Sanford Pinot Noir Santa Rita Hills Sta. Rita Hills 2005
Still drinking well, living up to it's promise several years ago. Bright ruby in color, very clear. Aromas of cherry, pine, and cedar. These are echoed in the palate, which picks up notes of clove and allspice. A spicy Santa Rita pinot, not a lot of weight in the mid-palate. Will seal and retaste tomorrow. This still may not be quite at its best, and may still improve a bit over the next 12-24 mos. 3 days later: this wine continues to open up and develop, and the flavors are more knit together and integrated so I've notched it up a bit. This has become much smoother, less hot, and more classically pinot in its profile with aromas of wet earth, cherry, and that distinctive note of Sanford clove. It will never have much weight in the mid-palate but this is still not ready to drink. If you have some, try to wait.
Bright pinot, with raspberry and clove aromas and palate. Nice acidity. Some oak. Will be better with age. Not for drinking right now.
Great fruit in mid-palette and supple tannins, needs cellaring. Drink 2010-2012 if you can keep from drinking it!
External Reviews for Sanford Pinot Noir Santa Rita Hills Sta. Rita Hills
Earthy, oaky aromas show on the nose and palate. Tight, firm and closed, with hints of cedar, lead pencil, dried berry and currant notes that slowly unfold. Needs time. Best from 2007 through 2011.
What a nice glass of Pinot this is. It shows off the terroir of its famous appellation very well, with high acidity perking up cherry, cola, tea, spice and mineral flavors, and with a wonderful balance. It's not a cheap wine, but is a comparative value.
Wonderful intensity and vibrancy of flavor, with a core of dusty blackberry and blueberry fruit that's supported by firm acidity and a chewy, minerally quality. Firmly tannic, too, so it's best to decant. Drink now through 2007.
Well-focused, wnveiling a supple core of spicy cherry and wild berry flavors shaded lightly with a toasted oak quality, this is an elegant and understated California red that delivers lots of flavor and finesse, and is ready to drink.
Ripe, yet beefy and leathery, it offers richness and concentration even if the cola and herb-laced cherry flavors taste a bit muddled. Could use short-term cellaring. Drink now through 2007.
A great example of Californian Pinot Noir from the Central Coast. Rich texture and medium to full body make this wine a great match for grilled or roasted meats.
The 2000 Pinot Noir has aromas of dark plums, blackberries and dark cherries. More polished than the 1999 vintage, the 2000 will pair well with traditional Pinot Noir foods such as salmon and duck, but it is big enough to drink with grilled beef.
Food Pairings for Sanford Pinot Noir Santa Rita Hills Sta. Rita Hills
Best Wine Deals
Pinot Noir Top Lists
Fouassier Sancerre (2006)Cellared
The Texas Wine Scene is BoomingCommented
Franciacorta is the Next ChampagneCommented
Baby Duck Andrew Peller Ltd. Wines-Canada-Sparkling/champagne/mousseuxWishlisted
Non wine related, my new project...Replied
Chateau Pascaud Bordeaux Superieur (2009)Wishlisted
In the VineyardReplied
Domaine Pouderoux Maury Vendage Mise Tardive (2003)Reviewed
Whatcha drinking tonight?Replied