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.
Those who purchased the 97 Point rated Bossman will not be disappointed with this latest Pilgrim botting!
Sanguis 2013 Syrah “Pilgrim” Santa Ynez
Retail 85.00 – GGWC 79.99
FREE SHIPPING on 6 or more bottles
Use Code PILGRIM at checkout
Robert Parker: “Spice, garrigue, peppery herbs and mulled red and black fruits all emerge from the 2013 Syrah Pilgrim, which is 93% Syrah, 5% Grenache and 2% Viognier that spent 28 months in 300- and 400-liter barrels. This full-bodied, open, supple and lively red has bright acidity, good (not great) concentration and a clean finish. The acidity will keep this drinking nicely through 2024.”
Anthony Galloni: “Dark red cherry, plum, pomegranate, blood orange and apricot jam meld together in the Syrah-based 2013 Pilgrim. Beams of underlying tannin give the wine its energy and overall persistence. This is another rich, unctuous wine from Matthias Pippig. I very much like this wine’s energy in this style. Dollops of Grenache and Viognier round out the blend.”
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