Product Description
pH: 3.42 | TA: .57 gms/100ml | Alc: 13.1% by volume
10 barrels handcrafted (263 cases - 9L)
CA Suggested retail: $49/btl
Release Date: Fall 2013
2010 | 90 pts Tanzer IWC
2009 | 95 pts Pinot Report
2007 | 93 pts Pinot Report | 93 pts WE | 92 pts WS James MacPhail, Winemaker
VINEYARD
WINEMAKING
Grapes were hand picked and hand sorted twice ~ 100% de-stemmed
5-day pre-fermentation cold maceration ~ 8 days total cuvaison
Started indigenous yeast fermentation then added yeast strain D254
Native malolactic fermentation in barrel
Batonnage (stirring of the lees) in barrel once every week for 3 months
Aged 11 months sur lie in 100% French oak: 50% new / 25% 1-yr old / 25% 2-yr old
New Coopers: Dargaud & Jaegle / Saury / Mercurey / Rousseau / Ermitage
Bottled 100% unfined and unfiltered on August 7, 2012
WINE COMPOSITION
PAST ACCOLADES
PRODUCTION
MY NOTES:
Lets mix a few metaphors: if musician
George Duke had a glass of this wonderful
wine, hed instantly say hey, that
Sangiacomo gots funk (in a very good
way). Willie Wonka would think hed
found the golden ticket all over again, and proclaim the flavors and aromas to be an
everlasting gobstopper. Okay, confused? Dont be. The cooling winds blowing through
the Petaluma Gap from the Estero Americano help these clusters linger until theyre
generally among the last to be harvested each year. The result is fruit with lovely grippy
tannins and aromas and flavors of black cherry, oak and holiday spice balanced with a
flip side showing cola and cocoa and have you ever had it? cherries jubilee. The
Sangiacomos are one of Sonomas oldest and most treasured farming families, and were
quite happy to show off fruit from this vineyard.
