Joel Gott Santa Barbara Pinot Noir

The 2012 California Pinot Noir has aromatics of dried cherries, boysenberries, and strawberries with hints of vanilla and white pepper. Dense and rich on the front of the palate with well-balanced acidity on the mid-palate, and a long finish. Low rainfall and a late summer heat wave were cause for ideal ripeness, deep color and structure for fruit during the 2012 harvest. The cool marine-influenced Monterey appellation allows for longer hang time on the vine, creating more flavorful fruit with good acidity. Fruit from Sonoma experienced the optimal weather pattern of cool mornings and warm afternoons ended by cool evenings, allowing for the fruit to mature slowly and evenly. After fermentation, the wine was aged in 75% New Burgundy oak barrels and 1 and 2 year old Chardonnay barrels for ten months. VARIETAL:
100% Pinot Noir
APPELLATION:
California
Sonoma
Monterey
BARREL:
75% New Burgundy oak
25% 1 & 2 year old
Chardonnay barrels
ALCOHOL:
14.4%

Region Description

(pee noh nwahr)—A tricky grape to grow, Pinot Noir makes some of the best wines in the world. The prototype wine is red Burgundy from France but Oregon, California, New Zealand, and parts of Australia also produce good Pinot Noir. The wine is lighter in color than Cabernet or Merlot with relatively high alcohol, medium-to-high acidity, and medium-to-low tannin. Its flavors and aromas can be very fruity or earthy and woodsy, depending on how it is grown. It is rarely blended with other grapes.