This week we have a very special treat for our guests. as our special guest we have Matthias Pippig who owns the Sanguis winery. Matthias worked for many years with the wine legend Manfred Krankel (Sine Qua Non) at the "famous" La Brea Bakery in Southern California. Matthias eventually got the wine bug as well and created the Sanguis labels. Sanguis is almost an exact replica of the Sine Qua None wines withe the packaging, new names each vintage, and most importantly the style, but lucky for us the prices are much more reasonable. While the Sine Qua None can climb into the $200-1000 range, the Sanguis wines retail for $50-80. I highly recommend tasting these wines while they are still at this price point, because many critics agree that this wine is under the radar and soon to take off, which like many other cult wines usually results in the prices going way up.
The wines we will be tasting include...
2011 Sanguis Incandescent
94 points Robert Parker- Starting out, the 2011 Incandescent is smoking blend of 60% Roussanne, 36% Chardonnay and the balance Viognier. Rich and decadent, with full aromas and flavors of marmalade, buttered toast and almond paste, it’s unctuous and rich on the palate yet stays remarkable light on its feet and carries great acidity. It deserves a classy meal and should have 4-5 years or more of prime drinking. Drink now-2018.
2008 Sanguis Red Wine John Henry
93 points Stephen Tanzer- The 2008 Red Wine John Henry is 43% Syrah, 35% Grenache, 17% Cabernet Sauvignon, 3% Viognier and 2% Roussanne, from Bien Nacido, Los Tres Burros, Watch Hill, Stolpman and Refugio Ranch. It is a deep, muscular wine endowed with layers of dark raspberry jam, licorice and spices, all of which wrap around the palate with considerable intensity. The finish turns positively explosive. The wine was scheduled to be bottled in February 2012. Anticipated maturity: 2015-2023
2008 Sanguis Red Wine Polly Anne
93 points Stephen Tanzer- The 2008 Red Wine Polly Anne is 72% Grenache, 26% Syrah, and 2% Viognier from the Watch Hill, Thompson and Bien Nacido vineyards. It is a rich, exotic wine but also too reduced to accurately assess at this stage. The wine was scheduled to be bottled in August, 2011. Sanguis was founded by Matthias Pippig and his wife Jamie Kinser in 2004. These artisan, small production wines are made from top vineyard sources in a style that emphasizes textural richness and depth. Each wine is a unique, unto itself creation down to the blends, names and labels. The best wines are quite promising and bode well for the future.
2010 Sanguis Pilgrim
(92-94) points Robert Parker- The 2010 Syrah Pilgrim, which was tasted from barrel and is 100% Syrah, looks fantastic. A big, pedal-to- the metal style that stays beautifully fresh and focused, it offers up thrilling aromatics, a mouth-filling, voluptuous texture in the mouth and an overall generous, supple feel that will be ideal for drinking over the coming 5-7 years. Drink 2014-2020
2011 Sanguis Mule
92 Points Robert Parker-Stepping up in overall weight and richness, the 2011 Mule (72% Syrah, 21% Grenache, 3% Cabernet Franc and the rest Roussanne) is fresh and bright on the nose with piercing floral, new leather, cedar, spice and underbrush qualities supported by a vibrant core of blackberry and cherry fruit. Medium to full-bodied, with laser-like focus on the palate to go with building richness, it’s a joy to drink and should age nicely for over a decade. Drink now-2023