• WS: 90

    Wine Spectator Score

    90

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  • WA: 90

    Wine Advocate Score

    90

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Sangiacomo Pinot Noir 2004

Winemaker's Notes:

94 POINTS - Pinot Report "Medium-deep ruby color; black cherry, plum aromas, some smoky notes; ripe, rich, black cherry flavors, earthy, smoky notes, sweet oak; intense on the palate; good structure and balance; long finish. Big and rich, lots of interesting flavors—a complex Pinot for hearty foods." The Sangiacomos are among the very best folks in our industry. We have written much about their warmth, integrity and generosity. This year we dedicate this wine to Robert B. "Bob" Sangiacomo, who passed away April 18th, 2006. We will miss Bob and will do our best to honor his family's hard work by doing the best that we can to bring the dreams of the land, the family and our own hands to you. Tasting notes: Forward fruit is the big addition to the 2004 version of Sangiacomos animale et sauvage version of California Pinot. Still with plenty of smoky, visceral notes that are now the trademark of the cooler parts of the Sonoma Coast, the aromas from this warmer 2004 vintage have developed mixed berry notes of cranberries, blueberries and sweet spicy notes. The palate is more soft and rich than previous vintages, with loads of black fruits and blueberries again showing through the mid-palate. The fade is one of an almost cola note and rich mocha and spicy tones with rich tannins playing against sweet fruit. Technical Data: Vineyard: Three separate lots of grapes were used, with the Dijon 114 coming from the Vella block near the Home Ranch of the Sangiacomos. The Swan and Dijon 115 clones came from the Roberts Road Ranch in the chilly, windy Petaluma Gap, where we have yet to see a yield of 1 ton/acre or more. The Roberts Rd. soils are of an ancient stream bed with lots of cobbles and sandy soil, while the Dijon 114 is a more traditional Hare clay-loam soil. Harvest: One of the earliest on record, following a heat spike that saw temperatures of over 100oF at the Home Ranch and nearly 100 in the Petaluma Gap! Our Roberts Road harvest was easily the earliest from this vineyard, with all lots in by mid-September. Compare this with our usual end-of-October pickings of the previous years! Fermentation: Native fermentation is always the best way to draw out the sauvage elements of this vineyard. In the past, we have popped all of the berries to increase color and extract – not so this ripe, warm year for this cool site. The grapes were 100% whole-berry fermented, with only destemming and no crushing used. Cold soak lasted an average of 6 days and the cuvaison was done in 4-ton open-topped dairy tanks with gentle hand plunging conducted between 2 and 5 times a day. Barrel aging: Only about 20% new oak was used in this bottling, as we really wanted the fruit to take the lead. We also departed from our more traditional coopers and moved to subtle Seguin-Moreau and Damy barrels, coopers we normally use for Chardonnay production. We also bottled early, with the wine spending only 9 months in barrel. Final bottling technical information of 685 cases of this fruit-forward version of our Sangiacomo Pinot: pH: 3. TA: g/L 14.4% alcohol Residual sugar: 0.0% Appellation: Sonoma Coast (NOT Carneros!)

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Winery: Tandem Winery
Color: Red
Varietal: Pinot Noir
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Tandem Winery:
Our Background shows a long history of working passionately with high-end labels; the team of growers and winefolk first assembled by Greg La Follette has most recently put Flowers on the map. UC Davis trained for “speaking the language of the vine and wine”. Worked in the industry under masters such as Tchelistcheff and Kongsgaard. Brought skills to a fine hone as pioneers in the challenging “... Read more
Our Background shows a long history of working passionately with high-end labels; the team of growers and winefolk first assembled by Greg La Follette has most recently put Flowers on the map. UC Davis trained for “speaking the language of the vine and wine”. Worked in the industry under masters such as Tchelistcheff and Kongsgaard. Brought skills to a fine hone as pioneers in the challenging “true” Sonoma Coast. We have now hung our own shingle with growers who have worked with Greg L for years. Our Vineyard Sources are stable, long-term relationships spanning several labels. We work closely with our growers’ vineyard management to cultivate expression of terroir. We helped plant several of these vineyards and assisted in ascending their reputation: Keefer : Greg L helped plant in mid-nineties while with Hartford Court. Van der Kamp : we camped out at their doorstep until they agreed to give us grapes. Have provided them with much of the new bud wood for planting. Porter-Bass : have worked with this biodynamic property for over a decade, and mentored son Luke. Sangiacomo : our relationship goes back over a dozen years, now working with an exciting new parcel in the Petaluma Gap of the Sonoma Coast, well West of Carneros and in the coolest growing region of Sonoma County. Ritchie Vineyard : when we first took grapes into Flowers, they were lost in CA or county programs of indifferent producers. Now it’s a who’s who of exciting labels. Our Focus is fixed on quality achieved through passion and dedication to our craft. Terroir : our single-vineyard designates express the unique voice of each site. Six Pinot noirs and four Chardonnays, each different from the next. Mouthfeel : each vineyard designate offers different flavor and aroma profiles, but the thread of continuity is the rich, powerful yet elegant texture in each glass of Tandem. Greg L did his postgraduate work at UCD on “mouthfeel”. Deliciousness : our Peloton red wine blend expresses this best. 180 degrees from terroir, this wine is about deliciousness and who wins the “first empty glass” contest. Our Techniques : are ages-old Burgundian approaches using the best current knowledge combined with our passion for winegrowing. Vineyard : “THE PROCESS IS ONE” means we make wine through the vineyard. We employ sustainable agricultural practices through balanced vine management and foster the dialogue between vine and wine, creation and interpretation. Winery : we have a holistic approach to winegrowing, the knowledge of which has been gained over many years and uses the following principles: Native/feral yeast and malolactic fermentations. Passive oxidation of juice reduces bitterness, decreases the use of SO2 and fining, enhances mouth feel and texture and provides a rich, deep color that is stable over time. “Pushing the envelope” means we do not practice safe winemaking techniques – we strive for exciting wines that are unfiltered and un-fined. Our wines may form sediment or may not be brilliantly clear, but they are alive and will evolve over time in both glass and bottle. Family Wineries Tasting Room 9380 Sonoma Highway Kenwood, CA 95452 Hours Daily – 10:30 am to 5:00 pm Read less

Member Reviews for Sangiacomo Pinot Noir

Add your review
Snooth User: JustinB
2498877
4.00 5
09/08/2009

This is a lush, peppery pinot. good front fruit, raisiny, cherry and berry tones. deep red color and spicy bouquet.

User Tags:

pinot
  • noir
  • steak
  • spice

  • Snooth User: maximoo
    15772079
    4.50 5
    08/01/2009

    Four and a half glasses



    94 POINTS - Pinot Report "Medium-deep ruby color; black cherry, plum aromas, some smoky notes; ripe, rich, black cherry flavors, earthy, smoky notes, sweet oak; intense on the palate; good structure and balance; long finish. Big and rich, lots of interesting flavors—a complex Pinot for hearty foods." The Sangiacomos are among the very best folks in our industry. We have written much about their warmth, integrity and generosity. This year we dedicate this wine to Robert B. "Bob" Sangiacomo, who passed away April 18th, 2006. We will miss Bob and will do our best to honor his family's hard work by doing the best that we can to bring the dreams of the land, the family and our own hands to you. Tasting notes: Forward fruit is the big addition to the 2004 version of Sangiacomos animale et sauvage version of California Pinot. Still with plenty of smoky, visceral notes that are now the trademark of the cooler parts of the Sonoma Coast, the aromas from this warmer 2004 vintage have developed mixed berry notes of cranberries, blueberries and sweet spicy notes. The palate is more soft and rich than previous vintages, with loads of black fruits and blueberries again showing through the mid-palate. The fade is one of an almost cola note and rich mocha and spicy tones with rich tannins playing against sweet fruit. Technical Data: Vineyard: Three separate lots of grapes were used, with the Dijon 114 coming from the Vella block near the Home Ranch of the Sangiacomos. The Swan and Dijon 115 clones came from the Roberts Road Ranch in the chilly, windy Petaluma Gap, where we have yet to see a yield of 1 ton/acre or more. The Roberts Rd. soils are of an ancient stream bed with lots of cobbles and sandy soil, while the Dijon 114 is a more traditional Hare clay-loam soil. Harvest: One of the earliest on record, following a heat spike that saw temperatures of over 100oF at the Home Ranch and nearly 100 in the Petaluma Gap! Our Roberts Road harvest was easily the earliest from this vineyard, with all lots in by mid-September. Compare this with our usual end-of-October pickings of the previous years! Fermentation: Native fermentation is always the best way to draw out the sauvage elements of this vineyard. In the past, we have popped all of the berries to increase color and extract – not so this ripe, warm year for this cool site. The grapes were 100% whole-berry fermented, with only destemming and no crushing used. Cold soak lasted an average of 6 days and the cuvaison was done in 4-ton open-topped dairy tanks with gentle hand plunging conducted between 2 and 5 times a day. Barrel aging: Only about 20% new oak was used in this bottling, as we really wanted the fruit to take the lead. We also departed from our more traditional coopers and moved to subtle Seguin-Moreau and Damy barrels, coopers we normally use for Chardonnay production. We also bottled early, with the wine spending only 9 months in barrel. Final bottling technical information of 685 cases of this fruit-forward version of our Sangiacomo Pinot: pH: 3. TA: g/L 14.4% alcohol Residual sugar: 0.0% Appellation: Sonoma Coast (NOT Carneros!)

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