2014 Sangiovese


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Locally grown in Mountain Ranch by Steve Collum, this fruit-forward Sangiovese has aromas of strawberry, blueberry, leather and violet. Notes of toasted vanilla, caramel and spice on the mid palate. With hints of raspberry and buttercream on the finish.

Additional Information


Sierra Foothills

Wine Type

Red Wine

Alcohol by Volume


Case Production

147 cases

Brix at Harvest


Total Acidity

6.70 g/L

Wine pH


Product Description

Recipe Recommendation

Chicken Roulade

● Pair with Sangiovese


● 3/4 cup large-diced dried figs, stems removed
● 3/4 cup dried cranberries
● 1 cup Pinot Grigio
● 4 tablespoons (1/2 stick) unsalted butter
● 1 1/2 cups diced onions (2 onions)
● 1 pound pork sausage, casings removed (sweet and hot mixed)
● 1 1/2 tablespoons chopped fresh rosemary leaves
● 3 tablespoons pine nuts, toasted
● 2 cups herb-seasoned sourdough bread crumbs
● 1 1/2 cups chicken stock, preferably homemade
● 1 extra-large egg, beaten
● Kosher salt and freshly ground black pepper
● 1 8 Chicken breast and Pounded
● 2 lemon cut into wheels

● 1 bottle Pinot Grigio
● 2 Organic Diced Tomatoes 18.3 oz. glass jar (recommend Jovial)
● 6 cloves of garlic minced
● 1 bunch of Italian Parsley


● Place the dried figs and cranberries in a small saucepan and pour in the Pinot Grigio. Bring the mixture to a boil over medium heat, then lower the heat and simmer for 5 minutes. Remove from the heat and set aside.
● Meanwhile, melt the butter in a large (12-inch) skillet over medium heat. Add the onions and sauté until softened, about 5 minutes. Add the sausage, crumbling it into small bits with a fork, and sauté, stirring frequently, for 10 minutes, until cooked and browned. Add the figs and cranberries with the liquid, the chopped rosemary, and cook for 2 more minutes. Scrape up the brown bits with a wooden spoon.
● Place the bread crumbs in a large bowl. Add the sausage mixture, egg, 1 teaspoon salt, and 1/2 teaspoon pepper and stir well. (The stuffing may be prepared ahead and stored in the refrigerator overnight.)
● In 2 large sauté pan put split the Pinot Grigio and Diced Tomatoes on medium
● Lay the Chicken on a cutting board and pound. Sprinkle the meat with 2 teaspoons salt and 1 teaspoon pepper. Spread the stuffing in a 1/2-inch-thick layer over the meat, leaving a half-inch border on all sides. Don’t mound the stuffing or the chicken will be difficult to roll. Place plastic wrap on cutting board cup large enough to wrap, place two lemon wheels on plastic then chicken breast with stuffing. Starting at 1 end, roll the chicken like a jelly roll and tuck in any stuffing that tries to escape on the sides, roll tightly. Next wrap on the outside of the plastic wrap aluminum foil. Place the rolls into the sauce pans with diced tomatoes and Pinot Grigio at a medium simmer 10 to 13 minutes on each side. Let the rolls rest for 10 minutes.
● Next, add more wine or chicken stock to the remaining diced tomatoes and Pinot Grigio if the sauce is too thick. Add to the sauce minced garlic and let simmer for 5 minutes as the rolls are resting. At the same time roast your pine nuts. Next add the fresh parsley to your sauce.
● Plating, unwrap your rolls and cut across to make wheels. You can serve this over creamy polenta if you like. Top your roulade with your tomato sauce and on top of that toasted pine nuts.