Sangiacomo Vineyard
Los Carneros, Sonoma Valley
$90.00  |  Club Price $72.00
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This beautiful Pinot Noir has aromas of red fruits such as cherry and raspberry that leap from the glass. Dense cherry and blueberry flavors are joined by notes of cinnamon and plum followed by a hint of toasty French oak. It has bright acidity and silky tannins, making this a wine that is drinkable now, yet can age gracefully for several years in the cellar. The fruit from this pedigreed Carneros vineyard results in an elegant wine for those who love Pinot Noir in its purest form.
Varietal Composition: 100% Pinot Noir
Technical Data: ALC: 14.6% by vol.; TA: 5.0 G/L; pH: 3.53
Cooperage: 9 Months in 100% French Oak Barrels (100% New)

This Pinot Noir was sourced from well established vines that are more than ten years old . After hand harvesting during the night in October to preser ve freshness and fruit integrity, the grapes were brought to our Carneros winery in small bins and gently de-stemmed and not crushed. After, they were placed in small, temperature controlled stainless steel tanks and allowed a five-day cold soak to extract color and the phenolic compounds that contribute to the finished wines aromatics and flavor. A portion of the wine was fermented in new French oak puncheon barrels and the balance in stainless. After a ten day fermentation, the wine was placed in new specially selected French oak barrels in a 9-month aging program designed to imbue the wine with sweet aromas and smooth texture without over whelming it with too much oak. The wine was racked once just prior to bottling.
We source the grapes from the El Novillero vineyard owned by Sangiacomo Family Vineyards. The vineyard is located in Sonoma Carneros overlooking the San Francisco Bay. The Pinot Noir grown in this vineyard enjoys the temperature gap between night and day during growing season and nurtures great natural acidity. The soils are clay/loam series with some small rocks and shale mixture and a 5 ~ 9% of slope provides good drainage capacity.
The 2012 vintage was an ideal growing season from bud break to har vest. The cold winter delayed bud break briefly until spring temperatures allowed uniform shoots to development. The weather during bloom was ideal for fruit set and a large percentage of flowers developed into berries. During the summer the cycle of warm days and cool nights allowed verasion to progress uniformly and quickly. The consistent temperatures and absence of heat spikes removed the risk of sunburn and allow for even ripening. After the prior two late vintages, growers were grateful to start harvest in late August. With warm sunny days, harvest progressed with a steady flow of high quality fruit being delivered to the winery daily. In October cold rains forced many growers to postpone harvest until the wind could dry out the vineyards. A late heat wave was perfect for finishing up the season.

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