Cosa Obra
2018 Pinot Noir
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Next Release, April 2024
Every vintage is certainly distinct, and 2018 was no exception.
Harvest seemed like a walk in the park... and over the years sometimes these "smooth" vintages need in a little more time to express themselves. We let our 2018 rest in barrel a little longer, and embellished it with more new French oak. This bottling while cellaring repeatedly impressed, and showed to be harmonious and full on the palate during every tasting. A little more structured and fragrant than our previous vintage, but definitely ready to go and worthy of splashing around.
Tasting Notes
Aromas of dark cherry, spice, and tobacco. A full mid palate with flavors of black cherry, blueberry-pomegranate and cherry cola, spice, and adorned with toasty French oak in the background. Well rounded, integrated tannins and texturally appealing with a soft and sleek mouthfeel. Sourced from a meticulous and sustainably farmed Sangiacomo Vineyard in Carneros. Wonderfully balanced. Enjoy now, or age gracefully for another 3-5 years. The price for this quality is exceptional.
Vineyard Notes
Certified California Sustainable Winegrowing (CCSW). The Sangiacomo Southern Sonoma Vineyard was first planted in 1974. 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.
Analysis
Appellation: Sonoma Coast, Sonoma County (Los Carneros)
Vineyard: Sangiacomo Vineyard, Southern Sonoma
Varietal Composition: 100% Pommard Pinot Noir
Aging: 18 Months in 100% French Oak, 70% New
pH: 3.8 TA: 5.7 g/L
Alcohol: 14.1%
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