Gino and Joe Perata grew up in southern California, participating in their father and great-uncle's hobby winemaking. It wasn't until the late 1970's that the brothers, along with Gino's wife Carol, found themselves scouring California for their own ideal vineyard site. They purchased 40 acres in the burgeoning wine region of Paso Robles in 1977. They painstakingly cleared the land and planted 25 acres to vines by 1980. After selling their first several years of production, the family made their first wine in 1987. Today, Fratelli Perata (Perata Brothers) continues to produce estate-grown wines in their family-built winery. Producing wines like their Sangiovese and Bel' Bruzzo, it's obvious they haven't forgotten their Italian heritage.
Winery - Fratelli Perata Winery
Location- Paso Robles, California
Wine - Fratelli Perata 2004 Paso Robles Sangiovese
Varietals - Sangiovese
Appellation - Paso Robles
Alcohol - 13.7% v/v
Price - $35 USD
Nose/Aroma - Nutmeg and cedar.
Palate/Flavors - Ripe cherries and currants, oak, and coffee. Med-high acid, soft phenolics, slightly chalky texture.
Style - Quite a bit heavier than a Chianti. Italian with that California twist.
Food Pairing - Italian sausage soup, flavor it with a little bit of the wine (I'd use a little (can use a little bit of wine in the soup, if you can spare it).
Comments - I think Sangiovese does well in Paso, and it seems like it's beginning to get a bit more attention there. The Peratas do a great job producing their limited production wines, pretty much all of which need some time to mellow out.