Sangiacomo Vineyard
Los Carneros, Sonoma Valley
$100.00  |  Club Price $80.00
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This beautiful Pinot Noir has aromas of red fruits such as cherry and raspberry that leap from the glass. Dense cranberry and raspberry flavors are joined by notes of spice and mocha. 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: 14.2% by vol.; TA: 5.2 G/L; pH: 3.66
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 2013 vintage was an ideal growing season from bud break to har vest. Total rainfall was normal and we received most of it in November and December which replenished the reservoirs, but did not provide much moisture for the vines in the spring. Because the late winter was dryer than most years, irrigation began two months earlier than usual. Bud break was two weeks earlier than 2012 and the weather during the blooming period was ideal for fruit set and berry development. During the summer, the cycle of warm days and cool nights allowed the ripening process to progress uniformly. The benefit of an early season like this one is the ability to let the crop hang longer allowing ideal fla vors to develop. The consistent temperatures and warm, sunny days, promoted even ripening; harvest progressed with a steady flow of high, quality fruit being delivered to the winery daily after being hand-picked in the early morning hours.

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