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TAZ Santa Barbara County Pinot Noir 2003

Pinot Noir from Central Coast, California
    0% ABV
    • WE91
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    Winemaker Notes

    In blending this 2003 Santa Barbara County Pinot Noir, we pulled together fruit from Santa Maria Valley and the Santa Rita Hills-two very different sites with contrasting signatures."The Fiddlestix Vineyard in Santa Rita gives dark fruits and brooding flavors, a concentrated and rich expression of Pinot Noir."The North CanyonVineyard in Santa Maria Valley delivers more delicate accents, with soft, pretty cinnamon and strawberry notes."When blended, you get a blackberry burst in the wine with cola spice and juicy jammy berry notes supported by a balancing act of tannins and structure. The resulting wine has breadth and an evenness we strive for with this tricky variety. -Natasha Boffman, Winemaker

    Critical Acclaim

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    TAZ
    TAZ, Central Coast, California
    TAZ Vineyards, like many artisan producers in Santa Barbara County, is located in a winemaker's cooperative warehouse in Santa Maria. Vision and fervent passion earned Bob "Taz" Steinhauer the Tasmanian devil nickname. From the vineyards to the scale houses, this nickname stuck as he feverishly led the development of some of California's most notable vineyards. While his legendary career spanned four decades of grape growing in the Napa Valley, it was the rustic spirit of Santa Barbara that stole his heart. Perfect soils and climate led him to this spectacular region to plant vineyards.

    "Taz" Steinhauer is considered a pioneer whose unswerving dedication to unlocking the secrets of the Central Coast over the past several years has contributed directly to the rising acclaim for wines from the region. He shared his passion and his insights broadly with local growers, always pushing for higher levels of quality and an approach that allowed each vineyard to evolve to its fullest viticultural expression.

    Central Coast

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    The largest and perhaps most varied of California’s wine-growing regions, the Central Coast produces the majority of the state's wine. The sprawling district covers most of the vineyard land between San Francisco and Santa Barbara from the coast inland nearly all the way to the Central Valley. Encompassing an extremely diverse array of climates, soil types, and wine styles, it contains many smaller sub-AVAs, including Monterey, Paso Robles, Santa Ynez Valley, Santa Maria Valley, and Santa Cruz Mountains.

    Just about every major international grape variety is planted within this vast AVA, from Pinot Noir and Chardonnay to Cabernet Sauvignon and Zinfandel. A significant proportion of the region’s produce is generic, inexpensive bulk wine, but the Central Coast is also home to many small, artisanal wineries crafting unique, high-quality wines, as well as everything in between.

    Pinot Noir

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    One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.

    In the Glass

    Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.

    Perfect Pairings

    Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.

    Sommelier Secret

    Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.

    SOU150395_2003 Item# 85376