Matthias Pippig is not your everyday mainstream winemaker. He’s an “artist” in the true sense of the word. A creator, a dreamer, a visionary, a poet, a chef, and 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, with whom he’d partnered and worked 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 2019 Bossman Syrah-based BlendGGWC 94.99
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Robert Parker 96 Points: “The 2019 Bossman is a blend of Syrah, Grenache, Cabernet Sauvignon, and Viognier vinified with 30% whole clusters and matured for 27 months in 70% new and 30% seasoned 400-, 500- and 600-liter French puncheons. Medium ruby, it opens with graphite and cedar that give way to black cherries, pipe tobacco, mushroom, and potpourri. Medium to full-bodied, it balances concentrated fruits with a bright freshness, has a supple frame, and finishes with great length and earthy accents. It's more powerful than the other reds in this lineup of 2019s and will benefit from another 3-5 years in bottle.”
Vinous 95 Points: “The 2019 Bossman is sleek, elegant, and refined in a way that is quite recent for these wines. Silky tannins wrap around a core of dark red fruit, mocha, blood orange, cinnamon, pomegranate, and sweet spice. Generous dollops of Grenache, Cabernet, and Viognier add notable brightness and aromatic presence to the Syrah fruit.
Winemaker Notes: “A character of force with an uncompromising resolve for individualism and a passion for all things beautiful. If you were to walk on the asphalt paths that lead into the Portland Rose Garden after a hot summer afternoon’s brief cloudburst and took a deep breath, you would be inhaling two of the major components of this wine…further good news is that there are so many other olfactory layers as to make continuous inhalations irresistible. The wine is a blend of 75% Syrah, 12% Grenache, 8%, Viognier, and 5%, Cabernet Sauvignon.”
Food: Red meat seems the go-to for substantial reds but I’d steer you toward more plant-based choices, especially earth-toned dishes involving mushrooms, beans, roasted beets…
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