2006 Sangiacomo Pinot Noir -- Tandem Winery Shopping Cart
$46.00
-- GOLD MEDAL - 2009 SF Int'l Wine Competition & 93 POINTS-Wine News
This vintage really showed the merits of tenacity, ingenuity and cool-headedness for which the Sangiacomo family is renowned. With rain occurring sporadically during the harvest, the Sangiacomos did multiple fruit-dropping and leafing passes, and when the fruit was really suffering, Mike and Steve deployed a Sangiacomo-improvised sorting table right in the vineyard, with additional hands to sort into the ½-ton picking bins. Much is made of this kind of care taken in the winery, but this exceptional effort in the vine rows literally made the wine what it is in bottle. There is no doubt that the Sangiacomos are a true Winegrowing family.
Tasting notes:
The difficult vintage became an advantage, once great care was exercised both in vineyard and winery. Just a touch of Botrytis yielded hints of ripe berry, plum and even a touch of peach on the nose, which is also the spiciest Sangiacomo to date. This fruit-forward character continues on the mouth, with a roundness and viscosity that also echoes the challenges in the vineyard. The finish is long and rich, again with a touch of yellow fruit – loquat – and wisps of mocha fading soft and late.
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 the yields are miniscule due to the cold weather. 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: 2006 was a year of high Botrytis challenge. Our first two picks in late September required vigilance, while the last pick on October 15th was on a Sunday, with the harvest completed about 2 hours before the rains really set in.
- Fermentation: Despite the competition from the Botrytis, the wild fermentation took off easily and finished in barrel, after a cold soak and pressing off at around 2o Brix. As with all of our Pinots, the ferment was conducted in stainless-steel dairy tanks which all for great “cap” surface-to-volume ratio.
- Barrel aging: The Billon cooperage from Burgundy took the lead in this vintage, with about 25% of the barrels being new oak. Remond and Francois Freres remained in the mix. The wines remained sur lies for 10 months before being fined with ½ eggwhite per barrel for clarification of the wine only.
- Final bottling technical information of 658 cases of this effusive Sangiacomo Pinot:
- pH: 3.57
- TA: 5.9 g/L
- 13.9% alcohol
- Residual sugar: 0.056% (like the Sahara)
- Appellation: Sonoma Coast (NOT Carneros!)
SKU: T706PNSG
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