Pence PTG Estate Gamay/Pinot 2016
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Wine
Enthusiast -
Robert
Parker
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Winemaker Notes
This is the third release of the estate grown Passe-Tout-Grains that is 50% Pinot Noir and 50% Gamay.The AOC Passe-Tout-Grains in Burgundy, France, was created in 1937 covering all of Burgundy and is traditionally a blended wine of Gamay and Pinot Noir and sometimes Chardonnay and other white varietals. Historically, Gamay was often inter-planted into Pinot Noir vineyards in France as a hedge against preventing low yields. Gamay carries a larger cluster and so the size was often quietly advantageous in low-yielding vintages.
The grapes were fermented carbonically in concrete and then aged in neutral puncheon. We are thrilled with the results and decided to produce a wine reminiscent of this classic yet little known, and rarely seen, wine from Burgundy. It has depth and complexity from Pinot Noir and all the freshness and fruit aromas from Gamay.
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Wine Enthusiast
Pence is one of the few producers growing and making Gamay in California, and they’re setting quite a standard. Aromas of red cherry, cola, hibiscus, pomegranate, fennel and cracked pepper lead into a lightly bodied palate full of airy berry fruit, juniper and licorice spice. Quite refreshing and just complex enough.
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Robert Parker's Wine Advocate
The 2016 Gamay Noir PTG is very pretty, offering up notes of Griotte cherry, raspberry, vine smoke and oak leaves, followed by a supple, silky and medium-bodied palate that's open-knit and juicy, with melting tannins and a lovely sense of transparency, concluding with a sappy finish. While at this price point consumers are spoiled for choice with cru Beaujolais, this is delicious testimony to what's possible with Gamay in California.
Other Vintages
2020-
Jeb
Dunnuck
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Wine
Enthusiast
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Robert
Parker
For most of my adult life, I have been obsessed with Pinot Noir and Chardonnay. For many years, I travelled to France, and more specifically to Burgundy, trying to understand the making of what I believe to be the world’s greatest wines. Over time, I became friends with the vignerons there, learned of their respect for terroir, and their dedication to its primacy. I had the opportunity to drink the wines over and over again, from the barrel and the bottle, and observe how they were farmed and vinified.
BRINGING BURGUNDY TO SANTA BARBARA
Though I fell in love with Pinot Noir and Chardonnay as expressed in Burgundy, I have no expectation, nor would I wish to, to produce a Burgundian wine. We are in the United States, after all, and one should hope that the vines grown in these soils are different from those grown in Burgundy. I believe, though, that given a few more decades, or perhaps centuries, we can achieve the same kind of brilliance in Pinot Noir and Chardonnay here in the United States as has been achieved in Burgundy.
UNWAVERING STANDARDS FOR WINEMAKING AND FARMING
Towards this end, my team and I have established the highest aspirations for our vineyard and our wine program. It is a purposeful endeavor, in that everything was done very deliberately and without regard to cost to achieve the highest level of quality in our wines. Our philosophy is a non-interventionist, site-driven one. If our wines express typicity, it has much more to do with our terroir and viticulture than with anything we have done in the cellar.
We strive for honesty and elegance in our wines, reflecting the beautiful landscape where our grapes are grown, the richness of the clay soils feeding their roots, and the abundant sunshine that provides life’s energy. The colors, aromas, and flavors in each bottle are the pure manifestation of our vineyard and our efforts to support it.
It is my sincere wish, and that of our team, that our wines transport you to another place; that they are representative not only of their varieties and the terroir of our site, but also of the profound mystery Mother Nature has to offer.
With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.
How to Serve Red Wine
A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.
How Long Does Red Wine Last?
Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.
With a dry and mild climate cooled significantly by moist ocean fog and breezes, Santa Barbara County is a grape-grower’s dream. Part of the larger Central Coast appellation, Santa Barbara is home to Santa Maria Valley and Santa Ynez Valley. The conditions here provide an opportunity for nearly effortless production of high-quality cool-climate Central Coast wines. This is also the site of the 2004 film Sideways, which caused Pinot Noir’s popularity to skyrocket and brought new acclaim to the region.
Chardonnay and Pinot Noir are the stars of Santa Barbara, producing wines marked by racy acidity. Crisp Sauvignon Blanc and savory Syrah are also important. The region is home to many young and enthusiastic winemakers eager to experiment with less common varieties including Chenin Blanc, Grüner Veltliner, Trousseau Gris, Gamay and Cabernet Franc, making it an exciting area to watch.