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Sequana Pinot Noir Sundawg 2008

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Tasting Notes:

A lively bouquet of rose and sandalwood accompany complex red fruit: plum, cherry and wild strawberry. Layered, balan...

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Rating: 84/100 - As reviewed by Connoisseurs' Guide to California Wine (www.cgcw.com) in the October 2010 issue. The earthy, funky smell that atten... Read more

"Rating: 84/100 - As reviewed by Connoisseurs' Guide to California Wine (www.cgcw.com) in the October 2010 issue. The earthy Read more

WS 91pts, WE 91pts, IWC 90pts - Winemaker Notes - Inviting aromas of dark rose and lavender complement the wines plush, round texture. Full flavors... Read more

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Greece Athenian Salad featuring RiceSelect™ Texmati® Brown Rice

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User Reviews for Sequana Pinot Noir Sundawg

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External Reviews for Sequana Pinot Noir Sundawg

11/13/2010

Rating: 84/100 - As reviewed by Connoisseurs' Guide to California Wine (www.cgcw.com) in the October 2010 issue. The earthy, funky smell that attends the otherwise ripe cherry/sweet rhubarb fruit and light oak character in the nose shows up again on the palate and refuses to let up even with airing while latter palate acidity adds its own spot of bother to the proceedings.Connoisseurs' Guide to California Wine aging recommendation: Drinkable now. Further bottle aging can improve this wine.

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07/05/2011

"Rating: 84/100 - As reviewed by Connoisseurs' Guide to California Wine (www.cgcw.com) in the October 2010 issue. The earthy

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External Review
Source: NapaCabs.com
07/07/2011

WS 91pts, WE 91pts, IWC 90pts - Winemaker Notes - Inviting aromas of dark rose and lavender complement the wines plush, round texture. Full flavors of warm spice, cranberry and cherry last through the long, fruit-filled finish.

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External Review
04/12/2011

90 Points - Wine Enthusiast You'll find an unusual note of freshly crushed black pepper in this Pinot Noir. Not overwhelming, but enough to vie with the cherries, cola and sandalwood. It's and excel

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Ratings & Tags for Sequana Pinot Noir Sundawg

142448 Snooth User: drsint
drsint
rated this wine
4.00 5
03/24/2012

630288 Snooth User: jamlani
jamlani
rated this wine
4.00 5
01/15/2012

Winemaker's Notes:

What a difference a year makes. I’m now into my second vintage producing wine at Sequana and have an even better feel for the intricacies of the grapes grown in the Sundawg Ridge Vineyard and the best way to blend the three clones grown here. The Pommard Clone leans toward the meaty-gamey end of the scale with dark fruits, spice and tannins that lend a backbone to the wine. The 115 Clone has bright red fruit characteristics, that delivers raspberry, blueberry and red bring cherry flavors, while the Calera Clone, brought over from Burgundy, adds a darker color, flavors of chocolate and black fruits along with firm tannins. Grapes were hand-picked and hand-sorted, then cold-soaked prior to fermentation to maximize flavor and color extraction. In small open-topped tanks, each block was fermented separately, using primarily native yeasts. Other lots were fermented with yeasts unique to each individual lot. Hand punch-downs extracted and elevated the Pinot Noir flavors and the wine was aged sur lie in French oak barrels for 11 months.

Tasting Notes:

A lively bouquet of rose and sandalwood accompany complex red fruit: plum, cherry and wild strawberry. Layered, balanced and full-bodied, the wine finishes with length and finesse.

What a difference a year makes. I’m now into my second vintage producing wine at Sequana and have an even better feel for the intricacies of the grapes grown in the Sundawg Ridge Vineyard and the best way to blend the three clones grown here. The Pommard Clone leans toward the meaty-gamey end of the scale with dark fruits, spice and tannins that lend a backbone to the wine. The 115 Clone has bright red fruit characteristics, that delivers raspberry, blueberry and red bring cherry flavors, while the Calera Clone, brought over from Burgundy, adds a darker color, flavors of chocolate and black fruits along with firm tannins. Grapes were hand-picked and hand-sorted, then cold-soaked prior to fermentation to maximize flavor and color extraction. In small open-topped tanks, each block was fermented separately, using primarily native yeasts. Other lots were fermented with yeasts unique to each individual lot. Hand punch-downs extracted and elevated the Pinot Noir flavors and the wine was aged sur lie in French oak barrels for 11 months.

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Chemical Analysis:

Total Acidity: 6 grams per liter

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