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Date Printed: 10/6/2015
Sequana Sarmento Vineyard Pinot Noir 2008
Sequana Sarmento Vineyard Pinot Noir 2008
(search item no. 104930)
PinotReport rating: 93 points
Wine Enthusiast rating: 91 points
PRICE ON 10/6/2015: $36.99

ratings pedigree (past vintages):
2007 Wine Spectator rating: 92 points

Winemaker's Notes:

Pinot Noir specialist James MacPhail has complete control over the creation of Sequana's single-vineyard wines. Grapes were hand-picked and hand-sorted, then cold-soaked prior to fermentation to maximize flavor and color extraction.

In small open-topped tanks, each block was fermented separately, using primarily native yeasts. Other lots were fermented with yeasts unique to each individual lot. Hand punch-downs extracted and elevated the Pinot Noir flavors and the wine was aged sur lie in French oak barrels for 11 months.

Displaying the classic qualities of the Santa Lucia Highlands, this silky Pinot Noir has pretty floral and citrus aromas. Warm Asian spices accompany bright, lasting flavors of citrus, rose petal and cherry.

About the Vineyard
Winegrower James MacPhail describes this setting as "nothing short of spectacular." The Sarmento Vineyard sits on benchlands of ancient, tilted alluvial soils topped with rock-studded sandy loam. Grapes for the Sarmento Pinot Noir come from two separate 10-year-old vineyard blocks – each with a unique clone. This family-owned, sustainably-farmed vineyard benefits from its southeast exposure and cool climate, allowing the grapes to ripen fully.

My Notes:

About Sequana:

Sequana Single vineyard Pinot Noir wines from Green Valley of Russian River Valley and Santa Lucia Highlands are named in honor of Sequana, the Franco-Roman goddess of the River Seine, which flows through the ancestral birthplace of Pinot Noir.

Winemaker and Pinot Noir specialist, James MacPhail, has complete control over the creation of Sequana's limited production wines – from farming to winemaking. He understands Pinot Noir's temperament, its ability to convey the signature of each single vineyard and its preference for restrained, gentle winemaking. He makes his Pinot Noirs by hand in small batches, using cold maceration and native yeasts. "My goal is to express each vineyard’s personality," says James.