Red Wines    Pinot Noir    Central Coast    California   
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Date Printed: 7/25/2014
Sine Qua Non Over And Out Pinot Noir 2005
Sine Qua Non Over And Out Pinot Noir 2005
(search item no. 95146)
collectible wine

The Wine Advocate rating: 94 points
PRICE ON 7/25/2014: $209.00

Winemaker's Notes:

"Sadly, Sine Qua Non's final Pinot Noir will be the 2005 "Over and Out" Arita Hills Vineyard. That's a shame as their Pinot Noir has always been one of my favorites – always rich and full-flavored rather than a dumb-downed, wimpish, and diluted faux-French imitation. This beauty has put on considerable weight since I tasted it twelve months ago. Made from Dijon clones 115 and 777, it reveals a classic Cotes de Nuits-like perfume of damp forest floor intermixed with sweet cherries, plums, figs, and spring flowers. This could easily be mistaken for a Clos de la Roche from Morey St.-Denis, but with purer fruit and a more savory texture. Dominated by its beautiful fruit and complexity, with the oak component kept in the background, it should drink well for 8-10 years."
-Robert Parker, Wine Advocate
My Notes:

Additional wines from Sine Qua Non:

About Sine Qua Non:

Sine Qua Non was created after the 1994 harvest of a Bien Nacido Syrah named “The Queen of Spades”. Winemaker Manfred Krankl feels strongly that each vintage is a completely unique wine and thus he gives each wine a unique name. He also creates the artwork for each new label himself. Previously, Manfred had made wines with Bryan Babcock and John Alban and still sources much of his fruit from Alban’s vineyard. The basic white wines have always been a white blend of Chardonnay, Roussanne and Viognier and a red wine based on Syrah plus Grenache. Sometimes there are small quantities of Rose and a Grenache-based red.

Sine Qua Non has its own winemaking facility in Ventura, California not far from the Santa Barbara vineyards where the fruit is sourced from. In the last few years Manfred and his wife, Elaine, have begun creating their own vineyards dedicated to Rhone varietals. Their winemaking philosophy is to work in very small batches, gravity flow, natural yeasts (unless a fermentation problem is anticipated), long lees aging for the whites and repeated racking for the reds to open them up. This is a modified explanation of a very dedicated and artistic approach to winemaking. The wines are simultaneously very rich and elegant, superbly balanced and thoroughly harmonious with food, never overwhelming.