Primavera 2018

Primavera 2018
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SKU: 0779-18

The first release of the Becker Wine Club Sangiovese: Le Quattro Stagione Primavera.  The Sangiovese grapes were planted by our very own Wine Club Vine Sponsors in 2015. After several years of hand pruning and watchful, caring eyes, the grapes are ready for harvest. We started with a dedicated hand-harvest crew, lessons on Brix and grape ripeness, and even a few willing feet for crushing. Fermentation started in a stainless steel tank, but finished in a mixture of new and neutral American oak barrels. Left alone for nearly two years, the wine has matured to a savory expression reminiscent of Italian Brunello. Pairing well with the Becker Estate Petite Sirah, Barbera from Drew Tallent and a bit of Cabernet Sauvignon from the Canada Family Vineyards, we hope you’ll agree this delectable wine is a wine to be enjoyed with food.

It is light-to-medium bodied, with bright cherries and pomegranates to greet you. It opens to a rustic wine, earthy yet bright, soft yet expressive. The tannic structure is immediate, and merely allows the fruit to be the subtle highlight. You’ll want to decant this wine, but enjoy the aromas as it opens to fruition.

Aromatics: Rainier cherries, pomegranate, earthy olive notes, tea, rose petals

On the Palate: Tart cherries, black tea, dried fruits and herbs, lingering

 Enjoy now, Cellar 10+ years

Decant 30 mins before serving

Serve 60-65°F

Wine Specs
Texas Hill Country
Harvest Date
August, 2018
24.6 - 27.0 Brix
22 months in French and American, new and neutral oak barrels
Bottling Date
June, 2020
Residual Sugar
Dry 0.6 g/L
Alcohol %
Wine Profile
Vineyard Notes
Becker Vineyards, Estate, Sangiovese and Petite Sirah, 70% (Stonewall, TX) ; Tallent Vineyards Barbera 18%, (Mason County, TX); Canada Family Vineyards, Cabernet Sauvignon, 12% (Plains, TX)
Production Notes
Limited production of only 400 cases
Food Pairing Notes
Rustic tomato dishes, savory and spicy, stuffed red peppers, grilled meats and vegetables, charcuterie of cured sausages and hard cheeses
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