (to my mind) is classically sangiovese, but seems to be losing popularity among winemakers.
Nose: cherry brandy/kirsch, nutmeg, and allspice. There is quite a bit of alcohol heat on the pop and pour. It does blow off in a few short minutes in the open glass. Just time enough to prepare your dinner plate.
Palate: This wine has a surprisingly tannic entry and a huge, high center on the palate. Lots of sour cherries, cranberries, and pomegranate in the fruit profile. It’s fruit forward, but not a “fruit bomb”. I paired it with my “super speed” dinner of pasta with vegetables and feta. It was a really nice, weeknight pairing. The acid in the wine cut through the fatty mouthfeel of the cheese is a delicious way.
True to the grapes’ Italian heritage, I would serve this wine with lots of meaty, cheesy, saucy delicious foods. The price here at @casemates is perfect for this to be my “everyday Italianate wine”.
Now that I’ve finished writing up my review, I’ve read the winemakers’ notes. If the winemaker’s goal is a wine more to the Brunello-side than to the Chianti-side of sangiovese, I think this wine is definitely showing that path. Very nicely done!
Mouthwatering cherry, cranberry and blood orange flavors are juicy and sleek, with pretty accents of black tea, baking spices and dried rose petal lingering on the finish. Drink now. 165 cases made. — MW 12/15/20
from Vinography:
2016 Kendric Vinyeards “Reward Ranch” Sangiovese, Shenandoah Valley, Sierra Foothills, California
You might think this was a rosé from its light ruby color. In the glass, this wine smells of dried cherries and raisins with a hint of leather. In the mouth, the wine has great lift and a nice combination of citrus and cherry flavors mixed with leather and cedar. Delightfully varietally correct, and quite tasty. A very light-bodied interpretation of Sangiovese at only 13.7% alcohol. 165 cases produced. Score: around 9. 6/28/20
I hadn’t looked at that WineWrite piece in a while. I got choked up at the picture of a brimming irrigation pond. What I wouldn’t give to have that this year!
I had zero irrigation water this year and am paying to haul in recycled municipal water in dribbles and drabs.
It’s true that farmers enjoy bitching about something or other every year, but I’ve had plenty of material to work with in the last couple of growing seasons.
Here’s the thing about sangio – it’s prone to edgy tannins and acids and it can be short. The obvious solution to those issues is to ripen the hell out of it. But then you get hot and jammy wine that may not say much about the site where it’s grown. That’s not where I’m aiming, but shrill and short isn’t quite it either. It’s not an easy grape to bring in at moderate ripeness that offers both some transparency to the soil where it was grown and some balance to its more angular structural elements. There are a few things that I think are important here, but I think the biggest measure I can take is extended maceration – about 45 days on the skins. This builds some longer chain tannins (which will still always be grippy) and adds some earth, depth and length.
@oppsie hint: lookup MI state legislature and write to your state senators and representatives. (not the ones in Washington DC). The Michigan state ones are the ones that can fix this.
Hi Stewart, nice to see you on Casemates. I watched Stewart grow up as his father was my dentist. I’m excited to try the wine. So, I’m in. His parents vineyard is just over the rise to the west of our winery. It is some of the best ground in the Shenandoah Valley of Amador county.
Cheers
@ScottHarveyWine I have to say that is fascinating, even for the odd stuff we see on this board: the intersection of winemaking and dentistry doesn’t happen very often.
Hi Scott.
I was working for Dick Cooper when he made the cellar door hinges for your Santino Winery. Probably the first time I set foot in a winery was helping him with the installation.
@KendricPN@ScottHarveyWine
Adding a tag so Scott will see this.
And I tried to get Stew to sneak some of these on a mixed case order of some of his other bottles, but he refused (politely) and had me get them here.
Good stuff here as well as his Syrah, PN, Vio and Chard.
malleable-sweet-hydrant
Purchased the 2014 Sangiovese a couple years ago & really liked it. I’m in for a case! Ty for the chance to order again! Really enjoyed your Syrah as well. Ty for your participation in discussions too!
2016 Kendric Vineyards Sangiovese, Reward Ranch, Shenandoah Valley
92 points ~ View from the Cellar
Tasting Notes
Specs
What’s Included
4-bottles:
Case:
Price Comparison
Not for sale online, $264/case MSRP
About The Winery
Available States
AZ, CA, CO, CT, DC, FL, GA, ID, IN, IA, KS, LA, ME, MD, MA, MN, MO, MT, NE, NV, NJ, NM, NY, NC, ND, OH, OK, OR, PA, RI, SC, SD, TN, TX, VT, VA, WA, WV, WI, WY
Estimated Delivery
Monday, Aug 9 - Friday, Aug 13
Kendric Vineyards Sangiovese, Shenandoah Valley
4 bottles for $59.99 $15/bottle + $2/bottle shipping
Case of 12 for $149.99 $12.50/bottle + $1/bottle shipping
2016 Kendric Vineyards Sangiovese
How much more are you saving by buying a full case?
(Note: Tax & Shipping not included in savings calculations)
2016 Kendric Vineyards Sangiovese, Shenandoah Valley - $30 = 16.66%
Some excellent typos in this offer!
Shenandoah Valley = Paso Robles?
8 miles west of the Pacific coast?
I’m still waiting to get my 2014 and 2015 from the last offer! I forget who has it…
Edit: this is why computers are useful. @PLSemenza has them. And I think I’ve got a box here for them too.
@klezman Not me losing bottles!? For once…
@klezman well, there’s a coast and by definition there is one side with land and the other side, technically, is underwater. sure there are wiggly coastlines, but 8 miles West is bound to be perpetually wet and salty, and the soil might be sevral thousand feet down, providing a very unique terroir.
@klezman
Yes, looks like a bit of a hodge-podge of internet grabs. To clarify, this is from my folks’ ranch in the foothills. I planted it, but I’m not now farming it, day to day. I do farm a number of varieties in Marin, but this is the only thing sourced from outside my own vineyard.
I only wish I had this dirt in Marin – then I’d rule the world!
@KendricPN @klezman
Great to see you back!
For those of us with the '14 and '15; how are those doing, iyo, and how does this compare?
@KendricPN Stew, had a 2013 Pinot of yours the other day. Aside from some bricking it was delightful!
@KendricPN @klezman
I had the pleasure to chat with Stewart on a few occasions several years ago. Unfortunately I was in a different situation then versus now and was unable to follow up on a few things, but let me say this guy was super cool and helpful and without a doubt just a good person! I purchased his Syrah the last time it was offered (I believe it was the Petaluma Gap) and it was fantastic! Nice to see you here again Stewart! Hope all is well.
There is a general progression with the sangio, inching slightly further with each vintage on the path from Chianti to Brunello. 2016 is somewhere in the middle ground, but with a little more stuffing and structure than the earlier vintages.
It’s been a while since I’ve checked in on '14 and '15. I might have a chance to dig out some bottles tomorrow. What I can say, based on memory of '14 and '15 and current tasting of '16, is that there is an evolutionary sweet spot that opens about 5 years from the vintage, where a dried herb note starts to assert itself alongside the more constant cherry fruit and iron (or iodine) mineral tang. These sangios are fermented whole cluster, but it takes a surprisingly long time for that to show up on the nose. '14 and '15 were pretty light wines, and I wouldn’t wait on them, but I’ll try to update that guidance. Meanwhile, I would regard the 2016 as really hitting its stride right now.
After UPS did their usual “ring and run”, I found an awesome box with the 2016 Kendric Vineyards Sangiovese inside!
On the pop and pour,
Visual: This wine shows a slightly brick red color and a lot of clarity. It has the lighter body color/depth that (to my mind) is classically sangiovese, but seems to be losing popularity among winemakers.
Nose: cherry brandy/kirsch, nutmeg, and allspice. There is quite a bit of alcohol heat on the pop and pour. It does blow off in a few short minutes in the open glass. Just time enough to prepare your dinner plate.
Palate: This wine has a surprisingly tannic entry and a huge, high center on the palate. Lots of sour cherries, cranberries, and pomegranate in the fruit profile. It’s fruit forward, but not a “fruit bomb”. I paired it with my “super speed” dinner of pasta with vegetables and feta. It was a really nice, weeknight pairing. The acid in the wine cut through the fatty mouthfeel of the cheese is a delicious way.
True to the grapes’ Italian heritage, I would serve this wine with lots of meaty, cheesy, saucy delicious foods. The price here at @casemates is perfect for this to be my “everyday Italianate wine”.
Now that I’ve finished writing up my review, I’ve read the winemakers’ notes. If the winemaker’s goal is a wine more to the Brunello-side than to the Chianti-side of sangiovese, I think this wine is definitely showing that path. Very nicely done!
Many, many thanks to @KendricPN, @casemates, @Winedavid49 and the entire Casemates Team for the opportunity!
DIPLOMAT! RAT-A-TAT! FAT CAT! AWESOME!
The Spectacle review in full…
Mouthwatering cherry, cranberry and blood orange flavors are juicy and sleek, with pretty accents of black tea, baking spices and dried rose petal lingering on the finish. Drink now. 165 cases made. — MW 12/15/20
from Vinography:
2016 Kendric Vinyeards “Reward Ranch” Sangiovese, Shenandoah Valley, Sierra Foothills, California
You might think this was a rosé from its light ruby color. In the glass, this wine smells of dried cherries and raisins with a hint of leather. In the mouth, the wine has great lift and a nice combination of citrus and cherry flavors mixed with leather and cedar. Delightfully varietally correct, and quite tasty. A very light-bodied interpretation of Sangiovese at only 13.7% alcohol. 165 cases produced. Score: around 9. 6/28/20
https://www.vinography.com/2020/07/vinography-unboxed-week-of-6-28-20
and a recent little blurb:
http://www.thewinewrite.com/2021/03/talking-marin-county-wine-with-stewart.html
fwiw
I hadn’t looked at that WineWrite piece in a while. I got choked up at the picture of a brimming irrigation pond. What I wouldn’t give to have that this year!
I had zero irrigation water this year and am paying to haul in recycled municipal water in dribbles and drabs.
It’s true that farmers enjoy bitching about something or other every year, but I’ve had plenty of material to work with in the last couple of growing seasons.
I like what I’m hearing from the tasters and the vintner, but having been disappointed in some of my recent buys of Sangiovese, I held back, but -
wild mushroom season will be here soon, and a good sangi is required, so …
/giphy beautiful-vast-troll
Here’s the thing about sangio – it’s prone to edgy tannins and acids and it can be short. The obvious solution to those issues is to ripen the hell out of it. But then you get hot and jammy wine that may not say much about the site where it’s grown. That’s not where I’m aiming, but shrill and short isn’t quite it either. It’s not an easy grape to bring in at moderate ripeness that offers both some transparency to the soil where it was grown and some balance to its more angular structural elements. There are a few things that I think are important here, but I think the biggest measure I can take is extended maceration – about 45 days on the skins. This builds some longer chain tannins (which will still always be grippy) and adds some earth, depth and length.
Why no ship to Michigan?
@KendricPN is there any way to get us on the list?
@oppsie Sorry, MI seems to have gotten a little sticky on permitting.
@KendricPN Soooooo…we’re just out of luck? That stinks.
@oppsie hint: lookup MI state legislature and write to your state senators and representatives. (not the ones in Washington DC). The Michigan state ones are the ones that can fix this.
Hi Stewart, nice to see you on Casemates. I watched Stewart grow up as his father was my dentist. I’m excited to try the wine. So, I’m in. His parents vineyard is just over the rise to the west of our winery. It is some of the best ground in the Shenandoah Valley of Amador county.
Cheers
@ScottHarveyWine I have to say that is fascinating, even for the odd stuff we see on this board: the intersection of winemaking and dentistry doesn’t happen very often.
@pmarin @ScottHarveyWine ROTFL!
Hi Scott.
I was working for Dick Cooper when he made the cellar door hinges for your Santino Winery. Probably the first time I set foot in a winery was helping him with the installation.
@KendricPN @ScottHarveyWine
Adding a tag so Scott will see this.
And I tried to get Stew to sneak some of these on a mixed case order of some of his other bottles, but he refused (politely) and had me get them here.
Good stuff here as well as his Syrah, PN, Vio and Chard.
malleable-sweet-hydrant
@KendricPN Thank you for your participation and tasty offering.
Purchased the 2014 Sangiovese a couple years ago & really liked it. I’m in for a case! Ty for the chance to order again! Really enjoyed your Syrah as well. Ty for your participation in discussions too!
/giphy illustrious-muddled-celery
