A bold black wine bottle with no capsule. A white label with black pieces of tile that form an image of a wine glass, in black, and text that says GUIDO. Simple and impressive.

2017 K Guido Sangiovese – 1.5L

In stock
Also Available in 750mL Bottles

Scores and Tasting Notes

Love the color. Ruby brick, shimmering, pipe tobacco, Italian dark cherry, tomato leaf, red licorice whip, dried herb, saddle leather, turned earth. This is textbook Sangiovese. It gets an A! – Winemaker, Charles Smith

92 Points – Jeb Dunnuck (formerly of Robert Parker’s Wine Advocate)

“The 2017 Guido (100% Sangiovese) reveals a lighter ruby hue as well as complex notes of baking spices, new leather, and mulled cherries. Aged in 40% new barrels, it’s medium to full-bodied and has a ripe, velvety texture, good overall freshness and purity, and a great finish. There are only 175 cases made, but it’s a rock star of a Sangiovese (I don’t know many better in the United States) to enjoy over the coming 4-6 years, if not longer.”

93 Points – Jeb Dunnuck (formerly of Robert Parker’s Wine Advocate) (v2016)

“There are a tiny 150 cases of the 2016 Sangiovese Guido Jack’s Vineyard, which sports a medium ruby, translucent color as well as reticent notes of caramelized cherried, dried flowers, and brown spice. About as seamless and silky as they come on the palate, it has beautifully integrated acidity, no hard edges, and a great finish. It should show more complexity with another year or so in bottle and I suspect it’s best drunk over the following 4-5 years.”

Vineyard – Jack’s (100%)

Walla Walla Valley AVA, Washington State Red Wine
(100% Sangiovese, 14.5% Alcohol, No Residual Sugar)
Stony, ancient riverbed, located on the floor of the Walla Walla Valley. Very cobbly, freewater, loam-cobbles over gravel over sand, dried riverbed. In the rocky soils of this part of the valley, low vigor keeps flavors concentrated. Planted in 1999.
The vineyards we work with are farmed using the most up to date sustainable practices.


2017 was a fantastic year for making wine with a cool spring and a fair amount of rain. Washington had an ideal spring for healthy vines. The moderate temperatures during summer were perfect for small clusters and yet delayed veraison into the fall where we had a consistent ripening season that allowed us to hang the fruit for perfect tannin and flavor without losing acidity or acquiring too much alcohol. Overall it was a vintage to remember.

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