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Bonaccorsi Fiddlestix Vineyard Pinot Noir 2012

  • WW94
750ML / 0% ABV
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4.0 10 Ratings
750ML / 0% ABV

Winemaker Notes

All pommard clone from our original vineyard sites. 18 months in 50% Francois Freres. Pretty, delicate wine, evenly balanced, with great acid and length.

Critical Acclaim

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WW 94
Wilfred Wong of Wine.com
A standout effort, the racy 2012 Bonaccorsi Fiddlestix Vineyard Pinot Noir tempts the palate with enticing sensations of the grape variety that are seldom experienced. It is bright with both red and black fruits as it stays minerally and perky on the palate. These are the subtleties that the wine world sometimes overlooks, but we, who know Pinot Noir, are cognizant that this grape variety is the Holy Grail and produces wines that are more about complexity than power. The finish encourages a pairing with lightly grilled salmon. Drinks nicely now. (Tasted: January 27, 2017, San Francisco, CA)
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Bonaccorsi

Bonaccorsi

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Bonaccorsi, California
Bonaccorsi Wine Company produces limited quantities of Pinot Noir, Chardonnay and Syrah rendered in the style and spirit of a small Burgundy domaine. Grape sources are selected carefully from cool areas of Santa Barbara and San Luis Obispo Counties in California's South Central Coast. Current grape sources include Sanford & Benedict Melville, and Fiddlestix Vineyards in the newly created Santa Rita Hills appellation, and Bien Nacido and Le Bon Climat Vineyards in Santa Maria Valley. At the winery, grapes and wine are handled carefully and minimally in an effort to capture and enhance the combination of grape variety and site. Bonaccorsi's objective is to produce wines that combine concentration with delicacy.
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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.

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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).

Tasting Notes for Pinot Noir

Pinot Noir is a dry red wine, typically diominated by red fruit—strawberry, raspberry and cherry with some heftier styles showing black plum and more delicate styles of Pinot giving citrus qualities. It is relatively pale in color with soft tannins and a lively acidity. With age Pinot Noir can develop hauntingly alluring characteristics of fresh earth, savory spice and dried fruit.

Perfect Food Pairings for Pinot Noir

Pinot’s healthy acidity cuts through the oiliness of salmon or texture of 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 Secrets for Pinot Noir

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, not Pinot noir. 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 Village or Cru level wines. So "red Burgundy" still necessarily refers to Pinot noir.

BNCBWPNF12D_2012 Item# 175342

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