Sangiacomo Pinot Noir 2004

Previously available for: $38.87
3.91 5 0.5
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Winemaker's Notes:

94 POINTS - Pinot Report "Medium-deep ruby color; black cherry, plum aromas, some smoky notes; ripe, rich, black cher...

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  • WA: 89

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

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User Reviews for Sangiacomo Pinot Noir

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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.

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  • noir
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  • spice

  • Ratings & Tags for Sangiacomo Pinot Noir

    157720 Snooth User: maximoo
    rated this wine
    4.50 5
    08/01/2009

    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!)

    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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