Sanford Pinot Noir Santa Rita Hills 2008
- Region: USA » California » Santa Barbara » Santa Rita Hills
- Varietal: Pinot Noir
- There are currently no submitted critic scores.
Since it’s founding in the early 1980’s Sanford Vineyards has produced outstanding Pinot Noirs that started the discussion of this area of the Cent... Read more
Winery Notes - The 2009 Sanford Santa Rita Hills Pinot Noir is a blend of from our two estate vineyards: La Rinconada (65%) and the historic Sanfor... Read more
Food Pairings for Sanford Pinot Noir Santa Rita Hills
External Reviews for Sanford Pinot Noir Santa Rita Hills
Since it’s founding in the early 1980’s Sanford Vineyards has produced outstanding Pinot Noirs that started the discussion of this area of the Central Coast being California’s "Cote D’Or". Today of course the Santa Rita Hills have been given their own AVA and are considered one of the best regions for Pinot Noir and Chardonnay in California. This 2008 is a blend of from the two estate vineyards, La Rinconada, and the historic Sanford and Benedict Vineyard. Both of these stellar vineyards are in the heart of the Santa Rita Hills. Aged in French Oak barrels (30% new oak) for 10 months. Wine & Spirits magazine scored it 91 points and said "Fresh and bright, this wine’s detail lies in the texture of its tannins. They bring a tight elasticity to the structure as well as the warmth of sun on sand. Dark, meaty fruit fills it out—a match for roast partridge."
Winery Notes - The 2009 Sanford Santa Rita Hills Pinot Noir is a blend of from our two estate vineyards: La Rinconada (65%) and the historic Sanford and Benedict Vineyard (35%). Both of these stellar vineyards are in the heart of the Santa Rita Hills. A mix of vineyard blocks and several different clones gives this wine great complexity. The wine is brilliant red in color and is bursting with bright red fruits like raspberry and bing cherry with hints of pepper and dried flowers on the nose. The palate delivers silky berry flavors framed nicely by bright acidity and supple tannins. The wine was allowed to age in French Oak barrels (30% new oak) for 10 months where it gained concentration and picked up hints of vanilla and cinnamon.
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