Rancho Santa Rosa Pinot Noir 2008
/ Sta. Rita Hills
Grapes: 100% Pinot Noir
The fruit is sourced from 125 acres divided into 35 unique microblocks; virtually every block is situated on steep hillside terrain rich in calcareous soils. The fruit was picked during the cool morning hours to preserve its aromatics and was hand sorted in the vineyard. The clusters were then gently destemmed with no crushing. The must was cold soaked in open-top fermenters for four days and then inoculated with yeast. Each tank was manually punched down daily. While typical macerations last 14 days, some lots remained on the skins for up to 38 days. Upon completion of primary fermentation and maceration, the free-run wine was transferred to tank for settling. Next the wines were racked to individual barrel lots and aged for 20 months prior to blending. By keeping each lot separate, winemaking techniques could be fine-tuned on the micro level. Finally, the wine saw 20 months of bottle aging before release.
Restaurant Wine2010 vintage
Sommelier Challenge2008 vintage
Overall, the 2008 growing season was beautiful and mild. A late spring frost had little impact on the vineyard. To ensure even growth, the vines were cut back to basal buds. Harvest occurred under clear skies in late October well before the late fall rains arrived.
Opens with enticing aromas of dark berries, chocolate and toasty oak. The palate is laced with cherries, blackberries, vanilla and lavender. This is a rich, fleshy wine held together with a solid backbone of silky tannins and firm natural acidity.
This wine pairs beautifully with duck, turkey, grilled meats and salmon.
GRAPES: 100% Pinot Noir
APPELLATION: Santa Rita Hills
ACIDITY: 6.3 g/l
AGING: 20 months in French oak (50% new), 20 months in bottle
points of distinction
- Extended maceration yields a rich, chocolatey Pinot Noir.
- Receives 20 months of oak aging for added complexity
vineyard details +
A 460-acre property of which 230 acres are planted to vines, Lindsay’s Vineyard is located on steep, south-facing hillsides with limestone soils—elements of terroir that are essential to Burgundian-style Pinot Noir vintners. Pinot Noir grows at the highest reaches of the ranch, with elevations to 1,000 feet. The vineyard is subdivided into 63 microblocks that are farmed, harvested and vinified separately, which allows a meticulous level of observation and management of the vineyards, and vinification according to the specific requirements of each small block of fruit. A variety of soil types matched to appropriate rootstocks, and a broad array of clonal selections also give the winemaking team the opportunity to make wines of great diversity and character.
about the grape +
In France, makes a silky, deceptively powerful wine of elegant, complex aromas and subtle, red fruit flavors, with earthy, floral, mushroom and mineral notes. In California, shows ripe, sweet characters.
– Leslie Mead-Renaud, Winemaker
“Our austere growing conditions and intense farming practices create wines that are elevated, elegant and aromatic.”