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Fiddlehead Seven Twenty Eight Pinot Noir 2010

Pinot Noir from Sta. Rita Hills, Santa Barbara, Central Coast, California
  • WE92
14.1% ABV
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  • WE91
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14.1% ABV

Winemaker Notes

With a bouquet defined by the classic Fiddlestix notes of black cherry and cola, along with hints of clove, nutmeg, and anise peppering the nose throughout, this silky and seductive wine continues to evolve in your glass. Touches of raspberry and blackberry greet the taster, while notes of sassafras and vanilla finish the wine with a mouthwatering conclusion. Its bright, vibrant and sexy!

Critical Acclaim

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WE 92
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With brooding aromas ranging from wild crushed berries to clove to wet clay, the palate features layers upon layers of flavor, and the wine coats the mouth like silk. Cherries, cola and other savory elements come with a slight tannic grip that ensures a few more years to enjoy this wine.
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Fiddlehead

Fiddlehead Cellars

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Fiddlehead Cellars, Sta. Rita Hills, Santa Barbara, Central Coast, California
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Kathy Joseph established Fiddlehead Cellars to capture the pure essence of the two grape varieties that she loves best - Sauvignon Blanc and Pinot Noir. Fiddlehead's Sauvignon Blanc wines hail from the eastern end of the Santa Ynez Valley in Happy Canyon, while her estate Pinot Noirs showcase the cooler Santa Rita Hills in the western-most part of the transverse valley of Santa Barbara AVA. As one with a passion for the nuances of place, Kathy also crafts Pinot Noir from Oregon's Willamette Valley.

Fiddlehead produces approximately 5,000 cases of wine each year at "FiddleHeadquarters", their winery in the Lompoc Wine Ghetto. Once bottled, most of the wines age at least another year in their temperature controlled facility so that the diverse components of the wine are married and integrated, yet still layered with a pleasing complexity.

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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.

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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, 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.

MSW30124725_2010 Item# 137065