Amity Wines USD 36.30 750ml

Sangiacomo Pinot Noir 2005

Winemaker's Notes:

The Sangiacomos are among the very best folks in our industry. We are proud to work with them and Greg L cherishes his relationship with both the growers and the fruit, which started in 1984. The best way we can say "thank you" to this terrific family is by making the very best wine we can and be true to this remarkable site and the dedicated people who farm it. Michael and crew, this Pinot's for you! Tasting notes: The adventure of sauvage et animale continues! Color is the traditional Sangiacomo moderate red with just a touch of brick to the rim. The aromas are distinctly feral, also now a Tandem Sangiacomo trait, this year framing some decidedly red fruits and savory spice aromas. On a bit of exposure to air, cedar wood and fresh tobacco leaf evolve in the glass. The flavors return from the 2004 ripe dark fruits to a linear, more acid-driven fruit of cranberries and frambois in 2005. Acid presents a firm backbone that complements rather than striates the tannins. A touch of brown maple sugar echoes softly in the late palate, evoking the sweetness first seen in the aromas. The overall presentation is one of balance and harmony that will age gracefully into the next decade. 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 777 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: In 2005 we return to the traditional late picking, not finishing in the Roberts Road vines until mid-October. This cool year saw a higher degree of acidity, requiring a complete malolactic fermentation to tame the coastal steeliness that the Petaluma Gap can bring to a wine. Fermentation: Native fermentation is always the best way to draw out the sauvage elements of this vineyard. We returned to 100% destemming/crushing to build color and extract without using artificial means such as color-enhancing enzymes or tannin additives. Cold soak lasted up to a remarkable 9 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, frequently by teenage kid farmers (don't worry - our children are part of the "right to farm" generation). Barrel aging: About 25% new oak was used in this bottling, as we really wanted the fruit to take the lead. Coopers were mostly Remond this year, with a smattering of Francoise Freres. The wine spent 10 months in barrel without racking before decantation before bottling without any fining. Final bottling technical information of 506 cases of this "return to the wild side" Sangiacomo Pinot: pH: 3.55 TA: 6.3 g/L 14.2% alcohol Residual sugar: 0.16% (dry) 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
Vintage: 2004 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
    Vintage: 2004 08/01/2009

    Four and a half glasses



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    The Sangiacomos are among the very best folks in our industry. We are proud to work with them and Greg L cherishes his relationship with both the growers and the fruit, which started in 1984. The best way we can say "thank you" to this terrific family is by making the very best wine we can and be true to this remarkable site and the dedicated people who farm it. Michael and crew, this Pinot's for you! Tasting notes: The adventure of sauvage et animale continues! Color is the traditional Sangiacomo moderate red with just a touch of brick to the rim. The aromas are distinctly feral, also now a Tandem Sangiacomo trait, this year framing some decidedly red fruits and savory spice aromas. On a bit of exposure to air, cedar wood and fresh tobacco leaf evolve in the glass. The flavors return from the 2004 ripe dark fruits to a linear, more acid-driven fruit of cranberries and frambois in 2005. Acid presents a firm backbone that complements rather than striates the tannins. A touch of brown maple sugar echoes softly in the late palate, evoking the sweetness first seen in the aromas. The overall presentation is one of balance and harmony that will age gracefully into the next decade. 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 777 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: In 2005 we return to the traditional late picking, not finishing in the Roberts Road vines until mid-October. This cool year saw a higher degree of acidity, requiring a complete malolactic fermentation to tame the coastal steeliness that the Petaluma Gap can bring to a wine. Fermentation: Native fermentation is always the best way to draw out the sauvage elements of this vineyard. We returned to 100% destemming/crushing to build color and extract without using artificial means such as color-enhancing enzymes or tannin additives. Cold soak lasted up to a remarkable 9 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, frequently by teenage kid farmers (don't worry - our children are part of the "right to farm" generation). Barrel aging: About 25% new oak was used in this bottling, as we really wanted the fruit to take the lead. Coopers were mostly Remond this year, with a smattering of Francoise Freres. The wine spent 10 months in barrel without racking before decantation before bottling without any fining. Final bottling technical information of 506 cases of this "return to the wild side" Sangiacomo Pinot: pH: 3.55 TA: 6.3 g/L 14.2% alcohol Residual sugar: 0.16% (dry) Appellation: Sonoma Coast (NOT Carneros!)

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