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Red wines that are more fruit-forward and lighter in tannin and body.
Medium bodied reds that go down easy, with smooth tannins and supple fruit.
Wines where earthy and/or spicy dominate the flavors – typically medium to full body.
Full bodied wines that have concentrated fruit and are higher in alcohol and/or tannins. Some need age.
We've been working hard on our Rosella's Vineyard Pinot Noir over the past few vintages. For awhile we have felt that Rosella's was a vineyard where we have been underperforming. Certainly the wines we were producing were good, but we felt that they should have been better. We've taken several steps to increase the quality level, including spending even more time in the vineyard, often dividing the four individual clonal lots of fruit we get each vintage, into several
different sections and treating each of these differently in hopes of discovering what works best on each section. We believe that the positive aspects of these changes started showing up in the 2005 vintage, with the 2006 showing marked improvement, and 2007 being our finest Rosella's Vineyard Pinot Noir yet.
The 2007 Siduri Rosella's Vineyard Pinot Noir ended up being a blend of 40% Clone 777, 20% Pisoni Selection, 20% Pommard, and 20% 828 Clone. We utilized whole clusters on both the Pisoni Selection and the Pommard and fermented with primarily indigenous yeasts. We also bled off approximately 10% of the juice from each of the fermentors in hopes of concentrating the must.
"Supple and engaging, with ripe, generous plum, black cherry, mineral, spice and subtle cedary oak nuances. This full-bodied Pinot possesses depth, concentration and complexity, with excellent balance and length. Drink now through 2015. 730 cases made."
" If concerned first and foremost with bright, but well-ripened, red-cherry fruit, this comparatively complex young Pinot shows varied elements of creme brulee and vanilla in addition to subtle accents of woodsy spice. It is slightly viscous and fairly full at the start but picks up a trim of finishing toughness, and, while it can be enjoyed now with heartier meat entrees, it will benefit from a few years of age.
Two Pinot Noir lovers, Adam and Dianna Lee, founded Siduri Wines in 1994. They produced only four and a half barrels of Pinot Noir that first vintage. Now they handcraft over 10,000 cases of Pinot Noir from vineyards ranging from Oregon's Willamette Valley down to the Santa Rita Hills and Santa Lucia Highlands AVAs. Each Pinot Noir is created using gravity flow and minimal...Read More About Siduri
The largest of California's wine growing regions, the Central Coast produces the majority of California's wine. The district sprawls out, covering most of the vineyard land between San Francisco and Santa Barbara. Smaller sub-AVAs of the Central Coast include Monterey Bay, Paso Robles, Santa Ynez Valley, Santa Maria Valley, Santa Cruz Mountains and many others. Notable Facts...Read More About Central Coast
Pinot Noir(PEE-noh nwahr)
Pinot Noir is a finicky grape. It only grows in
the right climate, with the right soils and the right care. Perhaps because
it is so difficult is why it is so loved. Pinot Noir hails from Burgundy, a region known for crafting the most collectible and sought-after wines from this varietal.
Not only does Pinot reign in Burgundy, it is also...Read More About Pinot Noir
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