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Ampelos Cellars Lambda Pinot Noir 2011

Pinot Noir from Sta. Rita Hills, Santa Barbara, Central Coast, California
    14.4% ABV
    • WE91
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    • BH90
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    14.4% ABV

    Winemaker Notes

    A fabulous deep dark garnet red in the glass. The wine fills the nose and palate with bold notes of cherry cola, spice and smooth minerality. A blend of six different clones is show cased with a smooth mellow finish of dark cherry and mediterranean spice. Brimming with aromas of raspberry, boysenberry and rich blueberry cola and demonstrates a truly elegant burgundian nose.

    Critical Acclaim

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    Ampelos Cellars

    Ampelos Cellars

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    Ampelos Cellars, Sta. Rita Hills, Santa Barbara, Central Coast, California
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    Ampelos is a Greek word meaning "vine". We believe that all great wines are made in the vineyard, we also have strong ties to Greece, so “ampelos” truly represents our focus.

    We believe in taking care of and respecting the environment and that our vineyard needs to be in balance, therefore a few years ago we made the decision to go 100% bio-dynamic. This means we are essentially organic - yet a step beyond. In 2008, we were one of the first vineyards to be certified as Sustainably Farmed, a milestone of which we are particularly proud.

    Sta. Rita Hills

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    A superior source of California Chardonnay and Pinot Noir, Sta. Rita Hills is the coolest, westernmost sub-region of the larger Santa Ynez Valley appellation within Santa Barbara County. This relatively new AVA is unquestionably one to keep an eye on.

    The climate of Sta. Rita Hills is a natural match for Chardonnay and Pinot noir, thanks to the crisp ocean breezes and well-drained, limestone-rich calcareous soil. Here, grapes ripen just enough, while retaining brisk acidity and harmonious balance.

    Pinot Noir

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    One of the most finicky yet rewarding grapes to grow, Pinot Noir is a labor of love for many. However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. In fact, it is the only red variety permitted in Burgundy. Highly reflective of its terroir, Pinot Noir prefers calcareous soils and a cool climate, requires low yields to achieve high quality and demands a lot of attention in the vineyard and winery. It retains even more glory as an important component of Champagne as well as on its own in France’s Loire Valley and Alsace regions. This sensational grape enjoys immense international success, most notably growing in Oregon, California and New Zealand with smaller amounts in Chile, Germany (as Spätburgunder) and Italy (as Pinot Nero).

    In the Glass

    Pinot Noir is all about red fruit—strawberry, raspberry and cherry with some heftier styles delving into the red or purple plum and in the other direction, red or orange citrus. It is relatively pale in color with soft tannins and a lively acidity. With age (of which the best examples can handle an astounding amount) it can develop hauntingly alluring characteristics of fresh earth, savory spice, dried fruit and truffles.

    Perfect Pairings

    Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon and tuna but its mild mannered tannins give it enough structure to pair with all sorts of poultry: chicken, quail and especially duck. As the namesake wine of Boeuf Bourguignon, Pinot noir has proven it isn’t afraid of beef. California examples work splendidly well with barbecue and Pinot Noir is also vegetarian-friendly—most notably with any dish that features mushrooms.

    Sommelier Secret

    For administrative purposes, the region of Beaujolais is often included in Burgundy. But it is extremely different in terms of topography, soil and climate, and the important red grape here is ultimately Gamay. Truth be told, there is a tiny amount of Gamay sprinkled around the outlying parts of Burgundy (mainly in Maconnais) but it isn’t allowed with any great significance and certainly not in any Villages or Cru level wines.

    WWH137063_2011 Item# 146452