Sangiacomo Pinot Noir 2005

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3.92 5 0.5
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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 hi...

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Amity Wines
New Haven, CT (2,500 mi)
USD 46.62
750ml
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CT Wine Authority
Monroe, CT (2,500 mi)
USD 45.19
750ml
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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
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.

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  • Ratings & Tags for Sangiacomo Pinot Noir

    157720 Snooth User: maximoo
    rated this wine
    4.50 5
    2004 08/01/2009

    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!)

    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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