2014 Pinot Noir
Press & Accolades
91 Points - PinotFile, June 2016
Loaded with aromas of ripe Bing cherries, forest path and clove. Forward drinking and enticing with mid weight flavors of black cherry, blackberry, cola, spice and tobacco. Tannins are harmoniously supportive, and the silky texture is tres Pinot. Always a crowd-pleaser. Simply Delicious.
Prime drinking: now through 2020.
Food pairing: salmon, roasted chicken and pasta dishes.
The Sangiacomos set down roots in the loamy Sonoma soil more than 80 years ago. Respecting what has worked in the past. Implementing new viticultural practices to improve quality and preserve the environment. The Sangiacomo's are dedicated more than ever to producing Pinot Noirs of nuance and longevity.
The two weather conditions that describe the Carneros AVA is Windy and foggy. This cool appellation is situated on the northern edge of San Pablo Bay and experiences only moderate rain annually and very thin soils. Fog rolling in from the bay keeps the grapes cool in the strong summer sun—making this a prime growing area for cool-loving varieties such as Chardonnay and Pinot Noir.
The fruit we source is from a small Pommard block of Pinot Noir in the Carneros region just south of the town of Sonoma. Yields are maintained at lower levels for increased quality, ranging from 3 to 5 tons/acre. Fermentations go through malolactic fermentation for added complexity. The result is a generous mouthful of rich, complex Pinot Noir, with nice layering, finishing with delightful notes of spice.
Varietal: 100% Pommard Pinot Noir
Appellation: Sonoma Coast, Sonoma County (Los Carneros)
Vineyard: Sangiacomo Vineyard, Southern Sonoma
Aging: 9 Months in 100% French Oak, 30% New
pH: 3.9, TA: 5.4 g/L
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