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Fiddlehead Seven Twenty Eight Pinot Noir 2012

  • WE91
750ML / 14% ABV
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  • WE92
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750ML / 14% ABV

Winemaker Notes

The classic hallmark of Fiddlestix Vineyard has always been the tangible interplay between the rich earth, punctuating bursts of black cherry fruit and dusty tannins. With each successive year, the vineyard continues to expand its alluring tasting aspects and holds on to its well defined sense of place. With the addition of sustainable nurturing of the soil, Fiddlehead can't help but get excited about the potential of the treasured 100 acres of Pinot Noir.

Critical Acclaim

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WE 91
Wine Enthusiast
Rose petals, iron, turned earth, slate, hot dirt and black plums show on the nose of this bottling by Kathy Joseph. Thick flavors of black cherry paste, rose hips, rose water and a floral potpourri blend into turned soil, black tea and juniper notes. Firm tannins indicate this will age well, but still needs a little time to reach full potential.
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Fiddlehead

Fiddlehead Cellars

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Fiddlehead Cellars, 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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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.

CHMFDL3501012_2012 Item# 160372

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