Chanin Los Alamos Vineyard Pinot Noir 2020
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Jeb
Dunnuck -
Robert
Parker
Product Details
Winemaker Notes
Professional Ratings
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Jeb Dunnuck
Leading off the Pinot Noirs, the 2020 Los Alamos Vineyard Pinot Noir saw 15% stems and spent 15 months in just 15% new French oak. Its translucent ruby hue is followed by a solid perfume of spiced red fruits, flowers, peppery herbs, and flowers. Beautiful on the palate as well, it's medium-bodied, has a pure, seamless mouthfeel, flawless balance, and a great finish. This is a stunningly ethereal, elegant expression of Pinot Noir to drink over the coming decade.
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Robert Parker's Wine Advocate
The 2020 Pinot Noir Los Alamos Vineyard is delicately styled, made with 15% whole clusters and matured in 15% new oak. It has a very pale ruby color and aromas of struck flint, burnt orange peel and spicy blackberries with earthy undertones. The light-bodied palate is soft with rounded acidity and a satisfying core of sweet berries, finishing with lots of spicy accents. Best after 2022.
Other Vintages
2018- Decanter
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Jeb
Dunnuck
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Jeb
Dunnuck -
Robert
Parker -
Wine
Enthusiast -
Wine &
Spirits
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Jeb
Dunnuck - Decanter
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Wine
Enthusiast -
Robert
Parker
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Wine
Enthusiast -
Robert
Parker
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Wine
Enthusiast -
Wine &
Spirits
Chanin Wine Co. is dedicated to crafting wines from Santa Barbara County that reflect the individual vineyard in which they are grown. They focus on Pinot Noir and Chardonnay, two grapes that are especially revealing of subtle differences in geography, geology and climate. The grapes are grown in Santa Barbara County, where cool coastal winds, diverse marine based soils and a long growing season provide an exciting and unique environment for Burgundian varieties.
The vineyards are the focus of all of the wines and each wine is made from grapes grown at one vineyard and not blended. Chanin searches out old vines, and makes wine from some of the oldest in the county. This allows them to make refreshingly balanced wines at lower alcohol levels than most California "blockbuster" or "cult" styled wines. Through low yields, improved farming techniques and gentle winemaking we aim to create a wine that pairs well with food and is delicious young, but is also age-worthy. All of the vineyards are organic or sustainably farmed.
Their winemaking philosophy is rooted in representing each individual vineyard by emphasizing balance, finesse, and complexity. They avoid excessive alcohol, and modern winemaking additives (such as commercial yeasts, bacteria, enzymes) that can overshadow vineyard characteristics. They also do not filter the wines or use intrusive wine processing machines. The goal is to grow grapes that are so healthy none of the above is needed.
Pinot Noir is the second-most planted grape in Santa Barbara County, just behind Chardonnay. It thrives in cooler areas of the region, namely in the of the Sta. Rita Hills, which is part of Santa Barbara’s larger Santa Ynez Valley sub-appellation. Thought for decades to be too cool for viticulture, Sta. Rita Hills began to gain notoriety in the 1970’s, thanks to the pioneering work of Richard Sandford and Michael Benedict, among others.
Santa Barbara Pinot Noir dances across the palate with vivid red fruit and spice. Precision, bright acidity, elegance and fruit-driven silkiness make Santa Barbara Pinot delightfully enjoyable, whether on their own or with a variety of dishes.