The cellar — Sangiovese
Sangiovese, without the Chianti cosplay.
Griffin Creek fruit from near Jacksonville — bright acid, sour cherry, and no interest in pretending it grew up in Tuscany.
Tuscany gets the postcard; Griffin Creek grows the grapes. Our Sangiovese comes off well-drained ground near Jacksonville, where the microclimates keep acid high and the fruit honest. Expect sour cherry, dried herb, and tannins built for food rather than applause — the kind of red that improves whatever is on the plate and never asks for credit.
More on this one is coming. In the meantime, see what's pouring in the cellar.