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Lucia Vineyards Soberanes Vineyard Pinot Noir 2017

  • JD95
750ML / 0% ABV
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750ML / 0% ABV

Winemaker Notes

Deep ruby as it fills the glass, the 2017 Lucia Soberanes Pinot Noir offers a stunning bouquet of fruit, spice and floral notes. Black cherry, currant, Santa Rosa plum, and rose petal interweave with delicate savory notes of sage, wet earth, and baking spice. Partial whole cluster fermentation and meticulous cap management have yielded soft, elegant tannin together with a persistent finish. Perpetual afternoon winds sweep away any lingering morning fog during the growing season, preserving the acidity that becomes the backbone upon which this wine is built. Long-term cellaring will satisfy any palate, but for those who simply cannot wait, early drinking will also prove rewarding.

Critical Acclaim

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JD 95
Jeb Dunnuck

More savory and meaty, the 2017 Pinot Noir Soberanes Vineyard offers some whole cluster influence in its aromas and flavors, but it’s beautifully pure and elegant on the palate, with fine, silky tannins. It opens up nicely with time in the glass and has plenty of fruit, good complexity, medium to full body, and a great finish, all making for one seriously good Pinot Noir. It’s approachable today but will be even better with a year in bottle. Rating: 95+

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Lucia Vineyards

Lucia Vineyards

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Lucia Vineyards, California
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Headed by family matriarch Jane, the Pisoni family has been farming for three generations in the Santa Lucia Highlands. Today, maverick vintner Gary Pisoni who has grown grapes with uncompromised practices in the appellation for over thirty years is joined by his two sons, Mark & Jeff. Mark is the farmer of the family and oversees the meticulous care of the vines at the Pisoni, Garys' and Soberanes Vineyards. Jeff is the winemaker and crafts distinctive wines that reflect the family's estate properties.
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Perhaps the most highly regarded appellation within Monterey County, Santa Lucia Highlands AVA benefits from a combination of warm morning sunshine and brisk afternoon breezes, allowing grapes to ripen slowly and fully. The result is concentrated, flavorful wines that retain their natural acidity. Wineries here do not shy away from innovation, and place a high priority on sustainable viticultural practices.

The climatic conditions here are perfectly suited to the production of ripe, rich Pinot Noir and Chardonnay. These Burgundian varieties dominate an overwhelming percentage of plantings, though growers have also found success with Syrah, Riesling and Pinot Gris.

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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.

STC771963_2017 Item# 522428

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