 Matthias Pippig is not your everyday mainstream winemaker. He’s an “artist” in the true sense of the worth. A creator, a dreamer, a visionary, a poet, a chef, a scientist. Mix this all together and you have Sanguis. Matthias moved here from Germany some 30 years ago with plans to make it big in the Rock & Roll scene. Life took a different turn, as he had to make a living and he eventually stumbled onto the L.A. food scene. He worked as a waiter, and in time met Manfred Krankl, of La Brea Bakery fame, which whom he’d partner and work for several years. Krankl, created the infamous Sine Qua Non label and that inspired Matthias to go a similar route and the rest is history. Sanguis is not a quaffing wine, but complex and sophisticated. |
Sanguis 2013 “Verve” Proprietary Red Blend, Santa Ynez
Retail 80.00 – GGWC 76.99
FREE SHIPPING on 6 or more bottles
Use Code VERVE at checkout
There’s this old trick of determining the depth of a well by dropping a stone and counting until you hear the sound. 2013 Verve reminds me of that – total darkness, the cool sensation of the mysterious world underground, and textural depth that can only be approximated. The 2013 Verve consists of 58% Grenache, 20% Syrah, 18% Cab Franc and 4% Viognier – a compostion only possible through the magical climate of the Santa Ynez Valley. Verve yields the beautiful dark aromas of wild berries (not found in the grocery store) and the rest of aromatic picture composed of northern woods, a campfire, and someone grilling meat far off. I love Verve’s strong but playful tannin and underlying freshness. Only 125 cases produced!
Robert Parker 93 Points: “… the 2013 Verve checks in as 58% Grenache, 20% Syrah, 18% Cabernet Franc and 4% Viognier that saw 20% whole clusters and 26 months in 300-liter Cigar barrels and 500-liter neutral French oak. Charming, seamless and polished (as are all of Matthias’s wines), it has outstanding notes of black raspberries, toasted bread, spice and dried flowers in a medium to full-bodied, balanced and lengthy package. It should drink nicely through 2023.”
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