2010 Sebastiani Pinot Noir, Sonoma Coast
Available Inventory: 20
| Vintage: | 2010 |
| Wine Type: | Red Wine |
| Varietal: | Pinot Noir |
| Varietal Composition: | |
| 97% | Pinot Noir |
| 2% | Petite Verdot |
| 1% | Petite Sirah |
| Appellation: | Sonoma Coast |
| Barrel Aging: | |
| 7 Months | |
| 100% | French and Hungarian Oak |
| Bottling Date: | June 2011 |
| Tannin: | 0.62 g/100ml |
| Alcohol %: | 13.8 |
| Vineyard Notes: | Although the Sonoma Coast appellation is quite large and spread out, all of its sites share a cool climate that is perfectly suited to Pinot Noir. By blending multiple vineyards and clones we are able to produce a more profound and complex wine. The fruit for our 2010 came from estate and grower vineyards throughout the AVA with heavy emphasis on Carneros, Russian River Valley and Sonoma Valley. |
| Production Notes: | The growing season got off to a late start but a moderate spring triggered a good set with the potential for above average crop levels. Summer was one of the coolest in 10 years – ideal conditions for Pinot Noir. A scorching heat wave in mid-September necessitated a quick harvest. We finished picking all of our Pinot Noir by October 15th, prior to the rains. Careful sorting at the winery ensured clean, ripe clusters and berries.
All lots were de-stemmed gently to preserve the whole berries. We cold soaked for an average of three days before inoculation. During fermentation, the wine was pumped over its skins two to three times a day. Due to the inherent ripeness of the fruit we shortened the maceration to nine days. Press fractions were also kept separate and fined to remove raisiny flavors. Each lot was then transferred into new and used oak barrels and aged on light lees until bottling. |
| Winemaker Notes: | The 2010 delivers more “Oriental Spice” in the nose and on thepalate than past Pinot Noirs! It also has more acidity and less oakthan past efforts. The highlights are Maraschino and dark cherriesfollowed by strawberries, mocha, vanilla and sandalwood. Thefinish is firm, tight and spicy with the underlying minerality we liketo see in our Pinots. This 2010 works well with full-flavored disheslike duck or honey baked ham. It also pairs superbly with salmon,ling cod and sea bass!
~ Mark R. Lyon, Winemaker
|
Although the Sonoma Coast appellation is quite large and spread out, all of its sites share a cool climate that is perfectly suited to Pinot Noir. By blending multiple vineyards and clones we are able to produce a more profound and complex wine. The fruit for our 2010 came from estate and grower vineyards throughout the AVA with heavy emphasis on Carneros, Russian River Valley and Sonoma Valley.
The growing season got off to a late start but a moderate spring triggered a good set with the potential for above average crop levels. Summer was one of the coolest in 10 years – ideal conditions for Pinot Noir. A scorching heat wave in mid-September necessitated a quick harvest. We finished picking all of our Pinot Noir by October 15th, prior to the rains. Careful sorting at the winery ensured clean, ripe clusters and berries.
All lots were de-stemmed gently to preserve the whole berries. We cold soaked for an average of three days before inoculation. During fermentation, the wine was pumped over its skins two to three times a day. Due to the inherent ripeness of the fruit we shortened the maceration to nine days. Press fractions were also kept separate and fined to remove raisiny flavors. Each lot was then transferred into new and used oak barrels and aged on light lees until bottling.
The 2010 delivers more “Oriental Spice” in the nose and on thepalate than past Pinot Noirs! It also has more acidity and less oakthan past efforts. The highlights are Maraschino and dark cherriesfollowed by strawberries, mocha, vanilla and sandalwood. Thefinish is firm, tight and spicy with the underlying minerality we liketo see in our Pinots. This 2010 works well with full-flavored disheslike duck or honey baked ham. It also pairs superbly with salmon,ling cod and sea bass!
~ Mark R. Lyon, Winemaker
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